Kheema Naan {Minced Meat filled Naan}

Описание: Baked Kheema Naan {Minced Meat filled Naan

Keema Naan” (minced meat-stuffed bread) is a popular street food delight and when the hankering strikes, a remix of the curry house favorites, the mince ‘keema’ sandwiched between a naan is heaven on earth. This Keema naan with homemade yeasted dough is stuffed with my versatile and simple basic cooked ground meat mince. Once the naans are stuffed and rolled out, I give it a brush with yoghurt, sprinkle them with nigella or sesame seeds and then lastly, bake them in a hot oven.

Ingredients

1.5 tsp instant / rapid-rise yeast
1 1/2 cup warm tap water (~40°C/105°F in temperature)
1 tbsp. white sugar
3 tsp salt
1kg/ 8 cups bread flour, or all-purpose/plain
2 tbsp. oil, melted
2 cups plain yogurt- room temp

Finishes:

2 eggs whisked egg , at room temp
3/4 cup plain yoghurt room temp.
White sesame seeds, Nigella seeds
Cilantro , finely chopped
4 tbsp butter , melted or oil


Instructions
Bloom yeast: Mix yeast with warm water and sugar in a bowl and leave aside for 10 minutes until foamy.
Sift flour and salt into a large bowl.

Add wet ingredients: Make a well in the flour, add yeast mixture, and yoghurt. Mix together using your hands or a dough hook attachment of your stand mixer. Once the flour is mostly incorporated, use your hands and bring it together adding the oil and forming a ball.

Cover the bowl, then leave in a warm place for 1.5 hrs until it doubles in size.

Place the dough on a lightly floured surface. divide into 8-10 equal pieces, then shape into balls and cover with a kitchen towel.

Preheat the oven 420F
Place a ball of dough on a lightly-floured surface, flatten with your hand to form a 3"circle then, add about 2 tbsp. or more of the kheema mixture in the middle , bring the edges together in the center and pinch to secure, flip the disc over and using your fingertips flatten it out into a disc (if air bubbles form take a skewer/toothpick and pierce the air out; and and roll out into 5"wide naan if needed.


Place the naan on a tray lined with parchment paper, and using your fingers or a dowel make indents in a spiral on the surface of the naan.


Brush the egg and yogurt mixture over the surface of the naan, and sprinkle with sesame or nigella seeds, or chopped cilantro.


Bake the naans in the oven for 20 minutes ( may vary according to your oven) until the tops are a deep golden.

Brush cooked naan with melted butter or oil.

Notes
Freeze leftover naan between parchment paper in a large takeout container or Ziplock bags. To reheat- stick it in the microwave or over a skillet over low heat.

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