Keema Nan Bread

My version of this great tasting stuffed bread

Serves 4 (Estimated) Rating 3 (1-5)

Prep Time 10 Minutes Cooking Time 50 Minutes

May contain milk May contain eggs

250g minced lamb
2 cloves garlic
8 tablespoons natural yoghurt
100ml milk
500g plain flour
A pinch of salt
4 teaspoon dried yeast
4 teaspoon caster sugar
1 teaspoon baking powder
1 beaten egg
2 tablespoon vegetable oil
2 tablespoons tandoori marinade
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 1 inch 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.