Qeema Naan

Ingredients

• 0.5 cup Warm water (Use warm, not hot, water; add more as needed for the dough.)
• 4 g Active dry yeast
• 1 tbsp Sugar
• 1 tbsp Oil (For the yeast mixture; additional oil is needed for cooking the filling.)
• 250 g All-purpose flour
• 1 tsp Salt (Plus additional salt as needed for the meat filling.)
• 3 tbsp Yoghurt (Mixed into the dough; additional whipped yoghurt is used for brushing.)
• Cooking oil (For warming the pan and sautéing the filling; amount not specified.)
• 1 tsp Fresh ginger (Chopped.)
• 1 tsp Fresh garlic (Chopped; additional garlic is used in the finishing butter.)
• 1 Green Serrano or Thai pepper
• 1 Small red chilli pepper
• 250 g Ground beef or lamb (Use either ground beef or ground lamb.)
• 1 tsp Black pepper powder
• 0.5 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Red chilli flakes
• MSG (A pinch.)
• Fresh cilantro (For garnishing the cooked filling and mixing into the finishing butter; amount not specified.)
• Whipped yoghurt (For brushing the naan after pan-cooking; amount not specified.)
• Garlic-cilantro butter (For brushing the naan after broiling; amount not specified.)
• Achar or yoghurt (For serving; optional accompaniment.)

Steps

1. 1

   In a cup, combine the warm water, active dry yeast, and sugar. Mix well and leave for 7 minutes, until the yeast blooms. If it does not bloom, the yeast may be dead or the water may have been too hot; make the mixture again before proceeding.

2. 2

   After the 7-minute blooming period, add 1 tablespoon oil to the yeast mixture and mix.

3. 3

   In a bowl, combine the all-purpose flour and 1 teaspoon salt. Mix well.

4. 4

   Add the yeast mixture and yoghurt to the flour. Mix until a smooth dough forms, adding more water as needed.

5. 5

   Cover or set the dough in a warm place and let it rest for about 1–2 hours, or until it doubles in size.

6. 6

   While the dough rests, warm some oil in a pan. Add the chopped ginger, chopped garlic, green Serrano or Thai pepper, and small red chilli pepper. Sauté for a few minutes.

7. 7

   Add the ground beef or lamb to the pan and mix well. Season with salt as needed, black pepper powder, cumin powder, coriander powder, red chilli flakes, and a pinch of MSG.

8. 8

   Cook the meat over medium-low heat, stirring as needed, until it is fully cooked.

9. 9

   Garnish the cooked meat with cilantro, then transfer the filling to a bowl and set it aside.

10. 10

    Once the dough has doubled, divide it into 2 equal portions.

11. 11

    Flatten one portion of dough, add some of the meat filling, and close the dough around the filling as shown in the source video. Repeat with the second portion.

12. 12

    Flatten each filled naan again and raise the sides with your hands. Poke a few holes in the surface if desired so the naan looks visually pleasing and cooks through.

13. 13

    Cook the naan in a pan over medium heat for 3 minutes, until the bottom crust hardens slightly.

14. 14

    Brush the partially cooked naan with whipped yoghurt.

15. 15

    Transfer the naan to a preheated oven and cook on the low broil setting until golden brown. Place a pan at the bottom of the oven in case of drippings.

16. 16

    Remove the naan from the oven and brush it with garlic-cilantro butter. Serve with achar or yoghurt.

Notes

The source does not specify the oven temperature or the exact low-broil cooking time. It also does not specify quantities for the cooking oil, additional salt, cilantro, whipped yoghurt, garlic-cilantro butter, or serving accompaniment.

Nutrition per serving

• main
• bread
• stuffed bread
• South Asian
• Pakistani-inspired
• yeast-risen
• pan-cooked
• broiled