2.5 Cup unbleached flour
1 beaten egg
1 tsp sugar
2.5 tsp baking powder
½ Cup chopped almonds
½ Cup chopped raisins
1.5 tsp chopped ginger
InstructionsMix the first four of the above ingredients in a mixing bowl. Slowly add milk until the mixture forms a stiff dough. Allow the dough to rise overnight then divide it into fist-sized balls and set aside.
Mix the raisins, ginger and almonds in a separate bowl.
Using your fingers, create a small hollow in a ball of dough and deposit about 2-3 tsps of the raisin/almond/ginger mixture into it, sealing the mixture inside the dough by pinching it closed at the top of the hollow. Then flatten out the dough on a floured surface with a rolling pin. "Slap" the rolled dough onto a preheated 600 degree pizza stone (a little extra ceramic mass below the stone would be more desirable, but not absolutely necessary). Peek through the top of the egg to ensure that the bread doesn't burn. One flip of the bread may be necessary to be certain that the bread is baked evenly.
Try baking a piece of plain bread without the filling.
Other fillings, including onions and garlic, are also very good, but "Passage Naan" is my favorite.NotesAfter removing the naan from the egg, brush the surface with some butter and serve.Number of Servings: Time to Prepare: