Keema Naan \ Indian Naan Bread Stuffed with lamb Mince

Naan is one the most popular Indian breads other than Roti or Phulka. It goes very well with rich and creamy Indian curries and is one of the most ordered Breads in any Indian Restaurant. Earlier, when Kitchen was an alien place for me, I used to think that Naan could only be made in restaurants and there is no way you can recreate the same soft chewy texture at home. But after venturing in cooking at home and experimenting a lot, I have come up with a fabulous Naan recipe which has never failed me. So this time I used the same recipe for the dough and stuffed it with some spiced Mutton Mince and Voila, Delicious Keema Naan were ready in my Kitchen and were no less than the ones served in any fancy Restaurants. The best part about this recipe is that the Naan are made on a stove top using a griddle or tava and no fancy equipment or ingredients are required to make these. Here is how to make these superb Keema Naan at home.

All you need is

For the dough

Maida \ All purpose flour - 4 cups
Baking soda - 1\2 tsp
Baking powder - 1 tsp
Salt - 1\2 tsp
Sugar - 1 tbsp
Yogurt - 1\4 cup
Milk to knead the dough
Oil - 1 tbsp
Butter or ghee to spread on naan

For the filling

Oil - 2 tbsp
Onion - 1 up
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Mutton mince \ Keema - 600 g
Tomato puree - 1\4 cup
Coriander powder - 4 tsp
Turmeric powder - 1 tsp
Red chili powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste
Green chili - 2 ( chopped )
Fresh coriander - 2 tbsp ( chopped )

Method of preparation

For the dough

Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.
Add milk and knead a soft dough.
Oil a bowl and transfer the dough in the oiled bowl.
Cover the bowl and keep in a warm place for 1 hour.

For the filling

Heat oil in a pan.
Add onion and fry till translucent.
Add ginger and garlic paste and fry for a few minutes till raw smell is gone.
Add keema and fry for 2-3 minutes on high heat.
Add tomato puree and cook for a minute.
Add coriander powder, turmeric powder, red chili powder, garam masala powder and salt to taste and fry for a minute.
Add a cup of water and cover and cook till the keema is done.
Remove the cover and cook the keema till all the water is evaporated.
Remove the pan from heat and keep it tilted so that all the extra oil is collected on one side of the pan.
Let the keema cool completely before filling it in the naan.

Assembly

Heat a griddle.
Divide the dough into 15-16 balls.
Dust the balls with maida and roll to make a 4-5 inch circle.
Keep a tbsp of filling in the center.
Bring the ends together.
Roll and flatten a bit.
Dust with flour and very gently roll to flatten the naan.
Heat a griddle.
Apply water on the top surface of the naan.
Keep the naan on the griddle with the water side down.
The naan will stick to the griddle because of water applied.
Now turn the griddle upside down over the flame.
Cook till brown spots appear on the naan.
Turn the griddle and cook the naan for 20-30 seconds.
Remove using a tong.
Apply butter or ghee if desired.
Serve hot.
You can make these naans and store in a hot box a few hours prior to eating.

This recipe can be halved or doubled easily.
You can use a mix of all purpose flour and wheat flour to make your naan a little healthier. The texture will be little different though.