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🌶🌮🍛Keema Naan🍛🌮🌶 (Stuffed mince flatbread)
🌶🌮🍛Keema Naan🍛🌮🌶 (Stuffed mince flatbread)

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We hope you got insight from reading it, now let’s go back to 🌶🌮🍛keema naan🍛🌮🌶 (stuffed mince flatbread) recipe. To cook 🌶🌮🍛keema naan🍛🌮🌶 (stuffed mince flatbread) you only need 17 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make 🌶🌮🍛Keema Naan🍛🌮🌶

(Stuffed mince flatbread):

  1. Take plain flour 2 tbsp milk powder
  2. Take plain yoghurt 2 tbsp melted butter or ghee
  3. Provide lukwarm water 1 tsp yeast
  4. Get salt 1 tsp sugar
  5. Prepare baking soda 1 egg (optional)
  6. Take For naan stuffing
  7. Prepare minced lamb,beef or chiken 1 small onion, finely chopped
  8. Take garlic & ginger paste
  9. Take fresh green chilies,finely chopped
  10. Take fresh coriander, finely chopped
  11. You need red Chilli flakes(optional)
  12. Prepare coriander powder 1/2 tsp white cumin seeds
  13. Prepare garam masala 1/2 tsp salt or to taste
  14. Prepare red chilli powder 1/4 tsp turmeric powder
  15. Prepare dried fenugreek leaves
  16. Provide vegetable oil or ghee
  17. Take bread toasted and make a breadcrumbs
Steps to make 🌶🌮🍛Keema Naan🍛🌮🌶

(Stuffed mince flatbread):

  1. Add the yeast and sugar to the lukwarm water and allow to stand for 10 minutes. - Sieve the flour, salt and baking soda and milk powder into a bowl. Add in the yeast mixture, the butter or ghee, yoghurt and the egg. Mix to a smooth, soft dough. - Knead the dough on a floured surface for 4-5 minutes. - Place the dough in a greased bowl. Brush lightly with melted butter or ghee. Cover and stand in a warm place for about 3-4 hours until the dough roughly doubles in size.
  2. #Make_a_keema(mince): - - Heat the oil in a pan and fry the onions and garlic & ginger paste for 2 minutes. - - Add the meat and all the spices with the fresh Coriander and fresh Green Chilli and stir-fry for about 4 minutes until the mixture is brown now add the 3 tbsp of breadcrumbs in a mince mixture and cook 1 minute.Turn off the heat and allow to cool completely. - - Remove the risen dough from the bowl and place on a floured surface. Punch the dough down and knead gently for 2 minutes.
  3. Split the dough into four pieces. Roll the pieces into balls. Place a ball on a floured surface and roll out like a round shape. - - Place a 2 or 3 tbsp of the keema mixture in the middle of the dough. Pull up the edges of the dough to make a little sack. Work into a ball and place back on the floured surface with the creases on the underside. Repeat with the remaining dough pieces. - Cover the dough balls and leave to rest for 30 minutes.
  4. Turn your grill onto maximum and place a baking tray underneath. - Press a dough ball down gently on a floured surface and roll out gently into a tear or oblong shape. - - Brush the surface with melted butter or ghee mix with 1tbsp fresh coriander finely chopped. - - Place the naan on a hot tawa or flat pan for about 1 minute until it bubbles up.
  5. Transfer the naan to the hot baking tray and cook under the hot grill for about 1-2 minutes until the naan starts to turn brown. - Brush the naan lightly with melted ghee before serving. - - #Tip: - - The tawa (iron skillet) and the grill pan should be medium hot to ensure the naan is cooked properly.

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