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).