STUFFED NAAN BREAD WITH MINCED MEAT (KEEMA NAAN)
Posting this recipe on Grapefruit's request.. Hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.
Provided by AaliyahsAaronsMum
Categories Yeast Breads
Time 2h10m
Yield 8 Naans, 4 serving(s)
Number Of Ingredients 21
Steps:
- To make the naan bread:.
- Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot 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, until it is smooth and satiny.
- Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
- Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
- To make the mince stuffing:.
- 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 mix in the chopped coriander leaves.
- 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).
- Wrap the naans in a clean tea towel and serve hot.
CHEESE NAAN BREAD RECIPE BY TASTY
Here's what you need: unsalted butter, milk, active dry yeast, salt, sugar, bread flour, cake flour, shredded mozzarella cheese
Provided by Sonomi Shimada
Categories Sides
Yield 3 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the butter and milk and microwave for 50 seconds.
- Mix with a spatula until the butter is completely melted.
- Add the active dry yeast and mix well. Add the salt and sugar and mix well.
- Fold in the bread flour and cake flour until fully incorporated and microwave for 20 seconds.
- Transfer the dough to a floured surface and divide it into 6 pieces. Take a piece and roll it into a ball. Roll it out to a round about ⅛ inch (3-mm) thick using a rolling pin. Repeat with the remaining dough.
- Put a third of the cheese into the center of the dough. Top with another dough round and crimp the edges to seal. Repeat with the remaining cheese and dough.
- Heat a medium nonstick frying pan over medium heat. Add a filled naan round and cook for 3 minutes, until lightly browned.
- Flip the naan bread, then use a spatula to flatten and cook for 3 minutes more. Cook the remaining naan.
- Slice into wedges and serve.
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 2 grams, Protein 21 grams, Sugar 9 grams
CHEESE-STUFFED NAAN
Steps:
- Cut 2 pieces naan (or other flatbread) in half. Combine 2/3 cup shredded mozzarella, 1/2 teaspoon grated peeled ginger, 1 minced scallion and a pinch of salt; sandwich between the naan halves. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Stir in a large pinch of curry powder, then add the stuffed naan; cook until golden, 4 minutes per side. Cut in half.
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