Giant Keema Naan Recipe in The Bread Kitchen

This giant keema naan recipe is similar to the keema naan recipe used by many Indian restaurants in the UK.

Ingredients

400 g (14 oz) plain or all-purpose flour
175 g (6 fl oz) warm water or milk
2 tbsp melted ghee, melted butter or oil
1 medium egg (see Notes)
1 tsp sugar
1 tsp baking powder
½ tsp salt

For the filling

150 g (5 oz) minced beef or lamb
1 tbsp garlic & ginger paste
1 tsp coriander powder
1 tsp garam masala
½ tsp chilli powder
½ tsp salt

To finish

Melted ghee or butter
Freshly chopped coriander (cilantro)


Instructions
Prepare the filling

Mix the filling ingredients well in a bowl. Use you fingers and squish everything together.
Cover and leave to marinate for at least 1 hour.

Prepare the dough

Place the flour, salt, sugar and baking powder in a large bowl. Mix well.
Add the water, ghee and egg. Mix to a soft and slightly tacky dough. If your dough is too sticky mix in extra flour 1 tbsp at a time until you achieve the correct consistency.
Leave the dough in the bowl, cover and leave to rest for 1 hour.
Position a rack in your oven to its highest point and preheat your oven to its maximum setting (250°C/480°F or higher)
Split the dough into three roughly-equal pieces. Take a piece of dough and press it out into a disk about 10 cm (4") in diameter.
Take one third of the filling and form it into a ball (slightly bigger than a golf ball). Place the ball in the centre of the dough circle and fold up the sides. Press the top together to make a ball.
Lightly flour a surface and roll the ball out to about 30 cm (12") in diameter. The dough should be about 2mm thick and you should see the filling through the dough.
Lightly grease or oil a thin baking sheet and place the naan on the sheet.
Bake in the oven for 2-3 minutes. Turn over and bake for a further 2-3 minutes. The naan is cooked when it has several brown spots on it.
Remove from the oven and brush liberally with melted ghee or butter. Sprinkle with freshly chopped coriander.
Prepare and bake the remaining two naans!

Notes
You can adapt the dough in this keema naan recipe in a number of ways:

Replace the egg with 3 tbsp of water or yoghurt.
Use milk instead of water.
Replace up to one third of the warm water with a good yoghurt, such as full-fat Greek yoghurt.

And of course you can change the spices you use in the keema filling!

I freeze two of my naans for later. When I need them I defrost and place in a warm oven for 2-3 minutes to make sure they are warmed through. Alternatively place them in a warm frying pan with no oil. Brush one more time with ghee or butter before serving.