Keema Naan
Stuffed naan filled with spiced mince meat cooked to perfection. Golden on top and soft and fluffy naan with beautifully spiced mince meat, these naans are an absolute treat !!
Ingredients
Dough
- 4 cups Plain Flour
- 20 g Instant yeast
- 1 tbsp Sugar
- 1 tbsp Salt
- ½ cup Plain Yoghurt
- ¼ cup oil
Mince Meat Filling
- 800 g Beef Mince
- 1 Medium Onion Finely Chopped
- 1 tbsp Finely Chopped Garlic
- 2 tbsp Finely Chopped Ginger
- 2 tbsp Finely Chopped Green Chilli
- 1 cup Finely Chopped Coriander/Cilantro
- 1 tbsp Salt
- 1 tbsp Red Chilli Powder
- 1½ tsp Crushed Red Chilli
- 1 tbsp Corriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- Milk for brushing
- Melted Butter
- Sesame Seeds
Instructions
Dough
- In a small bowl add yeast and sugar and add 1/4 cup warm water. Cover and set aside to allow yeast to proof. After 10 minutes you will see that yeast have become fluffy and foamy.
- In a bowl add flour, salt, yeast mixture, yoghurt and oil. Mix while adding warm water gradually. Continue to mix until dough is formed. Cover and leave the dough to rise in a warm place for 2-3 hours.
Mince filling
- In a bowl add mince along with all ingredients. Mix well while kneading it until the mince is thoroughly mixed. While the dough is rising refrigerate the mince.
Assembly
- Dust some flour on a clean surface. Take the dough out and knead it for a minute untill smooth. Divide it into eight parts.
- Roll each portion and cover it with clean cloth for 20 minutes.
- Dust some flour again and flatten each portion. Roll it lightly using a rolling pin. In the middle spoon out the mince filling spreading it in the middle. Wrap the edges in a way to seal the filling and form a ball.
- Using hands gently flatten the filled ball. Keep the sealed side at bottom. Lightly roll it with rolling pin. Keep the surface dusted with flour to prevent it from sticking.
- Using a wooden spoon or skewer make indents all over the naan leaving an inch border on the sides.
- Preheat oven at 200° C. Turn on the grill/broiler and place the grill closer to the top.
- Heat an iron skillet or pan on high heat, once hot turn the heat low. Carefully lift the prepared naan and put in on the pan. Allow the naan to be cooked at the bottom. Brush the top with milk and sprinkle sesame.
- Lift the naan and put it in the oven. Cook until naan is lightly golden on top. Take it out and brush with melted butter.
- Serve immediately along with mint raita