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Kashmiri Naan, How to make Kashmiri Naan

Kashmiri Naan is a festive, jeweled bread enriched with milk, ghee, and yogurt. Soft and fluffy inside with a light crisp outside, it carries nutty crunch and fruity sweetness. Fragrant with saffron and cardamom, it’s both a showstopper bread and a treat on its own.

Kashmiri Naan/ Dry Fruit naan will always be more than just bread for me. It takes me back to a time when my husband and I were still lovers — before marriage, when every outing felt magical. This was the very first naan we ordered together at a restaurant, and I still remember how the jeweled topping of nuts and tutti frutti made us smile. Sweet, soft, and colorful, it felt like the perfect reflection of that phase in our life — full of excitement, warmth, and new beginnings. Even now, whenever I recreate Kashmiri naan at home, it feels like reliving those precious days all over again.

Bite of History – Kashmiri Naan

Kashmiri Naan isn’t just a bread; it’s a festive specialty from Kashmiri cuisine. Unlike regular naan, it is enriched with milk, yogurt, and ghee, and decorated with nuts, raisins, and even candied fruits. This makes it a unique blend of savory and sweet — often served at weddings, grand feasts, and special occasions.

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Ingredient Roles in Kashmiri Naan

Ingredient	Role in the Recipe
All-purpose flour	Forms the base of the naan, giving structure and softness.
Yeast	Leavens the dough, making the naan airy and fluffy.
Warm water + milk	Hydrates the flour; water keeps it light, milk enriches and adds softness.
Yogurt	Adds moisture, tang, and tenderness to the dough.
Ghee / Butter	Brings richness and a buttery aroma.
Salt	Balances flavors and enhances sweetness of the toppings.
Nuts (almonds, cashews, pistachios)	Provide crunch, richness, and a royal festive look.
Raisins	Add a chewy sweetness that contrasts the soft naan.
Tutti frutti	The signature Kashmiri naan jewel — colorful, sweet, and festive.
Sugar (in filling)	Enhances sweetness, making the naan dessert-like.
Butter/Ghee wash	Softens the crust

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Kashmiri Naan, How to make Kashmiri Naan

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Bread / Main / SideCuisine: Kashmiri / North IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting Time

hours

A Kashmiri Naan is a soft, fluffy bread decorated with nuts, raisins, and tutti frutti, finished with butter/ghee for softness.

Ingredients for Kashmiri Naan

For the Dough
2 cups, 2 All-purpose flour (maida)
1 teaspoon, 1 Active dry yeast
½ cup, ½ Warm water
1 teaspoon, 1 Sugar (for activating yeast)
2 tablespoon, 2 Warm milk
2 tablespoon, 2 Curd/ Yogurt
1 tablespoon, 1 Ghee or butter
½ teaspoon, ½ Salt
For the Filling / Topping
2 tablespoon, 2 Almonds, chopped or slivered
2 tablespoon, 2 cashews, chopped
2 tablespoon, 2 Raisins
1 tablespoon, 1 Pistachios, chopped
1–2 tablespoon, 1–2 Tutti frutti (candied fruit)
1 tablespoon, 1 Grated coconut (optional)
1 tablespoon, 1 sugar (optional, for extra sweetness)
3 tablespoon, 3 Butter/ Ghee (for garnish)

Directions to make Dry Fruit Naan

Activate Yeast
In a small bowl, combine ½ cup warm water, 2 tbsp warm milk, and 1 tsp sugar.
Sprinkle in the yeast, stir lightly, and let it rest for 8–10 minutes until frothy.
Prepare the Dough
In a mixing bowl, add flour, salt, yogurt, and ghee.
Pour in the activated yeast mixture.
Knead into a soft, pliable dough (add a sprinkle of flour if sticky, or a spoon of water if dry).
Cover and let it rise for 1–2 hours, until doubled in size.
Prepare the Filling
Mix together the almonds, cashews, pistachios, raisins, tutti frutti, coconut (if using), and sugar.
Keep aside.
Shape the Naan
Punch down the risen dough and divide into 6–8 equal balls.
Roll each ball into a disc.
Sprinkle or press the nut-fruit mixture on top. Gently roll again so the toppings stick without tearing the dough.
Cook the Naan
Heat a tawa/skillet until hot.
Place naan topping-side down first, cook for 1–2 minutes until bubbles form.
Flip and cook the other side until golden spots appear.
Repeat for all naans.
(Alternatively: Bake in a preheated oven at 475°F / 250°C for 7–8 minutes until puffed and golden.)
Finish with Butter- Ghee Wash
Brush each hot naan generously with butter/ ghee before serving.

