Kashmiri garlic naan

Step 1

Place onion, garlic and apricots into mixing bowl and chop 4 sec/speed 6. Transfer into a small bowl and set aside.

Step 2

Place water and yeast into mixing bowl and mix 1 min/37°C/speed 1.

Step 3

Add yoghurt, flour, cumin, nigella seeds (optional), salt and oil and mix 6 sec/speed 6.

Step 4

Add cashews and reserved onion mixture and knead Dough /2 min.

Step 5

Transfer dough onto a silicone bread mat and wrap in mat, or transfer into a large greased bowl and cover with plastic wrap or a damp kitchen towel. Leave to prove in a warm place until doubled in size (approx. 1 hour).

Step 6

Preheat oven to 250°C and warm a baking tray (30 x 40 cm) or pizza stone, if available. Divide dough into 12 balls, pressing out each ball into a thin circle (approx. 5 mm thickness).

Step 7

Working in batches, place 2-3 naan onto heated baking tray or pizza stone. Flick a little water into oven to create steam, then close oven door. Bake for 6 minutes (250°C), or until puffed and golden.

Step 8

Brush baked naan with ghee (optional) and transfer into a thermal serving bowl or wrap in aluminium foil to keep warm until ready to serve.