The Best Keema Naan Recipe to tantalize your taste buds!
My favorite restaurant in my city sells the most amazing naan bread that I ever tried. I don’t know what they do to it, but it’s simply perfect with all its folds and crispy texture! Here’s the recipe that comes close to their delicious naan bread – you won’t be disappointed!
Ingredients
For Dough 2 cup Maida 1 packet Active Dry Yeast (10 gms) 1⁄2 teaspoon Sugar 1⁄2 teaspoon Salt Oil for Kneading Water For Filling: 4-5 teaspoons Yogurt 1⁄2 teaspoon Red Chili Powder 1 teaspoon Coriander Powder A Pinch of Turmeric powder 1 Tablespoon Onions, finely chopped Garlic, finely chopped Cilantro, finely minced Butter/Ghee/Oil as neededneeded Sesame Seeds as neededneeded Black Pepper as neededneeded Directions: In a large bowl mix maida, sugar and salt.
Add yeast and mix well. Add water little by little and knead into soft dough. Cover with wet cloth and keep aside for 10 minutes. In a mixing bowl add all ingredients except butter/ghee/oil, sesame seeds and black pepper. Mix well until everything is incorporated together. Now divide dough into two parts and roll out each part into roti size flatbreads on a floured surface.
Place filling in middle of one roti and cover with another roti on top like sandwiching it together tightly so that filling doesn't come out while rolling or baking it in oven or tandoor later on. Roll them up into round balls.
Preheat oven at 450°F (230°C). Line cookie sheet with parchment paper and place rolled naans on it leaving space between them so they don't stick to each other when baked. Brush tops lightly with oil/butter/ghee if you want golden brown color on naans but its optional.
Sprinkle some sesame seeds and black pepper over naans before baking them in preheated oven for 15-20 minutes till done. Serve hot with chutney or any curry of your choice! Enjoy!! Some variations can be made such as use mint sauce instead of red chili powder, mozzarella cheese instead of cheddar cheese etc.
Also any Indian bread dough can be used such as chapati dough or whole wheat flour chapati dough etc. Just cut them into rectangular shape and then spread keema mixture evenly on one side and then close it again like folding them over. Bake them in same way using same instructions given above!
Try out these naans, you will love them for sure!! Enjoy!!! Note: You may also use store bought naans if you don't want to make them at home. They are available at most grocery stores near where other flatbreads are sold.
However, homemade ones are always better than store bought ones because they have that freshness of just baked bread which is not there with store bought ones because they have been sitting on shelves for days before getting purchased by customers from grocery stores.
So its a personal choice of yours whether you want to make them at home or buy from grocery stores but either ways they both taste delicious when eaten hot with spicy curries of your choice! ) Cheers! :)
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Method I (Fast)
Heat 1/2 cup of butter or ghee in a large frying pan over medium heat. Add 2 pounds ground lamb and cook until lightly browned.
Then add 4 minced cloves garlic, 2 finely chopped onions, and 2 teaspoons each of grated ginger and garam masala; season with salt and pepper to taste.
Cook until onions are soft, about 5 minutes. Stir in 3 cups plain Greek yogurt (full-fat works best) one cup at a time until well incorporated. Turn off heat.
If you prefer extra spice, add 1 teaspoon more garam masala now. Cover mixture and let it cool for 10 minutes before spreading onto naan breads as directed below. Garnish with cilantro if desired. Serve immediately. Makes 6 servings. 4 eggs + 4 tbsp milk + 2 tsp baking powder + 1 tsp vanilla extract + 1⁄4 cup oil + 1⁄2 tsp vinegar
Mix all ingredients together except for egg whites. Whip egg whites until stiff peaks form. Fold egg whites into batter gently so that no bubbles form from folding.
Spoon 1⁄4 of batter into waffle iron that has been greased slightly (not necessary but makes removal easier). Close iron and cook according to manufacturer’s instructions, approximately 4 minutes. Remove waffles carefully using tongs because they will be hot! Repeat process until all batter is used up, greasing iron between batches if necessary.
Heat a non-stick pan over medium heat. Place a naan on pan and toast for about 30 seconds or until you start to see small brown spots appear on top surface.
Flip naan over and place 2 tbsp keema mixture in center of naan. Top with another tablespoon of keema mixture. Fold naan in half and press down firmly on filling so it stays inside during cooking process; repeat with remaining naans and filling. Cover naans with lid and cook for 2–3 minutes or until bottom side is lightly browned.
Serve immediately. Makes 6 servings. Mix all ingredients together except for egg whites. Whip egg whites until stiff peaks form.
Fold egg whites into batter gently so that no bubbles form from folding. Spoon 1⁄4 of batter into waffle iron that has been greased slightly (not necessary but makes removal easier).
Close iron and cook according to manufacturer’s instructions, approximately 4 minutes. Remove waffles carefully using tongs because they will be hot! Repeat process until all batter is used up, greasing iron between batches if necessary .
Heat a non-stick pan over medium heat. Place a naan on pan and toast for about 30 seconds or until you start to see small brown spots appear on top surface. Flip naan over and place 2 tbsp keema mixture in center of naan.
Top with another tablespoon of keema mixture. Fold naan in half and press down firmly on filling so it stays inside during cooking process; repeat with remaining naans and filling. Cover naans with lid and cook for 2–3 minutes or until bottom side is lightly browned. Serve immediately. Makes 6
Method II (Delicious!)
This method is by far one of my favorite ways to make naan. The main reason I like it is because its really quick, easy and delicious; you'll probably want to make some more right after you finish cooking them in the oven!
It will only take about 10 minutes start-to-finish. It's pretty straight forward, first of all take a cup of water (I used warm water) and dissolve 1 tsp baking powder in it. Then mix that well with a teaspoon or two of sugar, depending on how sweet you want it (I made mine with 2 tsp).
Now grab some yogurt from your fridge and add enough milk so there are roughly 3/4 cups total. Mix that until smooth. Add flour and knead for 5 minutes until you get a soft dough. Separate into 8 equal parts and roll each part into balls (mine were about an inch in diameter). Place them on a greased cookie sheet, brush with oil, sprinkle salt over top and bake at 400 degrees for 15 minutes. Enjoy!
This recipe makes 8 medium sized naans, so if you're making them for dinner along with other dishes then feel free to cut down on the amount of ingredients and make as many as you need. If not then simply double or triple everything listed above and make enough for everyone at dinner time.
These naans go great with chicken curry or any other Indian dish. They also freeze very well, just wrap them up individually and store in freezer bags. You can microwave them when you want a snack or simply pop them in the oven for a few minutes to re-heat before serving.
Experiment with different flavors too, you could use garlic instead of plain salt or try adding fresh herbs such as cilantro. Have fun! Let me know what combinations you come up with, I'd love to hear what works best for you.
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For the filling, heat butter in a pan and sauté minced onions on low heat until caramelized. Next, add ground lamb and cook until golden brown. Season with salt, pepper, coriander and dried mint.
Reduce heat to low, cover pan with lid and simmer for 10 minutes or so (add water to keep it moist). Remove lid and stir through chopped parsley or dill. Continue to cook until most of the water is evaporated.
Taste and adjust seasoning if necessary. Mix 1/2 cup plain yogurt with 1/2 cup water, then pour over keema naan as instructed below. Roll up naan tightly like a Swiss roll and place seam side down on baking tray lined with parchment paper. Bake at 220C/425F for 15-20 minutes or until cooked through and golden brown on top. Serve hot topped with sour cream, fresh herbs and extra yogurt sauce! Enjoy :
