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Kashmiri cocktail naan

Fiona Smith

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These flatbreads are like mini Indian pizzas.
These flatbreads are like mini Indian pizzas.Supplied

Kashmiri naan is traditionally stuffed with dried fruits and nuts but I ate a version that was topped with a sweet tomato jam, paneer - Indian cottage cheese and coriander. At the time I couldn't put my finger on where the fruity sweetness came from but after a bit of research I think it may have been dried cherries. If you can't find them substitute with raisins, which are just as tasty.

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Ingredients

For the cocktail naan

  • 4½ cups high-grade flour

  • 1 packet (7g) instant dry yeast

  • 2 tsp salt

  • 3 tbsp sugar

  • 1 cup warm water

  • 3 tbsp milk

  • 1 egg, beaten

  • ¼ cup canola oil or melted ghee

Tomato and cherry jam

  • 600g tomatoes, quartered and cored

  • 200g sugar

  • ½ cup dried cherries, chopped (or raisins)

  • 1 stick cinnamon

  • 6 cloves

To assemble

  • 250g paneer, crumbled

  • ½ cup fresh coriander, chopped

Method

  1. Sieve the flour into a large bowl and mix in the yeast, salt and sugar. In a jug combine the warm water, milk and egg. Using a wooden spoon or your hands, incorporate the water mixture until it is all mixed in and has formed a ball of dough.

    Tip the dough on to a floured board and knead for 8 minutes until the dough is smooth and elastic.

    This process can be done in an electric mixer fitted with a dough hook or a heavy-duty food processor fitted with a plastic blade, processing the dough for one and a half minutes.

    Lightly oil a bowl and roll the dough around in this until coated. Cover lightly with a damp tea towel, plastic wrap or a plastic bag and leave to rise in a warm place for 1 hour.

    Punch down the dough then divide into 28 balls and place on a tray. Cover with a damp tea towel, plastic wrap or a plastic bag and leave to rise in a warm place for about 30 minutes.

    Heat the grill to hot.

    Roll each ball of dough out on a lightly floured surface to a 6cm circle. Place on a baking tray and brush with oil or ghee. Grill for 3 to 4 minutes until puffed and lightly browned. Turn over, brush with oil or ghee and cook 2 to 3 minutes. Cool and store in an airtight container for 2 to 3 days.

    Tomato and cherry Jam

    Place all the ingredients in a large saucepan. Stir and leave to macerate for 1 hour.

    Place the saucepan on a high heat and bring to the boil, stirring frequently. Boil for 15 minutes.

    Remove from the heat, cool then store in the refrigerator for up to 3 weeks until needed. Makes 1 cup.

    To assemble

    Preheat the oven to 180C. Place the naan on a baking tray. Spread each with 1 heaped teaspoon tomato and cherry jam and top with 1 tablespoon crumbled paneer. Bake for 5 minutes until heated through. Arrange on a serving dish and top with chopped coriander. 

    Tip: Making your own bite-sized naan bread is fun if you have the time, but if not you could buy ready-made naan bread, add the toppings then bake and cut into small pieces. If you can't get paneer, you can substitute firm ricotta.

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