Monday, January 20, 2014
1 cup Bread Flour
1 tsp Salt
1 tsp Butter
1 Tsp Caster Sugar
1 tsp Blend Dried Yeast
1 tsp Ginger paste
1tsp Garam Masala
1/2 cup chopped onion
100 ml Yoghurt
1/2 cup Minced Lamb
1/2 tsp Ground Cumin
1/2 tsp Ghee or Butter
2 tbsp Vegetable Oil
1. Mix flour and salt; rub in the butter.
2. Take a small glass bowl, Stir in sugar ,salt and yeast put in warm water and let it settle for 10 minutes.
3. Now put the flour in a kneading pan, make a well in the centre and pour in yoghurt and add the mixture of yeast and water which you prepared in step 2 above.
4. Knead the dough.
5. Once done cover it with damp cloth and leave to rise in a warm palce for 1 hour or until doubled in size.
5. Meanwhile, heat the oil in a pan and fry the mince for 5 mins. Add the onion,ginger paste and cook until softened.
6. Stir in the cumin, Garam Masala and a pinch of salt and cook for 2 minutes.
7. Now take the dough, it should have swelled up by now. Knock it back to remove the air.
8. Divide it into 6 equal portions.
9. Spread the dough ball into a flat surface, put lamb mixture and roll the dough into a ball again.
10. Now carefully pat the flour ball into a tear shape by patting by fingers.
11. If the flour mixture gets sticky and sticks to the surface you can spread some dry flour on the surface first.
12. Once the tear shaped Naan is properly spread and rolled out. Sprinkle some sesame seeds on top.
13. Put the Naan in a greased tray, and fry both sides.