Prepare Keema Stuffing:
In a pan, add mince (keema), salt, red chili powder, turmeric powder, coriander powder, and garam masala.
Also, add 1 glass of water and mix well.
Cover and cook for about 25 minutes on low medium heat to tender the meat and evaporate water.
After 25 minutes, add oil (2 Tsand heat it up.
Place cumin seeds (1 Tsand coriander seeds. Saute for a few seconds.
Now add chopped onion, fresh coriander, julienne ginger, and chopped green chilies.
Mix all the ingredients.
Cover for 5 minutes on low heat.
Cool it down before stuffing.
Naan Dough Preparation:
In a bowl, add lukewarm water, sugar, and yeast. Mix well!
Cover the bowl for 10 minutes to activate the yeast.
After 10 minutes, add baking soda, baking powder, salt and oil.
Sieve All purpose flour (Maida).
Also, add yogurt and mix well.
Knead. And make a soft dough.
Make a layer of oil at the top.
Cover the bowl for 2 hours to rise the dough. Keep the dough bowl in a warm place.
After 2 hours, punch the dough and knead.
Start Naan Making:
As the dough rise, distribute the dough in small portions.
Roll the dough to make a small ball.
Now, roll it on a board to make round roti.
Place some keema stuffing at the mid of rolled roti.
Now twist the roti from edges as shown in the video.
Make a ball, dust in flour and give a flat shape using a hand.
Give it a shape of big naan using hand.
Press the sides of the edges to give an actual naan shape.
Now prick the middle part of naan using hands.
Brush the milk over the naan top.
Sprinkle some sesame seeds.
Bake in Oven:
Preheat the oven at 180 degrees or Gas Mark 4.
Grease the oven tray and place butter paper at the bottom.
Now brush some oil on butter paper.
Place naans on it.
Bake at 180 degrees for 10 to 12 minutes.
After 12 minutes the naan will get ready.
Serve with green chutney.
Cook Keema Naan on Tawa (Skillet)
To cook the keema naan on tawa. Preheat the tawa. Place the naan on tawa and let it cook from the downside on medium heat. Now flip it with the help of a tong to cook from another side. As it starts to get brown then apply butter at the top part of the naan. Now it's ready to serve!