Stuffed Naan Bread With Minced Meat Keema Naan Recipes

RESTAURANT-STYLE INDIAN KEEMA NAAN - STUFFED LAMB BREAD

Steps:

• Lukewarm 1/2 cup water, add sugar and yeast. Let it sit until foamy. (about 10 minutes.)
• Add lukewarm milk, wheat flour, all purpose flour (all but leaving 1/4 cup), oil, salt over bloomed yeast.
• Mix all ingredients. Add 1 tbsp remaining flour at a time until dough comes together. Knead the dough briefly, just for 1-2 minutes in the bowl. Dough will be little wet. If feels too wet or sticky, add 1/2 tbsp flour more at a time. Dough should not be very dry.
• Coat the bowl with 1 tsp oil, add dough and coat in oil. Cover with plastic wrap and then with clean kitchen towel. Leave to rise at warm place until double in size. (1-2 hrs)
• Masala Keema - While dough is rising, cook keema (ground lamb). Heat oil in a skillet. When oil is hot, add onion, garlic, and minced green pepper.
• Saute until onion starts to brown. (3-4 minutes) Then add ground lamb, tomato paste and spices with 1/4 teaspoon salt.
• As lamb cooks, break lamb with spatula into small pieces. This is very important for making a good stuffed bread. It cooks quickly. About 5-7 minutes on medium heat.
• Transfer cooked lamb to a bowl. Add chopped cilantro and set aside to get to room temperature.
• After about 1.5 hrs, dough will be double in size. Punch down the dough and transfer to work surface. (flour dusted board) Heat an iron skillet or heavy-bottom pan. Divide dough into 6 equal parts. Roll one dough ball to 2 inch small flat round using roller pin. Place heaping tbsp of cooked keema. (ground cooked lamb meat)
• Pinch the dough from all sides to make a parcel/dumpling such way that all stuffing is sealed inside the dough.
• Flatten the stuffed naan dough dumpling to make a round shape. Stuff all remaining dough balls with keema and set aside (cover with kitchen towel.) Now take one stuffed dough ball at a time and roll with roller pin to an about 3" wide and 4-5" long oval shape (or round if you prefer).
• Place one rolled naan on heated skillet and let it cook for 1-2 minutes or until yeast action shows tiny bubbles all over the naan.
• Flip the naan, place it on direct gas flame until slight charred and cooked on other side (just 10-15 secs max) Always keep a tongs/spatula handy to lift or flip the naan.
• Remove cooked naan with tongs and place next naan on skillet/oven, repeat until all naans are cooked. Brush cooked naan with melted butter(if you prefer). Butter will keep them moist while you finish cooking the rest. Serve hot keema naans with yogurt or cucumber raita and enjoy!

STUFFED NAAN BREAD WITH MINCED MEAT (KEEMA NAAN)

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.

SPINACH-ARTICHOKE GARLIC NAAN PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
• Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
• Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
• Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.