Kheema tandoori naan

Keemah naan, Keema nan or keema naan is an interesting meaty variation on the standard naan bread

Kheema tandoori naan

Servings:	Servings: 6 - Makes about 4 to 6 kheema naan
Calories per serving:	289
Ready in:	3 hours 10 minutes
Prep. time:	3 hours
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	8th March 2013

Best recipe review A meaty naan 4/5 Nice to be able to add your own meat to a keema, sometimes they can be a bit stingy. Klapaucius)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 350 g (12 oz) plain flour or wholewheat flour
• 1 teaspoons dried active yeast
• 1 teaspoon of baking powder
• 2 tablespoons of natural yogurt
• 2 teaspoons of vegetable oil
• 2 teaspoons sugar, honey or or jaggery
• 1 teaspoon sea salt
• 100 g (4 oz) spiced minced beef

Method

1. Mix the yeast with 2 teaspoons of warm water and the sugar, stir well and leave in a warm place for 10 minutes until it starts to froth
2. Add the flour to a large bowl or food processor, tip in the yeast mixture
3. Knead for about 15 minutes, adding enough water to make a firm dough
4. Cover with a damp tea-towel, leave in a warm place until it rises, this may take up to 3 hours, depending upon temperature
5. Add the mince and the salt and knead in well
6. Divide into 6 pieces and with floured hands, roll and pat until they are a little larger than saucers
7. Cook under a hot grill for about 2 minutes a side, turning once. Watch it like a hawk as the difference between perfect naan breads and brown biscuits is about 30 seconds!
8. These can also be cooked on a hot barbecue, or of course in a tandoor if you are lucky enough

Using a breadmaker

If you have a breadmaker, tip all of the ingredients into it, set in to the long (2.5 hour) dough program continue from step 6 above.

Chef's tip

Use a pizza stone if you have one for even better results.

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