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Bread Paratha Naan Roti Kulcha Puri/Poori Alu Paratha Garlic Naan Keema Naan   Keema Naan   Servings 14 pieces Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 1.5lb Bread Flour 1.5 tsp Salt 3 oz Butter 1 oz Caster Sugar 1 sachet Easy-Blend Dried Yeast 0.5 Small chopped onion 450 ml Warm milk 2 tbsp Vegetable Oil 4 oz Minced Lamb 0.5 tsp Ground Cumin 0.5 oz Ghee or Butter Preparation Mix flour and salt; rub in the butter. Stir in sugar and yeast, make a well in the centre and pour in milk; mix to a dough. Turn out on to a floured surface; knead for 10 minutes until smooth and elastic. Place in a bowl, cover with some oiled polythene or damp cloth and leave to rise in a warm palce for 1 hour or until doubled in size. Meanwhile, heat the oil in a pan and fry the mince for 5 minutes. Add the onion and cook until softened. Stir in the cumin and a pinch of salt and cook for 2 minutes. Knock back the dough, then divide it into 6 equal portions. Roll out each piece into a large, thin round or teardrop shape, then fork holes all over the dough. Place a sixth of the lamb mixture in the middle of a portion and bring up the sides to the centre to cover the meat. Turn over and roll out to a flat round. Warm a large baking sheet under the grill, grill the naan for a few minutes on each side until brown patches appear. Remove from the grill, then brush with melted ghee. Wrap in foil while you cook the rest. Serve warm. Turn over and roll out to a flat round. Warm a large baking sheet under the grill, grill the naan for a few minutes on each side until brown patches appear. Remove from the grill, then brush with melted ghee. Wrap in foil while you cook the rest. Serve warm.