Stuffed Naan Bread With Minced Meat (Keema Naan)

Total Time
2hrs 10mins
Prep 2 hrs
Cook 10 mins

Posting this recipe on Grapefruit's request.. Hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

This was a nice recipe, but it really did not taste like naan: the bread was too fluffy and too soft, not naan-like consistency and texture. It tasted nice though, albeit quite heavy. I added some pine nuts to the meat mixture to make it more interesting - I think it worked, although the end result was more Middle-Eastern tasting than Indian.

4 5

I've been making this now for the past 3 weekends in a row and each time the result is different so I change something... First week I made the naans too thick and big, second week I made them too thin and crispy. Last time I made them too small and so I have concluded that unless I find a method of shaping them perfectly I will never get them right lol! Any advice is welcome!

4 5

this is a good recipe... the dough didn't double in size like it says in the recipe, but it was soft and stretchy so it worked out fine.... also, i figured out that the 450g of flour is approx. 2 cups, and the milk and yogurt come out to approx. 1/2 to 3/4 cups each... also, the dough came out too liquidy with the amounts listed, so i kept adding until the dough seemed firm enough. other than all this, the taste was great and it was a hit with my husband :)