KEEMA NAAN
INDIA | PAKISTAN
The dough for this filled naan is slightly different from that for the plain Naan in that it uses both milk and yogurt instead of milk and water. You can also use the dough for the plain naan to make keema naan. And you can replace the keema filling with potatoes (by substituting an equal amount of mashed potatoes for the meat), or grated cheese, or shredded coconut mixed with a little sugar for a slightly sweet naan. The only filling you need a recipe for is the meat filling; for the other filling ideas you just need about a cup. And again, even though the ultimate naan is that baked in a tannur oven, you get excellent results by baking yours on a pizza stone or hot baking sheet in the oven or cooking it on a tawa (shallow, flat skillet).
MAKES 6 INDIVIDUAL FILLED NAANS
FOR THE DOUGH
3 cups (360 g) unbleached all-purpose flour, plus more for kneading and shaping
1 teaspoon sugar
1 packet (7g/2¼ teaspoons) instant (fast-acting) yeast
½ teaspoon salt
¼ cup (60 ml) organic whole milk, at room temperature
½ cup (125 g) plain yogurt
2 tablespoons vegetable oil, for greasing the bowl and dough
FOR THE FILLING
1 tablespoon vegetable oil
1 small shallot, very finely chopped
1 small fresh green chili, seeded and very thinly sliced
2 cloves garlic, minced to a fine paste
8 ounces (225 g) ground lamb
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
Sea salt
TO FINISH
2 tablespoons (30 g) unsalted butter, melted
1. To make the dough: Mix the flour, sugar, yeast, and salt in a large bowl and make a well in the center. Add the milk and yogurt to the well. Mix lightly together before gradually bringing in the flour. Mix until you have a rough ball of dough.
2. Transfer to a lightly floured work surface and knead for 3 minutes. Roll the dough into a ball, invert the bowl over it, and let rest for 15 minutes. Knead for 3 more minutes or until smooth and elastic. Roll into a ball and place in an oiled bowl. Brush the dough with a little oil, cover the bowl with plastic wrap, and let rise in a warm, draft-free place for 1 hour, or until well risen and more or less doubled in size.
3. To make the filling: Heat the oil in a skillet over medium heat. Add the shallot and chili and sauté until the shallot is golden, then add the garlic. Stir for a minute or so, then transfer to a bowl. Add the meat, tomato paste, spices, and salt to taste to the bowl and mix well.
4. To make the naans: Divide the dough into 6 equal portions. Roll each into a ball. Place on a lightly floured surface and cover with a damp kitchen towel. Divide the filling into 6 equal portions and roll each into a ball. Take one ball of dough and flatten it slightly. Put the filling in the center and bring in the dough to cover the filling. Seal the edges and roll into a ball, then flatten with your hands until you have a thick disk. Using a rolling pin and flouring the dough slightly, roll out into a disk 6 to 7 inches (15 to 17.5 cm) in diameter. Press the tips of your fingers into the dough here and there to make indents and stop the bread from puffing up during baking.
5. To cook the naan on the stovetop: Heat a tawa or a griddle or a skillet over medium heat. Add the naan and cook for 2 to 3 minutes on each side.
6. To bake the naan: Preheat the oven to 475°F (250°C). Also preheat a pizza stone or a sturdy baking sheet. Slide the naan onto the hot stone or baking sheet and bake for 5 to 6 minutes, or until golden all over.
7. Brush with melted butter and serve immediately.