Friday, 13 November 2015

Keema Naan

Naan, a popular Indian bread made with Keema stuffing. Delicious and easy to make.


For the naan bread 

Plain Flour -500gm
Salt – ½ tsp or as per taste 
Baking Powder – 1 tsp
Active dry yeast -2 tsp
Milk -150ml (Lukewarm )
Oil or butter – 4 tsp 
Curd -150 ml (lightly beaten )
Egg -1 ( Lightly beaten)

For the keema stuffing

Chicken Mince – 250 gm
Oil- 3 tbsp
Onion – 1 ( chopped)
Chillies – 3 (chopped)
Garlic cloves-2 (chopped)
Tomato puree – 2 tsp
Chili powder – 1 tsp
Coriander powder – 1tsp
Garam masala – ½ tsp 
Tandoori masala 1 tsp 


To make the naan bread:

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the lukewarm 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, to make it smooth.
Pour  1/4 tsp oil into a large bowl and roll the ball of dough in it.
Cover the bowl with a piece of cling cloth or kitchen towel and set aside in a warm  place for an hour or until the dough has doubled in size.

To make the keema filling:

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 

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). Now, serve hot.

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