How to Make Keema Naan without an Oven

Stuffed naans are a delight to eat, and keema naan is definitely my favourite. All you need is a flat pan and a grill!

Ingredients

375 g (2½ cups) plain flour
60 ml (¼ cup) plain yoghurt
2 tbsp melted ghee or butter
125 ml (½ cup) tepid water
1 tsp yeast
1 tsp salt
1 tsp sugar
½ tsp baking soda
1 egg (optional)

For the keema stuffing

150 g (5 oz) minced lamb or beef
1 small onion, finely chopped
1 tbsp garlic & ginger paste
1 tsp coriander powder
1 tsp garam masala
½ tsp salt
½ tsp chilli powder
1 tbsp vegetable oil or ghee


Instructions

Add the yeast and sugar to the water and allow to stand for 10 minutes.
Sieve the flour, salt and baking soda into a bowl. Add in the yeast mixture, the ghee, yoghurt and the egg. Mix to a smooth, soft dough.
Knead the dough on a floured surface for 3-4 minutes.
Place the dough in a greased bowl. Brush lightly with melted ghee. Cover and stand in a warm place for about 2 hours until the dough roughly doubles in size.
Prepare the keema: Heat the oil in a pan and fry the onions and garlic & ginger paste for 2 minutes.
Add the meat and spices and stir-fry for about 5 minutes until the mixture is brown and DRY! Turn off the heat and allow to cool.
Remove the risen dough from the bowl and place on a floured surface. Punch the dough down and knead for 2 minutes.
Split the dough into four pieces. Roll the pieces into balls. Place a ball on a floured surface and roll out to about 15-20 cm (6″).
Place a quarter of the keema mixture in the middle of the dough. Pull up the edges of the dough to make a little sack. Work into a ball and place back on the floured surface with the creases on the underside. Repeat with the remaining dough pieces.
Cover the dough balls and leave to rest for 30 minutes.
Turn your grill onto maximum and place a baking tray underneath.
Press a dough ball down gently on a floured surface and roll out gently into a tear or oblong shape. Brush the surface with melted ghee
Place the naan on a hot tawa or flat pan for about 1 minute until it bubbles up.
Transfer the naan to the hot baking tray and cook under the hot grill for about 1-2 minutes until the naan starts to turn brown.
Brush the naan lightly with melted ghee before serving.

Titli's Tips
The tava (pan) and the grill pan should be very hot to ensure the naan is cooked properly.