Kheema tandoori naan
Keemah naan, Keema nan or keema naan is an interesting meaty variation on the standard naan bread
- 350 g (12 oz) plain flour or wholewheat flour
- 1 teaspoons dried active yeast
- 1 teaspoon of baking powder
- 2 tablespoons of natural yogurt
- 2 teaspoons of vegetable oil
- 2 teaspoons sugar, honey or or jaggery
- 1 teaspoon sea salt
- 100 g (4 oz) spiced minced beef
- Mix the yeast with 2 teaspoons of warm water and the sugar, stir well and leave in a warm place for 10 minutes until it starts to froth
- Add the flour to a large bowl or food processor, tip in the yeast mixture
- Knead for about 15 minutes, adding enough water to make a firm dough
- Cover with a damp tea-towel, leave in a warm place until it rises, this may take up to 3 hours, depending upon temperature
- Add the mince and the salt and knead in well
- Divide into 6 pieces and with floured hands, roll and pat until they are a little larger than saucers
- Cook under a hot grill for about 2 minutes a side, turning once. Watch it like a hawk as the difference between perfect naan breads and brown biscuits is about 30 seconds!
- These can also be cooked on a hot barbecue, or of course in a tandoor if you are lucky enough
Using a breadmaker
If you have a breadmaker, tip all of the ingredients into it, set in to the long (2.5 hour) dough program continue from step 6 above.
Use a pizza stone if you have one for even better results.
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