Khapli Atta Adds A Nutty Depth To This Soft

Kashmiri Stuffed Naan

Khapli atta Kashmiri Naan combines the rustic character of traditional whole-grain flour with a fragrant stuffing inspired by Kashmiri cuisine. The dough is made with yoghurt, a little leavening, some oil, and warm water, resulting in a soft, flexible dough that wraps the mixture of nuts, raisins, coconut, and spices. The stuffing of the naan provides a mild sweetness and a sense of crunch without making it overly rich. The use of khapli atta in this naan gives it a robust wheat flavour along with a nutty, earthy taste. Aashirvaad Chakki Khapli Atta is suitable for this preparation as its whole-wheat consistency matches well with the nuts and spices. The yoghurt ensures that the dough is soft, while baking powder and soda provide sufficient aeration to the naan to keep it from becoming heavy. The khapli atta naan is incredibly versatile for pairing with food. It can either complement heavy gravy dishes or be eaten with yoghurt, chutney or vegetable curry. In this recipe, the naan is anointed with butter and topped with coriander for good measure. It is cooked on a hot tawa, giving the naan a few brown spots while preserving the soft core that holds the stuffing.