Thursday, 23 April 2020

Lahori Qeema Naan

There are two steps to this recipe.  Make the dough and while it proofs , you can make the filling. Here is how I did it.

Yeast 1 tsp
Baking soda 1/2 tsp
Sugar 1 tbsp
Yogurt  1/2 cup
All purpose flour  4-5 cups
Olive oil 4 tbsp
Warm water 2-2.5 cups
Salt 1.5 tsp 

 In a cup of luke warm water, add sugar n yeast and let sit for 8-10 mins till top is all foamy. 
Mix yogurt n oil in yeast once its frothy. 
Mix all dry ingredients and pour in yeast mixture and 1 cup of water. Knead and add more water if needed. Knead a soft dough, it takes 12-15 mins. 
Grease a big bowl and transfer the dough. Cover and let proof for at least 120 mins.

Mince 3 lbs
Onion 1+1 chopped 
Garlic 1 head minced
Ginger 1 inch pc minced
Tomato 1 medium chopped 
Green chili to taste chopped
Coriander leaves 4 tbsp 
Salt 1.5 tsp or to taste
Chili flakes 1 tsp of to taste
Cumin seeds crushed 2 tsp
Coriander seeds crushed 1 tsp

In a heavy bottom pan, add half a cup of water with mince and dry spices. Break it apart to avoid lumps in mince.
Add 1 chopped onion, garlic and tomato.  Stir till water evaporates and mince releases all  of tge fat.  Taste for seasoning. Drain any excess fat. Let it cool.
Once mince has cooled down ,add remaining chopped onion,  green chili, ginger and coriander and mix well.

Divide the dough in 12 portions.  Flatten each pc and add 5-6 heaped tbsp of filling and close tightly from all sides. 
Cover stuffed dough balls with cling film or moist kitchen towel and rest for 30 mins. 
Preheat the broiler on high for 15 mins and put the rack on top shelf. 
Heat a heavy bottomed pan on medium low.
Flatten the dough to around 3/4 cm thickness. Score it with a fork or naan stamp. Put on the pan n let cook. Once the bottom is golden,  brush the top with milk and transfer to the oven. Cook till nice and golden. Enjoy!

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