Ingredients:
For Dough:
Flour 3 cups
Oil 2 tbsp
Yeast 1 tbsp
Salt ½ tsp
Sugar 2 tsp
Curd 2 tbsp
Warm water as required
Butter 2 tbsp
For Filling:
Lamb/Beef/chicken minced 250 grams
Potatoes 3-4 boiled and mashed
Small sized onion 1
Ginger garlic paste 2tsp
Red chili powder ½ tsp
Salt ½ tsp
Garam masala 1tsp
Turmeric powder ¼ tsp
Green chilies 3-4
Green coriander ¼ cup
Oil 2-3 tbsp
Crushed red chili ½ tsp
Chopped green coriander ½ tsp
White cumin ¼ tsp
Tomato purée/paste 1 tbsp
Directions:
For filling heat oil in a pan and fry 1 chopped onion.
Add 250 grams mince meat and 2 tsp of garlic ginger paste and allow to fry
Then add ½ tsp red chili powder,1/2 tsp of salt, tomato paste, 1/4 tsp turmeric powder, ½ tsp crushed red chili and ¼ tsp white cumin powder in it.
When meat is tender then add mashed potatoes and fry them till done.
Garnish wih ¼ cup green coriander and 3-4 chilies and garam masala powder.
Now allow to cool.
For dough, Sift flour and salt in a bowl.
In a large bowl, dissolve yeast in warm water with salt and sugar. Let stand about 10 minutes, until frothy. (i used instant dry yeast).
Add curd, oil, salt, in a sifted flour and mix well so it becomes like bread crumbs now add yeast mixture, knead well to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
Punch down dough on a lightly floured surface again. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
Flattened the each ball with rolling pin and then apply a layer of filling over it. Make a slit from the centre of the circle to the edge and gently roll the circle into cone like shape.
Now again flattened the balls with the help of your hands and cover for some time.
Make some slits on the naan, then brush it with oil or melted butter and sprinkle sesame seeds on it and bake it on high heat of oven.
You can bake naans in the centre of a very HOT oven. Heat oven to maximum (around 250°C 475°F (10°C less in fan oven), Gas Mark 9). Remember, oven is very hot. Leave tray inside the oven, to heat really well, for approximately 10 minute, before you place the naans on it. If the oven is not hot, you will get stiff/hard/leathery naans. Make sure both sides are cooked.
Serve hot, with a curry of choice, a yoghurt dish and a pickle.
Crisp and hot naans can be eaten with a little cheese and salad.
Notes
• To make Naans soft, the dough needs to be soft, because the steam from water makes the dough rise better. Just like chaptties, slacker your dough, better they rise and softer they are. So, the consistency should be as slack as you can manage to roll. Some chefs often do it by hand and don’t even use the rolling pin. For this, the dough has to be really soft and pliable.
• Too much yeast will also make them rise fast and then collapse. In fact, if you have time, use even less yeast than in the recipe, and let the dough rise naturally. Mostly people do not use yeast at all, they let yoghurt and natural yeast do the work. In fact, I have amended the recipes today, to reduce the amount.
• Oven temperatures of domestic ovens can not match a tandoor. Pre-heat your oven fully to maximum, before you cook naans.
Enjoy the yummy recipe.
