Keema Naan

• 份量: 8 servings
• 准备时间: 20 minutes
• 总时间: 50 minutes

配料

4 cups all-purpose flour (18 oz by weight)

1 tbsp instant dry yeast

2 tsp kosher salt

½ tsp baking soda

1 tsp baking powder

¾ cup plain yogurt or buttermilk

1 cup warm water (see note)

3 tbsp oil

2 ½ cups diced onion (from 1 large)

2 minced green chillies (optional)

2 tbsp finely grated ginger

1 tbsp minced garlic

1 ½ tsp salt (divided)

1 lb ground lamb or beef

2 tsp garam masala

2 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne powder

½ tsp black pepper

1 tbsp cilantro

3 tbsp melted butter

步骤

For the dough:

Combine flour, yeast, salt, baking soda and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.

Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed. It may look very sticky at first but will come together as it kneads (don't add more flour).

Flour a work surface. Dump out the dough and sprinkle it lightly with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.

The dough is still quite sticky at this point, but you can work with it.

Cover the dough balls and let rise 1 hour.

For the filling:

Heat oil in a large skillet over medium-high heat. Add onion and ½ tsp of the salt; cook until very soft and golden, about 20 minutes.

Add chillies, ginger and garlic. Saute a minute more.

Add lamb (or beef) to pan and sprinkle with remaining 1 tsp salt plus the cumin, coriander, cayenne and pepper. Cook, stirring and breaking up meat with a spatula, until no longer pink (it should reach 165ºF internal temperature).

Let filling cool slightly.

To assemble:

Use a rolling pin to roll each dough ball into circles about ¼” thick. Lightly flour the work surface and dough as needed. Let rolled out dough rest for 10 minutes before you fill it.

Place a heaping ¼ cup of filling in the center of one naan circle, leaving a wide border around it. Fold that dough border over the filling and then twist and pinch it closed like a little drawstring purse. Flatten it on a floured surface and then gently roll it out until just thin enough that you can start to see the filling through the dough.

Repeat with remaining filling and dough.

Preheat cast iron skillet over medium heat for several minutes on medium-low heat. You’ll know it’s hot enough when you sprinkle it with water and it sizzles immediately.

Add one naan to the pan. Cover the pan and cook until the underside is golden (1-2 minutes). Flip and cook for another 1-2 on the other side, covered. Cut one open to ensure the dough is cooked through.

Stir cilantro (if using) into the melted butter.

Transfer keema naan to a serving plate as they’re cooked and immediately brush with the butter.

营养

• 卡路里: 494 kcal
• 总脂肪: 26 g
• 饱和脂肪: 9 g
• 不饱和脂肪: 14 g
• 反式脂肪: 0.2 g
• 胆固醇: 56 mg
• 钠: 1260 mg
• 总碳水化合物: 52 g
• 膳食纤维: 8 g
• 总糖: 6 g
• 蛋白质: 18 g