Spiced beef Naan bread
Makes 2 filled naans
300g minced beef, I used lean mince
1 clove garlic, crushed
½ red onion, diced
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
S&P to taste
1 tomato, diced
2 Tbs tomato paste
Naan bread dough:
2 x 7g dry yeast sachets
3 Tbs warm water
2 cups of strong bread flour or plain flour
1 tsp salt
1 tsp sugar
3 Tbs plain yoghurt
1 Tbs olive oil plus extra for beef
For the bread dough:
1. In a bowl mix the yeast, sugar and salt together. Add the warm water and allow to sit in a warm place for 10-15 minutes.
2. Meanwhile, mix together the egg, oil and yoghurt in a small bowl.
3. To the yeast mixture add the flour and the egg and yoghurt mixture.
4. If you have a dough hook attachment, use this to knead the dough for about 10 minutes until smooth and elastic. Otherwise you will need to manually knead the dough on a floured surface for a good 15 minutes at least to get the same consistency.
5. Preheat the oven to about 40C. Place the kneaded dough in an oiled heat proof bowl. Leave the dough in the oven to rise for about 35 minutes.
6. Turn out the dough onto a floured surface. Cut the dough into 4 portions and roll out each portion into a rough oval to about 5mm thickness.
For the beef filling:
1. Heat a tablespoon of olive oil in a non stick pan. Add the onion and garlic and sauté for 2 minutes on low heat.
2. Turn up the heat to high and add the mince. Fry until browned.
3. Add the spices and S&P and fry for a couple of minutes until spices are cooked.
4. Add the tomato paste and cook for another minute. Add the tomato and cook for a minute.
5. Set aside mixture to cool down slightly.
For the beef naan:
1. Preheat the oven to 220C.
2. Place 2 of the naan dough ovals side by side on a large baking tray.
3. Spread half the beef mixture on each oval.
4. Top each oval with the remaining two dough ovals and press along the edges to seal the breads.
5. Bake in the oven for about 15-20 minutes depending on your oven but make sure the bread comes up golden brown.