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ROSE-CASHEW SKILLET NAAN (NAWABI NAAN)

1/3 cup whole toasted cashews
1/2 tsp ground cardamom
1/4 tsp baking soda
1 tbsp sugar
3/4 tsp salt
2 cups unbleached all-purpose flour
1 tsp rose water
3/4 cup half and half
flour for dusting
softened butter, for brushing
5 4-inch squares silver leaf ( \xb3varak\xb2-optional)

Make the dough in a food processor: put the cashews in the work
bowl and process until powdered. Add the cardamom,soda, sugar,
salt, flour and rose water and process until crumbly.With the
machine running, gradually all the half and half through the feed
tube in a steady stream. Process until the dough comes together
and begins to clean the sides of the bowl.

Shape the dough in a smooth ball. Cover and let rest 2-4 hours.

Lightly dust your hands with flour and knead the dough briefly on
a work surface. Divide into 10 portions and roll each portion
between your hands to form a smooth ball. Put on a plate.

Preheat griddle over high heat for 2 minutes; reduce the heat to
medium. Meanwhile, roll a ball of dough into a 4 inch oval, dusting
with flour if necessary. Stretch one end of the dough by hand to
create a teardrop shape. Transfer the naan to the hot griddle.
Cover with a lid and cook 1 minute. Remove the lid, flip the naan
with a metal spatula, and continue cooking uncovered until the
bottom is specked lightly. Brush with butter while it cooks on the
second side, and press the naan gently with the back of a metal
spoon so the bread will puff evenly. Transfer to a plate. Repeat
with the remaining dough. Put silver leaf on 5 of the naans and
place alternately with the other 5 naans, slightly overlapping, in
a napkin lined basket. Serve warm or at room temperature. Makes 10
naans.

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