Khameera Naan Recipes

STUFFED NAAN BREAD WITH MINCED MEAT (KEEMA NAAN)

Steps:

• To make the naan bread:.
• Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
• Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
• Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
• Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
• To make the mince stuffing:.
• Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
• Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
• Add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
• Remember, NO LIQUID SHOULD REMAIN. If the mince stuffing is 'wet', it will be impossible to roll out the naans without bursting them.
• Keep aside to cool completely then mix in the chopped coriander leaves.
• Back to making the naan bread:.
• Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
• Punch down the dough and knead it again and divide into 8 equal balls.
• While working on 1 ball, keep the remaining balls covered.
• Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
• Dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
• Brush the top with melted butter.
• Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (I cook 4 naans in one batch).
• Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
• Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
• Wrap the naans in a clean tea towel and serve hot.

MEERA SODHA'S NAAN

Steps:

• Put the flour into a large mixing bowl. Make a well in the middle, and add two tablespoons of the oil to it, along with the yogurt, yeast, sugar, salt and baking powder. Use your fingers to combine the ingredients until they resemble crumbs, and then add the warm milk in splashes, mixing until it comes together into a dough.
• Put the dough on a clean, well-floured cutting board. It will be very sticky. Flour your hands, and knead the dough for five minutes or so, then scrape off your hands and knead it again, making it into a round ball. Rub a teaspoon of oil over the exterior of the dough, and place it in a clean mixing bowl. Cover with a dish towel, and place in a warm spot to rise for 60 to 90 minutes, or until it has doubled in size.
• Using a knife, divide the dough into 12 pieces. Take each piece, roll it into a ball and flatten it between your palms. Dust the dough with flour, and roll each piece out into an oval of about 5 by 8 inches.
• Place a large sauté pan over medium-high heat, and allow it to get hot. When it is, cook one naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then use a spatula to flip it over to cook the other side for about the same amount of time, checking regularly to make sure that it does not burn. Flip the naan one more time, and press on it lightly with your spatula for 10 to 15 seconds, then remove to a warm platter. Repeat with the rest of the dough. (Keep the finished naan in a low oven, or wrap in foil until ready to serve.)

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

KASHMIRI NAAN

Steps:

• Dough: Use a sturdy mixer or mix by hand.
• Combine all ingredients and mix until well combined.
• Add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable, not sticky.
• Knead by machine or hand for several minutes into a pizza-like dough, place in a large bowl, cover, and set aside in a warm place for a few hours.
• Stuffing: use a meat grinder or food processor to process ingredients to a fine paste.
• To form Naan: Divide dough into 14 equal parts; using your hand or a rolling pin, roll a piece of the dough into a thin circle, approximately 6 inches in diameter.
• Place some of the stuffing in the center of the circle, then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing; press with your hands to flatten the dough into a large 9-inch diameter circle.
• To cook: Preheat broiler in oven to the highest possible temperature.
• Heat a cast iron skillet over very high heat until very hot.
• Slap a circle of dough onto the skillet, then immediately place the skillet under the broiler; it will puff up.
• Cook for approximately 5 to 6 minutes, or until the dough has turned golden brown and is cooked through.
• Remove from the oven, wrap in clean napkin and continue with the remaining pieces of dough.
• Serve hot.

MUSLIM NAAN

Steps:

• Mix yeast with sugar and warm milk or water.
• Leave for 20 minutes.
• Sift flour and salt together in a large bowl.
• Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
• Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
• Punch down the dough and knead well again.
• Leave it till it doubles in size.
• Divide the dough into 6 portions.
• Roll out into a round disc of 6" diameter.
• Leave it aside so that it can double in size.
• Brush the top with remaining oil.
• Place them in a baking tray.
• Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour.
• Again, brush oil lightly over the sloping dark brown tops.

KHAMEERA NAAN

Steps:

• Make khameer 1 night before.
• Sieve flour and salt, add aniseeds and butter.
• Mix well.
• Gradually, add egg, warm milk and khameer.
• Knead well.
• Cover and leave the dough in a warm place for 2 hours.
• Divide the dough into 10 parts.
• Shape them into balls with the help of dry flour.
• Cover and leave them for 15 minutes.
• Flatten each ball into a pancake by tossing it from one hand to the other.
• Now pull one side gradually to make a triangle or oval shape.
• Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other.
• Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor).
• You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee.
• Place the pancake on a hot griddle, the moistened side down.
• When the lower surface is baked, invert the griddle along with naan over direct heat.
• Allow the upper surface to cook.
• Serve with any barbecued dish.