This document provides a recipe for stuffed naan bread. It includes ingredients and instructions for making the dough, nut mix stuffing, rolling out the naans, and cooking methods. The dough contains white flour, bread flour, yogurt, milk, water, sugar, salt, and yeast. The nut mix includes nuts, raisins and coconut. The instructions describe mixing the dough, letting it rise, dividing and shaping balls of dough, stuffing with nuts, rolling into oblong shapes, and cooking either in a hot oven or under a grill until puffed and browned.

1. Ingredients
For the dough
 3 cups or approximately 400 gm. plain, white flour or maida
 1 cup or 125 gm. strong flour (bread flour). If you don’t have it, use all plain flour.
 1/2 cup or 120 ml. ‘active’ natural yoghurt (dahi)
 1/2 cup or 120 ml. milk, hand warm (not hot) - boil first and then cool
 Just over 1/2 cup or 135 ml. hand warm water (not hot)
 (Total liquid 375 ml. approximately. You will need around 350-360 ml. of liquid.
Make extra, because different flours need slightly different amounts of water)
 1 1/2 tsp. sugar
 1 tsp. salt
 2 level tsp. or one 7 gm sachet of instant dry yeast (roughly 1/2 tsp. per cup of
flour). Use less yeast if you have more time for the dough to rise naturally. Make
sure that the packet is fresh. Once it is opened, the leftover yeast will last for 3
month
 2 1/2-3 tbs. ghee
For the nut mix
 1 cup mix of chopped nuts like green (un-roasted and unsalted) pistachios,
almonds, cashew nuts and some raisins, desiccated coconut
 1 tsp. of ground fennel/anise seeds
For cooking
 1/2 cup flour for dusting during rolling out
 1 tbs. ghee (optional)
Instructions
Making Dough
1. Mix water, milk, ghee and yoghurt in a jug.
2. Sift flour and salt in a bowl and add sugar and instant yeast.
3. Make a well in the centre of the flour and add yoghurt and oil/ghee. Mix to make
a soft and pliable, bread like dough, using required amount of liquid from the
warm milk-water-yeast mix. Add a little at a time, so that you don't end up with
very runny dough. Don't be afraid to add a little more water, if needed. It should
be a soft dough. Sft dough makes soft naans. Knead it a little.
4. Cover and leave it for 10-15 minutes.
5. Knead it again on an oiled surface, cover and leave to double in size. This can take
from 1-4 hours, depending upon the surrounding temperature. If you have a
bread maker, you can make the dough in it, setting it for Pizza Dough setting.

2. The Nut Mix
 While the dough is rising, place the stuffing ingredients in a food processor and
grind coarsely. If you don’t have a food processor, chop finely by hand. Keep
aside.
Rolling out Naans
 Knock the dough down and divide into 16 portions. Roll them into balls. Keep
covered with a moist cloth. I tend to make one ball at a time, while the previous
naan is cooking.
 Dust and roll the ball out a little, place 1 tablespoon of the nut mix in the centre,
pull the edges up towards the centre, press and close the ball
 Dust and roll out the stuffed ball into to an oblong, approximately 20-22 cm. or 8-
9 inches in length, one end narrower than the other, shaped like a large tear drop.
You can make them round too. Roll gently, vigorous rolling will make stuffed
naans burst.
Cooking: Naans are traditionally cooked in a very hot Tandoor. At home, Indians often
cook naans on an upturned wok, but I find that they cook okay in a frying pan/griddle or
under a grill, or in an oven, just as long as they are hot and the naans cook quickly. Slow
cooking makes them leathery.
Cooking in an oven or under a grill
 When cooking under a grill or in an oven, roll out 3-4 naans at a time, as many as
will fit on your oven tray easily. You can roll out the next batch of naans while the
previous batch is baking.
 Heat grill to maximum and oven/ to around 300°C, or the maximum you can get.
Leave the tray under the grill or inside the oven so it is really hot. Naans placed
on a cold tray will stick and you will get stiff/hard/leathery naans!
 Again, place 3-4 naans at a time on the pre-heated tray quickly, so it doesn’t cool
down. Place the tray back in the oven/ under the grill. The naans will puff up
fairly quickly. If cooking under a hot grill, you need to turn them over to cook the
other side. When ready, they will have a few brown blisters scattered on each
surface.
 Butter and serve hot. They can be eaten with a curry, but are quite nice eaten on
their own, with a cup of hot tea.
Enjoy!