Breadcrumbs | Plain Boiled Rice | Tandoori Veggy Prawns | Vegetable Curry | Vegan Mushroom Pate | SpiceTheWorld Masala Gravy | Chickpea and Vegetable Curry | Vegetable and Chickpea Korma | Keema Naan Bread |
Keema Naan Bread
My version of this great tasting stuffed bread
Serves 4 (Estimated) Rating 3/5
Prep Time 10 Minutes Cooking Time 30 Minutes
| Ingredients |
| 250 g Plant-base Mince |
| 2 Garlic Cloves |
| 8 tbsp Natural Yogurt |
| 100 ml Semi-skinned Milk |
| 500 g Plain Flour |
| Salt |
| 4 tsp Active Yeast |
| 4 tsp Sugar |
| 1 tsp Baking Powder |
| 1 Egg |
| 2 tbsp Vegetable Oil |
| 2 tbsp Tandoori Marinade |
| Method |
| Fry the mince and garlic with the tandoori marinade in a little vegetable oil until cooked. |
| Leave to cool. |
| Warm the milk until it is just hot to the hand. |
| Stir in the sugar and yeast and leave for 20 minutes. |
| Sift the flour then add the salt and baking powder to it. |
| Slowly add the rest of the ingredients and mix to a dough. |
| Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. |
| It should double in size. |
| Preheat the oven to the highest heat with a heavy baking tray. |
| Knead the dough gently and divide into 4 portions and roll into a tear shape. |
| Grease the baking tray lay out the bread and knife on the cooked mince leaving about 3 cm of the Naan uncovered all around. |
| Place in the oven and Cook for 10 minutes and then place the naans under a hot grill for a further minute or so until brown. |
| Lightly dust the breads with extra vegetable oil before serving. |