Rose cashew Skillet Naan (nawabi Naan)

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.