Stuffed Naan Bread With Minced Meat (Keema Naan)

photo by Denis G.

- Ready In:
- 2hrs 10mins
- Ingredients:
- 21
- Yields:
-
8 Naans
- Serves:
- 4
ingredients
-
For the Naan Bread
- 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
-
For the mince stuffing
- 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
directions
- To make the naan bread:.
- 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.
- Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
- Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
- 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.
- To make the mince stuffing:.
- Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
- Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
- 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.
- Remember, NO LIQUID SHOULD REMAIN. If the mince stuffing is ‘wet’, it will be impossible to roll out the naans without bursting them.
- Keep aside to cool completely then mix in the chopped coriander leaves.
- Back to making the naan bread:.
- Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
- Punch down the dough and knead it again and divide into 8 equal balls.
- While working on 1 ball, keep the remaining balls covered.
- 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.
- 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.
- Brush the top with melted butter.
- 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).
- 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).
- 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).
- Wrap the naans in a clean tea towel and serve hot.
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Reviews
-
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.
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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!
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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 :)
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we stuffed this with left over eggplant curry we are vegan. it was delicious. We also stuffed some with homemade hummus and I personally found that even better. We made a few changes to the recipe, used vegan sour cream rather than yogurt and soy milk. To replace the egg we used a powdered vegan egg replacer. I'm not sure if we rolled the dough out properly because it took longer to cook than the recipe called for but that wasn't a big deal. Delicious, like Indian hot pockets!
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