I first tried keema naan at a Pakistani restaurant a few months back. Now thanks to my dough series experiment I have a dough recipe that works perfectly for naans and general pastries/pizza… So yesterday I made some keema naans!
The filling is fairly simple. Once you have experience with making the dough (which is also fairly simple), the only part thar requires practice is rolling out the naans. Some people recommend making it using two ”rounds” of dough and sandwiching the filling in between, but after two attempts I have managed to do it the proper way. So practice. The odd attempts still taste good 🙂
For the filling:
500 gms lean lamb mince
one and a half medium onions finely chopped
one tablespoon minced ginger
2 cloves of garlic-minced
one tablespoon curry powder (I used Baba’s meat curry brand because it is mild)
Handful of corriander leaves- finely chopped (optional)
one tablespoon ground corriander
One tomato- finely chopped
salt and pepper to taste
For the dough:
1 kg plain flour (take out 2 cups or so for kneading)
3 teaspoons instant yeast
3 teasp each salt and sugar
1/2 cup oil (sunflower or corn or any other mild tasting oil)
1 cup plain yogurt
2 cup of warm water
Dissolve yeast with sugar and salt in water, then add yogurt and oil and a couple of cups of flour. Mix well to form a batter. Then gradually add more flour, mix well to from a dough, adding only as much flour as needed to bring the dough together. It is ok if it seems sticky.
Knead lightly adding a bit more flour if necessary (dont add too much as this will make the dough heavy and not soft). Cover well and allow to rise to about 30% before kneading again lightly to make a smooth dough. I only knead for a few seconds, enough for the dough to take shape, and I end up with perfectly stretchy and soft dough.
Brown the meat lightly in few tablespoons of oil. Add onions, ginger and garlic and cook off for a few minutes, stirring constantly. Add spices and stir for a minute or so until fragrant. Add tomatos if you are using some.
Add about one cup of water and cover the meat and allow to cook for about 30 minutes or until the water is completely evaporated. Add chopped corriander and season well.
Allow the mixture to completely cool before using. Make sure the mixture is dry and has no liquid.
At this point you can prepare the dough or you can use one you prepared earlier. Once the dough is ready, divide into 10 pieces.
Roll into balls and set aside (you can place in the fridge if the kitchen gets too warm and you arent working fast enough).
Flour a clean surface with plenty of flour and sprinkle some ontop of the dough ball. Roll out with a rolling until about 3/4 cm thick. Add a few tablespoons of filling in the centre. You can estimate how much you need by dividing your filling into 10 portions. Close the edges of the dough to form a ball. Seal well and pinch off any excess. Roll in your hand to form a smooth ball.This ensures even distribution of the filling in the naan.
Now flour again if necessary, and roll out with a rolling pin and roll out to approx 0.5 cm thickness.
Heat an iron skillet or any non-stick pan and place your naan to cook. Do not add any oil. Once it starts to puff up and the bottom part is cooked (you want it to pick up a bit of colour) flip over to the other side and cook. You want to do this on a medium-high heat. I use mark 4 on my electric stove top (highest setting being 6).
Once out, you can brush with butter or ghee.
These are best eaten with some tamarind chutney, chaat masala or some nice yogurt raita.. but I actually like mine with kraft cheese singles 🙂
- To see how I fill the naans, you can watch this http://www.youtube.com/watch?v=rUisXzanwVM , I do not roll it out as thin, nor do I stretch it after rolling out.
- Adjust your stove-top heat to cook the naans properly. If too hot, they will brown faster than they puff up, if too low they will take too long to cook and turn out dry and colourless. Each naan should take about 5 minutes to cook.
- Dont roll out the naans too thin, as this can make the filling show out of the dough.
- Make sure you dust off the excess flour off the naans before cooking.
- For a professional glossy look, you need to brush with butter or ghee when warm. I dont do though because I dont want the excess fat.
- I make 1 kg batch at a time because that way I have some in my fridge and freezer, which makes for an awesome snack.