The basic naan or flatbread elevated with a spicy filling of kheema. Traditionally, cooked in a tandoor, but can be baked in the oven or over a flame on the tawa. Choice of ground meat is either beef, mutton, lamb or chicken. When raw meat is stuffed in the dough, fat oozes out during baking creating a greasy mess. Hence, I prefer to cook the filling first, drain off any excess fat, cool and then, stuff in small balls of dough. Each one then gently rolled, brushed with milk and baked. When filling is pre-cooked, the naan requires less time in the oven. Pillowy soft bread in combination with the delicious kheema, my youngest son was nodding his head with every bite and kept saying this is "so good".
All-purpose flour is enriched with egg, milk and yogurt that gives the naan a rich, tender crumb. Yeast acts as a leavening agent with a pinch of sugar to activate it. Salt and ghee used as flavourings. End result is a super-soft flatbread with the goodness of meat that is hard to resist. Serve with mint chutney, raita, pickle and a chilled glass of lassi. A complete and satisfying meal, our family favourite!!!
All-purpose flour is enriched with egg, milk and yogurt that gives the naan a rich, tender crumb. Yeast acts as a leavening agent with a pinch of sugar to activate it. Salt and ghee used as flavourings. End result is a super-soft flatbread with the goodness of meat that is hard to resist. Serve with mint chutney, raita, pickle and a chilled glass of lassi. A complete and satisfying meal, our family favourite!!!
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Kheema Naan
(Yields 6)
Filling
Ingredients:
300 grams ground meat of choice
1 large onion (finely chopped)
1 long green chilli (finely chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon pepper powder
1 teaspoon chopped garlic
1 teaspoon grated ginger
1/2 teaspoon garam masala powder
a dash of lemon juice
1/2 cup water
few mint leaves (chopped)
few coriander leaves (chopped)
salt
Method:
In a pan, brown the meat. Drain off any excess fat, add onion, garlic and ginger. When onion is soft, mix in the spice powders until well combined. Include the water, green chilli and salt. Cover and cook on medium heat.
When all the moisture has been absorbed, sprinkle lime juice, mint and coriander leaves.
Transfer mixture into a sieve set over a bowl to drain off any excess fat.
Note:
Dough
Ingredients:
3 cups all-purpose flour
1 egg (lightly beaten)
1/2 cup milk (lukewarm)
3/4 cup yogurt
2 teaspoons dry yeast
a pinch of sugar
1 tablespoon melted ghee
1 teaspoon salt
Method:
Activate the yeast in lukewarm milk with a pinch of sugar. Stir, set aside to foam.
In a bowl, sieve flour, add salt, egg, yogurt and yeast mixture. Knead to form a dough. (Note: Do not any extra flour.) Finally, drizzle the ghee and work it into the dough until soft.
Place in a greased bowl, cover with plastic wrap and set in a warm place to rise for an hour.
Deflate dough and divide into 6 equal balls.
Assembling
Ingredients:
2 tablespoons milk
1 teaspoon sesame seeds
1 tablespoon butter (melted)
few coriander leaves (chopped)
Method:
Take a ball of dough in the palm of your hand to create a bowl with a thick bottom and thin outer edge. Stuff with a spoonful and half of meat mixture. Pull the ends of the dough to enclose and seal filling. Lightly press, flatten with seam side down and very gently, roll back and forth to a 6 or 7 inches circle. (Note: No flour was used when rolling.) If desired, create an impression on top of the naan with fingertips or using the handle end of the rolling pin. Brush with milk and sprinkle some sesame seeds on top.
Preheat oven to 400 F or 200 C.
Place two baking sheets in the oven to heat for 10 minutes.
Transfer each naan onto the hot baking sheets and bake for 8 to 10 minutes until bubbly and brown.
Brush with melted butter and sprinkle some coriander leaves on top.
Serve warm with mint chutney, raita and pickle.
(Yields 6)
Filling
Ingredients:
300 grams ground meat of choice
1 large onion (finely chopped)
1 long green chilli (finely chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon pepper powder
1 teaspoon chopped garlic
1 teaspoon grated ginger
1/2 teaspoon garam masala powder
a dash of lemon juice
1/2 cup water
few mint leaves (chopped)
few coriander leaves (chopped)
salt
Method:
In a pan, brown the meat. Drain off any excess fat, add onion, garlic and ginger. When onion is soft, mix in the spice powders until well combined. Include the water, green chilli and salt. Cover and cook on medium heat.
When all the moisture has been absorbed, sprinkle lime juice, mint and coriander leaves.
Transfer mixture into a sieve set over a bowl to drain off any excess fat.
Note:
- If meat used is lean, then brown with two tablespoons of oil.
- Allow mixture to cool, before stuffing in the dough.
Dough
Ingredients:
3 cups all-purpose flour
1 egg (lightly beaten)
1/2 cup milk (lukewarm)
3/4 cup yogurt
2 teaspoons dry yeast
a pinch of sugar
1 tablespoon melted ghee
1 teaspoon salt
Method:
Activate the yeast in lukewarm milk with a pinch of sugar. Stir, set aside to foam.
In a bowl, sieve flour, add salt, egg, yogurt and yeast mixture. Knead to form a dough. (Note: Do not any extra flour.) Finally, drizzle the ghee and work it into the dough until soft.
Place in a greased bowl, cover with plastic wrap and set in a warm place to rise for an hour.
Deflate dough and divide into 6 equal balls.
Assembling
Ingredients:
2 tablespoons milk
1 teaspoon sesame seeds
1 tablespoon butter (melted)
few coriander leaves (chopped)
Method:
Take a ball of dough in the palm of your hand to create a bowl with a thick bottom and thin outer edge. Stuff with a spoonful and half of meat mixture. Pull the ends of the dough to enclose and seal filling. Lightly press, flatten with seam side down and very gently, roll back and forth to a 6 or 7 inches circle. (Note: No flour was used when rolling.) If desired, create an impression on top of the naan with fingertips or using the handle end of the rolling pin. Brush with milk and sprinkle some sesame seeds on top.
Preheat oven to 400 F or 200 C.
Place two baking sheets in the oven to heat for 10 minutes.
Transfer each naan onto the hot baking sheets and bake for 8 to 10 minutes until bubbly and brown.
Brush with melted butter and sprinkle some coriander leaves on top.
Serve warm with mint chutney, raita and pickle.
