Stuffed Naan Bread With Minced Meat (keema Naan)

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 450 g plain flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons active dry yeast
• 2 teaspoons sugar
• 150 ml milk, hand-hot
• 2 tablespoons vegetable oil, plus a little extra
• 150 ml natural yoghurt, lightly beaten
• 1 egg, lightly beaten
• 200 g lamb mince
• 2 -3 tablespoons oil
• 1 onion, very finely chopped
• 2 garlic cloves, minced
• 1/2 inch piece ginger, minced
• 2 green chilies, finely chopped (optional)
• 2 tablespoons tomato puree
• 1/2-1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 3/4-1 teaspoon salt (to taste)
• 2 -3 tablespoons fresh coriander leaves, finely chopped

Recipe

• 1 to make the naan bread:.
• 2 sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
• 3 place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
• 4 pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
• 5 cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
• 6 to make the mince stuffing:.
• 7 heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
• 8 add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
• 9 add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
• 10 remember, no liquid should remain. if the mince stuffing is ‘wet’, it will be impossible to roll out the naans without bursting them.
• 11 keep aside to cool completely then mix in the chopped coriander leaves.
• 12 back to making the naan bread:.
• 13 pre-heat your oven to the highest temperature. put the heaviest baking tray to heat in the oven.
• 14 punch down the dough and knead it again and divide into 8 equal balls.
• 15 while working on 1 ball, keep the remaining balls covered.
• 16 flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
• 17 dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
• 18 brush the top with melted butter.
• 19 remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (i cook 4 naans in one batch).
• 20 put it into the oven on the top rack for 2-3 minutes. it should puff up and brown slightly (do keep an eye on it after 2 mins).
• 21 once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
• 22 wrap the naans in a clean tea towel and serve hot.