Kheema Naan

Stuffed Naan’s are a delight to eat

Servings: 5                                              
Cooking / Baking Temperature:  250°C/480°F
Serving Temperature: 80 .C
Cooking Time:  10 minute
Prep Time: 5 minute
Total Time: 15 minute

INGREDIENTS
400 g plain or all-purpose flour
175 g warm water or milk
2 tbsp melted ghee, melted butter or oil
1 medium egg (see Notes)
1 tsp sugar
1 tsp baking powder
½ tsp salt
For the filling
150 g (5 oz) minced beef or lamb
1 tbsp garlic & ginger paste
1 tsp coriander powder
1 tsp garam masala
½ tsp chilli powder
½ tsp salt
To finish
Melted ghee or butter
Freshly chopped coriander (cilantro)

PREPARATION

Prepare the filling
1. Mix the filling ingredients well in a bowl. Use your fingers and mix everything together.
2. Cover and leave to marinate for at least 1 hour.

Prepare the dough
1. Place the flour, salt, sugar and baking powder in a large bowl. Mix well.
2. Add the water, ghee and egg. Mix to a soft and slightly tacky dough. If your dough is too sticky mix in extra flour 1 tbsp at a time until you achieve the correct consistency.
3. Leave the dough in the bowl, cover and leave to rest for 1 hour.
4. Position a rack in your oven to its highest point and preheat your oven to its maximum setting (250°C/480°F or higher)
5. Split the dough into three roughly-equal pieces. Take a piece of dough and press it out into a disk about 10 cm (4") in diameter.
6. Take one third of the filling and form it into a ball (slightly bigger than a golf ball). Place the ball in the centre of the dough circle and fold up the sides. Press the top together to make a ball.
7. Lightly flour a surface and roll the ball out to about 30 cm (12") in diameter. The dough should be about 2mm thick and you should see the filling through the dough.
8. Lightly grease or oil a thin baking sheet and place the naan on the sheet.
9. Bake in the oven tandoor for 2 minutes. Turnover and bake for a further 2-3 minutes. The naan is cooked when it has several brown spots on it.
10. Remove from the oven and brush liberally with melted ghee or butter. Sprinkle with freshly chopped coriander.