Preparation
1
In a small bowl, dissolve the active dry yeast and sugar in warm milk. Let it sit for 10 minutes until frothy.
2
In a mixing bowl, combine the all-purpose flour, salt, and yogurt. Mix well.
3
Add the yeast mixture to the flour mixture and knead until you have a soft and smooth dough. If the dough seems too sticky, you can add a little more flour.
4
Cover the dough with a kitchen towel and let it rest in a warm place for 1-2 hours, or until it doubles in size.
5
In the meantime, prepare the stuffing. Heat 1 tablespoon of ghee in a small pan. Add the dried cranberries, chopped cashews, chopped almonds, raisins, and pistachios. Cook for 2-3 minutes until the nuts are slightly toasted. Remove from heat and set aside.
6
Once the dough has doubled in size, punch it down to release the air. Divide the dough into 4 equal portions.
7
Take one portion of the dough and roll it into a circle of about 6-7 inches in diameter.
8
Place a portion of the stuffing in the center of the circle. Fold the edges of the dough over the stuffing, sealing it well.
9
Gently roll the stuffed dough into a naan shape, about 1/4 inch thick. Repeat with the remaining dough and stuffing.
10
Heat a tawa or non-stick skillet over medium heat. Place a naan on the heated pan and cook for about 2 minutes, or until golden brown spots appear on the bottom.
11
Flip the naan and cook the other side for another 2 minutes.
12
Brush the cooked naan with melted ghee.
13
Repeat the process with the remaining naans.
14
Serve hot and enjoy the delicious Kashmiri Naan!
