Gorkhali Stuffed Naan

Recipe by Tulsi Regmi
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READY IN: 2hrs
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.
  • Add turmeric, garlic, ginger and curry powder; fry for a minute or so.
  • Add ground lamb and sauté until cooked.
  • Add chopped scallion and cilantro; makes well.
  • Take off heat and allow cooling.
  • In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt.
  • Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.
  • Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
  • Cover with plastic wrap and let rest for 30 minutes.
  • Knead the dough again for another five minutes.
  • Divide the dough into three-inch balls.
  • Roll out the dough balls into eight-inch circles.
  • Cover with plastic wrap.
  • Place two tablespoons of lamb stuffing at the centre of the naan.
  • Fold all edges over towards the centre and pinch to enclose.
  • Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle.
  • Continue with other dough balls.
  • Cover with plastic wrap.
  • Brush naans with melted butter and place in the hot clay oven farther from the open fire.
  • Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.
  • Do not over bake naans.
  • Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF.
  • You can also season naans with garlic, herbs, and other spices.
  • Serve hot with vegetable or meat preparations.
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