Go Back Email Link
–+ servings
overhead view of a stack of Kashmiri Naan on a white plate
Print Recipe
5 from 26 votes

Kashmiri Naan Recipe

Kashmiri Naan is a traditional Indian stuffed bread known for its slightly sweet filling and fragrant spices. This version is 100% plant-based but just as indulgent and flavorful.
Prep Time1 hour 10 minutes
Cook Time10 minutes
Total Time1 hour 20 minutes
Course: Bread, Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 416kcal
Author: Deborah

Ingredients

For the Dough

  • 2 cups all purpose flour
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 2 tsp active yeast or one packet
  • 3/4 cup warm water
  • 1 tsp sugar

For the Filling

  • 3 tbsp dried apricots chopped
  • 2 tbsp dried dates pit removed; chopped
  • 2 tbsp pistachios chopped
  • 2 tbsp raw cashews chopped
  • 1 tsp cardamom ground
  • 1/4 tsp ground cinnamon
  • 1 tsp fennel seeds
  • small pinch of saffron
  • 1 tbsp date syrup or maple syrup

For Garnish

  • vegan butter melted
  • cilantro chopped
  • almonds sliced
  • pumpkin seeds or pepitas
US Customary - Metric

Instructions

  • Before you begin, preheat your oven to 450F/232C and line a baking sheet with parchment paper.
  • To start, activate the yeast by mixing, in a small bowl, warm water, yeast and sugar. I usually give it a little stir, then let it sit for 5-10 minutes until it becomes frothy.
  • Make the dough by adding flour, baking powder, salt and olive oil to a mixing bowl.
  • Make a well in the middle of the flour mixture with your fingers and add the liquid yeast mixture.
  • Mix together with a wooden spoon, then knead for 8-10 minutes with your hands or the dough attachment on a stand mixer until soft and smooth. Add a spoonful of flour if too sticky, or a splash of water if too dry.
  • Place dough in a slightly oiled large bowl (or you can leave it in the mixing bowl of your stand mixer. Cover with a damp cloth or plastic wrap and set in a warm spot. Let it rise for 1 hour, or until the dough doubles in size.
  • While the dough is rising, make the filling by adding all the chopped filling ingredients to a medium bowl. Add date syrup and mix to combine until everything is evenly coated.
  • Once the dough has risen, punch down the dough with your fist, smooth it into a large ball and divide into 4 equal balls. Place on a lightly floured surface and roll the dough out into a cylindrical shape with a rolling pin until it's about 1/8 inch thick. To keep dough from sticking to rolling pin, coat it lightly with flour.
  • Add 2 tbsp of filling to the center of the dough and fold over like a dumpling, pinching the 2 sides together.

Cooking Instructions

  • SKILLET: Heat a small amount of neutral oil in a large skillet. Add naan bread to skillet and fry for 2-3 minutes on each side, or until golden brown. Remove and place on a plate lined with paper towels to absorb excess oil. Repeat until all dough balls are cooked. Serve hot with your favorite dipping sauce. Enjoy!
  • OVEN: Place 4 pieces of Kashmiri Naan bread on a parchment line baking sheet. Brush with vegan butter and cook in the oven at 400F/C for 10-12 minutes, or until golden brown.

To Garnish

  • Once out of the oven or skillet, brush again with vegan butter. Top with chopped cilantro or parsley and sliced almonds. Serve piping hot with your favorite chutney.

Notes

  • Traditionally, Kashmiri Naan bakes in a tandoor oven (see below), but they are very expensive. A tagine also works – and it’s less expensive – but the texture may not turn out the same as when cooked in the oven which also works great. For my version, you’ll make it in a regular oven or on the stove.
  • If you don’t want to turn your oven on, pour a little olive oil in a cast iron skillet and fry for 2-3 minutes on each side.
  • Be sure to use fresh yeast and proof it first by mixing warm water, yeast and sugar in a small bowl. It should turn foamy after 5-10 minutes. If it doesn’t you should get new yeast before proceeding.
  • Watch Kashmiri Naan carefully in the oven. Because it’s cooked at a very high heat, the edges of the dough can easily get too brown. If you notice the edges getting far browner than the middle, cover edges with small strips of foil.
  • If using saffron in the filling, use only a small pinch taken with your fingers. Using too much tends to overpower the other flavors.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 69g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 588mg | Potassium: 457mg | Fiber: 4g | Sugar: 16g | Vitamin A: 426IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 4mg