Breadcrumbs
| Rum Punch
| Mint Sauce
| Tofu and Coconut Curry
| Vegan Prawn and Spinach Biryani
| Five-spice Vegetable Stir-fry
| Vegan Mussels
| Spicy Sweet Potato Naga
| Keema Nan Bread
|
Keema Nan 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 Gram Plant-base Mince |
2 Garlic Cloves |
8 Tablespoons Natural Yoghurt |
100 Millilitre Milk |
500 Gram Plain Flour |
Salt |
4 Teaspoon Active Yeast |
4 Teaspoon Sugar |
1 Teaspoon Baking Powder |
1 Egg |
2 Tablespoon Vegetable Oil |
2 Tablespoons 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 Nan 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. |