12.9 C
New Delhi
Thursday 23 January 2020

Keema naan



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
  • Chilli 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).

Serve hot.

Baishali Ghosh
Food blogger based in Copenhagen, Denmark

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