Notes

1 cup = 250 ml

Directions to make kashmiri naan with step by step images

Activate Yeast and Prepare the Filling
In a small bowl, combine ½ cup warm water, 2 tbsp warm milk, and 1 tsp sugar.
Sprinkle in the yeast, stir lightly, and let it rest for 8–10 minutes until frothy.
Mix together the almonds, cashews, pistachios, raisins, tutti frutti, coconut (if using), and sugar.
Keep aside.
Prepare the Dough
In a mixing bowl, add flour, salt, yogurt, and ghee. Pour in the activated yeast mixture.
Knead into a soft, pliable dough (add a sprinkle of flour if sticky, or a spoon of water if dry).
Cover and let it rise for 1–2 hours, until doubled in size.
Dough After Rising
Punch down the risen dough and divide into 6–8 equal balls.
Shape the Naan
Roll each ball into a disc.
Top, Cook u0026 Finish
Sprinkle or press nut–fruit mixture on top, gently roll again. Heat a tawa/skillet until hot.
Place naan topping-side down first, cook for 1–2 minutes until bubbles form.
Flip and cook the other side until golden spots appear.
Repeat for all naans.
(Alternatively: Bake in a preheated oven at 475°F / 250°C for 7–8 minutes until puffed and golden.)

Pro Tips to make perfect and tasty Fruit Naan

For Softer Naan: Always cover the cooked naan with a clean kitchen towel to trap steam and keep it soft until serving.
Sticky Toppings? Press the nuts and tutti frutti firmly into the rolled dough, then lightly roll over once more so they stay in place while cooking.
For Rich Aroma: Use a saffron–cardamom milk wash while the naan is hot — it makes the bread fragrant and festive.
Prevent Burning: If cooking on tawa, cook the topping side first so the nuts don’t over-brown.
Make Ahead: You can proof the dough, punch it down, and refrigerate overnight. Bring to room temperature before rolling.

Step-by-step Kashmiri naan cooked on tawa with colorful nut and fruit toppings. — Kashmiri Naan by Sandhya Riyaz

Serving Suggestions for Dry fruit Bread

With Gravies: Serve Kashmiri Naan with rich curries like Kashmiri Dum Aloo, Paneer Butter Masala, or Malai Kofta.
With Tea/Coffee: It’s so flavorful on its own that you can enjoy it warm with a cup of saffron chai or masala tea.
Sweet Treat: Spread a little honey or rabdi on warm Kashmiri naan for a dessert-style indulgence.

Festive Kashmiri naan decorated with dry fruits and raisins, brushed with saffron ghee for shine. — Kashmiri Naan by Sandhya Riyaz

FAQs – Dry Fruit Naan

Q1. Is Kashmiri naan/ Dry fruit bread sweet or savory?

Kashmiri naan is a festive bread that’s slightly sweet because of the nuts, raisins, and tutti frutti, yet it’s still served as a savory naan with curries.

Q2. Can I make Kashmiri without a tandoor?

Yes! You can cook Kashmiri naan on a hot tawa (skillet) or bake it in a home oven at 475°F / 250°C until golden and puffed.

Q3. Why is my Kashmiri naan hard?

If the dough wasn’t kneaded enough or rested properly, the naan can turn dense. Covering cooked naan with a kitchen towel keeps it soft. Also, brushing with warm milk–ghee wash locks in moisture.

Q4. What toppings go on Kashmiri naan?

Traditionally, it’s decorated with almonds, cashews, pistachios, raisins, and sometimes coconut or candied fruits (tutti frutti) for a jeweled look.

Q5. Can I make dry fruit naan ahead of time?

Yes. You can make the dough a day ahead and refrigerate it after the first rise. Just bring it back to room temperature before rolling and cooking.

Q6. What do I serve with Kashmiri naan?

It pairs beautifully with Kashmiri Dum Aloo, Paneer gravies, Malai Kofta, or even with saffron chai for a festive snack.