A delightful twist on traditional naan bread, stuffed with a flavorful spiced lamb filling.
Combine the flour, salt, baking powder, yeast, and sugar in a mixing bowl.
Ensure the yeast is fresh for optimal dough rise.
Add the warm milk, beaten egg, yogurt, and oil to the dry ingredients and mix to form a dough.
Mix until the dough is smooth and elastic.
Knead the dough on a floured surface for about 10 minutes until smooth.
Kneading helps develop gluten for a soft texture.
Place the dough in a greased bowl, cover with cling film, and let it rise in a warm place for 1 hour.
The dough should double in size.
Heat oil in a pan and sauté the onion, garlic, and ginger until golden.
Stir constantly to avoid burning.
Add the lamb mince, green chilies, chili powder, coriander powder, garam masala, and salt. Cook until browned.
Break up the mince to ensure even cooking.
Stir in the tomato paste and cook until the mixture is dry. Let it cool completely.
Ensure no liquid remains to prevent soggy naan.
Punch down the risen dough and divide it into 8 balls.
Keep the dough balls covered to prevent drying out.
Flatten a dough ball, place a spoonful of filling in the center, and seal the edges.
Seal tightly to avoid filling leakage.
Roll out the stuffed dough into a flatbread shape.
Dust with flour to prevent sticking.
Preheat the oven to its highest setting with a baking tray inside.
A hot tray ensures a crispy base.
Place the naan on the hot tray and bake for 2-3 minutes per side until golden.
Watch closely to avoid burning.
Wrap the baked naan in a tea towel to keep warm and serve hot.
Serve immediately for the best taste.
Continua nella nostra app per un'esperienza migliore
