Keema Naan
Ingredients:
• 3 cups (750ml) plain flour
• 1 tsp baking powder
• 1 cups (250ml) warm (not hot) water
• 1 cups (250ml) warm (not hot) milk
• 1 tsp sugar
• 2 tsp dry yeast
• 2 tsp salt , Adjust to taste
• 3 tbsp yoghurt
• 5 tbsp oil/ghee/butter
• 2 tbsp poppy seeds , optional
• 2 tbsp plain flour , for dusting during rolling out
• 150 g mince meat (lamb or chicken)
• 1 medium onion , peeled and chopped
• 2 garlic cloves
• ½ inch ginger piece
• 2 tbsp tomato puree
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp green coriander leaves , finely chopped
Method:
- Grind the onion, ginger and garlic together in a food processor, or grate them finely.
- Then, heat some oil in a pan, place the pan over a medium heat, and fry the onion, ginger and garlic mix.
- Next, add the mince, spices, 1 tsp of salt and the tomato puree.
- Stir fry the mince until it is nicely browned and cooked. If you have good quality meat, it does not take long to cook. Remember: No liquid should remain at all! If the mince is ‘wet’, it will be impossible to roll out the naans without bursting them.
- Now, keep the mince aside so it cools completely.
- Then add and mix in the coriander leaves.
- Divide the dough into 8-10 portions and roll them into balls.
- Flatten one ball at a time with a rolling pin or your hand.
- Place one tablespoon of mince in the centre of each dough portion, then pull the edges up and make a ball again.
- Dust one ball at a time, and roll it out into an oblong, approximately 20-22 cm or 8-9 inches in length, with one end narrower than the other, like a huge tear drop. This can be done by rolling down one end more than other, or by pulling one end of the naan to elongate it.
- Roll out 3-4 naans only at a time. You can roll out the next batch of naans while the previous batch is baking.
