Stuffed Naan
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean.
Ingredients
- 1/2 kilogram(kg) lamb or beef,sliced very thinly and then cut into 1,1/2" squares Stuffing:
- 4 tablespoon(tbsp) yoghurt
- 1/2 teaspoon(tsp) garlic paste
- 1 teaspoon(tsp) ginger paste
- 1/2 teaspoon(tsp) garam masala powder
- 1 teaspoon(tsp) cumin powder
- tablespoon(tbsp) a few ground chillies or 1/2 tsp red chilli powder
- 1/2 teaspoon(tsp) black pepper
- 1 tablespoon(tbsp) kashmiri/tandoori masala
- 2 tablespoon(tbsp) vinegar
- 1 tablespoon(tbsp) oil
- salt to taste
- 1 cup water
Instructions
- Mix all the ingredients into meat and marinate for 3-4 hours
- Put it on the cooker on a very high heat; when boiling turn down the heat and simmer until meat is cooked, adding more water if necessary; cook till almost dry and leave to cool
- Roll out naan into 6 inch circles
- Spread some of the stuffing on one half of the naan, as evenly as possible leaving a clear 1/2 inch edge along the circumference
- Wet the edges with water; fold over and press the edge to get a firm seal
- Very gently flatten the centre with a rolling pin to allow the stuffing to get pressed into the dough
- Make one or two tiny slits in the centre; brush lightly with margarine and cook under medium hot grill
- Turn over, brush with margarine and grill the other side