Kashmiri Naan - cooking recipe

Ingredients

Dough
2 lbs about 6 cups all-purpose white flour
2 cups whole milk
1 egg
1/2 teaspoon baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1 cup vegetable oil
Stuffing
1 cup granulated sugar
1/2 cup cashews
1/4 cup almonds
1 cup maraschino cherry, well drained

Preparation

Dough: Use a sturdy mixer or mix by hand.
Combine all ingredients and mix until well combined.
Add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable, not sticky.
Knead by machine or hand for several minutes into a pizza-like dough, place in a large bowl, cover, and set aside in a warm place for a few hours.
Stuffing: use a meat grinder or food processor to process ingredients to a fine paste.
To form Naan: Divide dough into 14 equal parts; using your hand or a rolling pin, roll a piece of the dough into a thin circle, approximately 6 inches in diameter.
Place some of the stuffing in the center of the circle, then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing; press with your hands to flatten the dough into a large 9-inch diameter circle.
To cook: Preheat broiler in oven to the highest possible temperature.
Heat a cast iron skillet over very high heat until very hot.
Slap a circle of dough onto the skillet, then immediately place the skillet under the broiler; it will puff up.
Cook for approximately 5 to 6 minutes, or until the dough has turned golden brown and is cooked through.
Remove from the oven, wrap in clean napkin and continue with the remaining pieces of dough.
Serve hot.