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Qeemay wala naan

Name: Qeemay wala naan
Prep time: 4320 s
Cook time: 2400 s
Total time: 7020 s
Yield: 6
Ingredients: 7 grams Leavening agents yeast baker's active dry; 250 grams Nestle Milkpak UHT; 1 tablespoon Oil canola; 1 teaspoon Salt table; 15 grams Sugars granulated; 90 grams Nestle Milkpak Yogurt; 1 Unit Egg whole raw fresh; 5 2/3 cups Wheat flour white all-purpose self-rising enriched; 1 pound Beef ground 70% lean meat / 30% fat raw; 1 Unit Onions raw; 8 Cloves Garlic raw; 3 teaspoons Spices coriander seed; 4 teaspoons Spices cumin seed; 3/4 teaspoon Spices chili powder; 1 1/4 teaspoon Spices pepper black; 3 1/2 teaspoons Salt table; 1 teaspoon Spices ginger ground; 15 grams Ginger root raw; 1 bunch Coriander (cilantro) leaves raw; 3 tablespoons Seeds sesame seeds whole dried; 30 grams Butter salted

117'

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A delicious naan bread stuffed with flavorful keema, which can be made using lamb, chicken, or beef mince. The naan is prepared with a fluffy dough and can be cooked using either an oven or a pan method.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Leavening agents, yeast, baker's, active dry

7 grams Leavening agents, yeast, baker's, active dry

Nestle Milkpak UHT

250 grams Nestle Milkpak UHT

Oil, canola

1 tablespoon Oil, canola

Salt, table

1 teaspoon Salt, table

Sugars, granulated

15 grams Sugars, granulated

Nestle Milkpak Yogurt

90 grams Nestle Milkpak Yogurt

Egg, whole, raw, fresh

1 Unit Egg, whole, raw, fresh

Wheat flour, white, all-purpose, self-rising, enriched

5 2/3 cups Wheat flour, white, all-purpose, self-rising, enriched

Beef, ground, 70% lean meat / 30% fat, raw

1 pound Beef, ground, 70% lean meat / 30% fat, raw

Onions, raw

1 Unit Onions, raw

Garlic, raw

8 Cloves Garlic, raw

Spices, coriander seed

3 teaspoons Spices, coriander seed

Spices, cumin seed

4 teaspoons Spices, cumin seed

Spices, chili powder

3/4 teaspoon Spices, chili powder

Spices, pepper, black

1 1/4 teaspoon Spices, pepper, black

Salt, table

3 1/2 teaspoons Salt, table

Spices, ginger, ground

1 teaspoon Spices, ginger, ground

Ginger root, raw

15 grams Ginger root, raw

Coriander (cilantro) leaves, raw

1 bunch Coriander (cilantro) leaves, raw

Seeds, sesame seeds, whole, dried

3 tablespoons Seeds, sesame seeds, whole, dried

Butter, salted

30 grams Butter, salted

Qeemay wala naan

Nutri value

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Instructions

7 Steps

117'

Total

72'

Preparation

40'

Cooking

Waiting

Step by step

1 of 7

60'

Step 1

To make the Naan: In a large bowl add 1 cup warm milk and one packet (7g) of yeast. Allow the yeast to activate for a few minutes before adding the following one at a time and stirring in between: oil, yogurt, salt, sugar then eggs. Finally add in the flour and knead the dough until it is combined. Allow this to rise, covered, for about 1.5-2hrs

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2 of 7

Step 2

For the raw keema filling: Mix all the ingredients together well and set aside

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3 of 7

20'

Step 3

For the cooked keema filling. Add some oil into a pan. Add in all the ingredients aside from the onion and coriander and fry on high till the meat has changed colour. This is usually enough time for the chicken to have just cooked. For lamb/beef, you may need to add half a cup of water and simmer on low until the meat is cooked. Please dry out ALL the moisture from the keema because the Naans will break if the mixture is wet. Add the onions and coriander at the end

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4 of 7

10'

Step 4

To assemble: Evenly divide the Naan dough into 5 portions. Roll one portion out till it's about the size of your hand when stretched open. Using a spoon, load in the keema filling.
Using your fingers, begin to pinch in the sides of the dough towards the centre whilst at the same time pinching all the sides together at the centre, as shown in the images below
Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
Next, using a mix of your rolling pin and weight from your hands, roll out the Naan until your desired size. Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough.
When it's at your desired size, sprinkle over some onions seeds and sesame seeds. Use a rolling pin to simply apply pressure to get the seeds to stick to the dough
(optional) Use the end of your rolling pin/a wooden spoon to pierce the Naan with holes all around the Naan

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5 of 7

Step 5

For the Oven method: Transfer the Naan to a hot pan. Cook this for a few moments, until the bottom forms a brown skin, then transfer to a preheated oven and bake at the highest heat for 5 minutes.

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6 of 7

15'

Step 6

For the pan method: Transfer the Naan to pan heated on medium. Cook the Naan and flip it on the other side. Keep doing this until the Naan has browned sufficiently

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7 of 7

Step 7

Brush with warm butter immediately after taking off the heat. Serve with raita.

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