Keema Naan (Oven Baked)

Ingredients

• 3 cups flour (a mix of atta and plain flour)
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 2 teaspoon salt
• 3 tablespoons olive oil (or any cooking oil)
• 1 large egg
• 2 tablespoons yoghurt
• 1 cup lukewarm water (approx)
• 500 grams ground meat (beef or lamb or mutton)
• 1 medium onion (diced finely)
• 5 to 8 green chillies (slit and chopped finely)
• Fresh coriander leaves (chopped)
• Fistful fresh mint leaves (chopped)
• 1 tablespoon ginger garlic paste
• 1 tablespoon coriander seeds (toasted and crushed)
• 1 tablespoon cumin seeds (toasted and crushed)
• 1/4 teaspoon turmeric powder
• 1 tablespoon chilli flakes
• 1 teaspoon garam masala (use my recipe)
• salt to taste
• yoghurt (to brush before baking)
• nigella seeds (nigella seeds to sprinkle on top)
• butter (to brush after baking)

Instructions

1. 1

   --- Prepare the naan dough ---

2. 2

   Mix: Take a large bowl, add flour, instant yeast, sugar, and salt, and mix thoroughly with a whisk.

3. 3

   Mix: Make a well in the centre and pour in oil, egg and yoghurt. Stir and rub the mixture into the flour until it resembles crumbs.

4. 4

   Knead: Stir in lukewarm water and use a wooden spoon or rubber spatula to mix until it starts to form a dough that comes away from the side of the bowl. Dust your palms with flour and also sprinkle some on the work surface or in the same bowl and start kneading the dough. Keep a timer for 8 to 10 minutes and knead until smooth but so don't use more flour while kneading.

5. 5

   --- Prep the dough for rising ---

6. 6

   Rise: Grease a large bowl with olive oil. Place the dough in and turn over to coat the dough entirely with oil. Cover with cloth or lid and place in a warm place for 1 - 2 hours or until it doubles in size.

7. 7

   --- Prepare the raw keema filling ---

8. 8

   Chop: (You may use a mini chopper to chop the onions, green chillies, and fresh herbs together.) Take a large bowl and add the minced meat, chopped red onion, green chillies, coriander leaves, mint leaves, and the ginger garlic paste.

9. 9

   Mix: Add the toasted and crushed cumin and coriander seeds, turmeric powder, chilli flakes, garam masala and salt to taste. Mix thoroughly using hands and keep refrigerated until needed.

10. 10

    --- Make stuffed keema naan balls ---

11. 11

    Divide: Once the dough is doubled in size, punch down and divide the dough into 5 equal balls. Divide the minced meat mixture also into 5 equal parts.

12. 12

    Stuff: Take a dough ball and spread using hands or a rolling pin to palm size. Place a meatball in the centre and seal by lifting the dough and pinching to seal as you go around ensuring the meat mixture is completely sealed. Keep aside covered with a kitchen towel and repeat with the rest of the dough and meatballs.

13. 13

    --- Shape the keema naans ---

14. 14

    Preheat the oven to 200 °C, line a baking tray with foil or baking paper. Place a cast iron or thick-bottomed pan on the stove on medium flame.

15. 15

    Shape: Take a stuffed dough ball and use your hands or a rolling pin to spread the dough. Form a border wall by keeping the edge thicker than the centre. Use your fingers to make dents all over your naan to prevent it from rising while in the oven. (the shape doesn't matter but don't skip the dents.)

16. 16

    --- Bake the keema naans ---

17. 17

    Cook: Place the naan on the hot tawa and let it cook until the bottom crust starts browning. Take this time to shape your next keema naan.

18. 18

    Bake: Remove the naan from tawa and place it on the baking sheet lined with foil or parchment paper. Brush the naan with some yoghurt and sprinkle some nigella (kalonji) seeds. Repeat this with as many naans as the tray can hold. I could make 3 at a time. And then bake the keema naans in the preheated oven on level 2 for 18 to 20 mins or until the top is browned.

19. 19

    --- Serve keema naan ---

20. 20

    Serve: As soon as you take it out of the oven, brush it with butter. Let it rest for a few minutes before you take a bite. Serve with labneh and mint chutney.