for the dough
1 teaspoon fast-action dried yeast
300g/generous 1¼ cups plain yoghurt
1 teaspoon caster sugar
250g/generous 1¾ cups plain (all-purpose) flour, plus extra for dusting
250g/1¾ cups strong bread flour
1 teaspoon salt
100g/8 tablespoons ghee
for the filling
200g/7oz minced (ground) kid
1 teaspoon garam masala
½ teaspoon chilli powder (optional)
½ teaspoon ground cumin
1 teaspoon grated fresh ginger
1 garlic clove, finely chopped
salt and freshly ground black pepper
Whisk the yeast, yoghurt and sugar together in a small bowl, set aside for 15 minutes until it starts to froth, then tip into an electric mixer with a dough hook attached. Add the flours and salt and knead slowly for 2 minutes, to combine; the dough will be quite dry. Turn up the speed to medium-high and knead for 5 minutes, until the dough is smooth yet firm. Roll into a sausage and cut into 8 pieces. Roll each piece into a ball, put on a large tray, cover with a clean tea towel (dish towel) and set aside to double in size, about 90 minutes.
Mix the minced meat with the spices, ginger and garlic, and season with salt and pepper.
Roll each piece of dough into a circle about 15cm/6in diameter on a floured surface. Divide the spiced mince mixture between 4 of the circles of dough and spread it evenly over. Top each with another circle of dough and re-roll to about 20cm/8in diameter, taking care not to tear the dough.
Dry-fry one at a time in a hot pan until beginning to char in small patches, then flip over and cook in the same way on the other side. Place in a large, wide bowl covered with a clean tea towel while you repeat with the remaining naans.