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keema naan, stuffed indian bread

Biscuit Dough, Lamb

A very soft bread, that's ideal to dip in indian recipes with a sauce.

Note

Brush the bread with egg wash to get a nice golden crust since there is no salt in the recipe.

Ingredients

Recipe for 12 tapas

Dough

500 Gr
Flour
100 Gr
Plain greek yogurt 0%
2 Tbsp
Canola oil
1 Tbsp
Sugar
7 Gr
Baker's yeast
250 Ml
Warm water

Stuffing

450 Gr
Ground lamb
1 Unit(s)
Onion
2 Clove(s)
Crushed garlic
1 Tsp
Fresh ginger
1 Tsp
Ground coriander
1 Tsp
Cardamom
1 Tsp
Paprika
1 Tsp
Cumin seeds
4 Sprig(s)
Fresh cilantro
  • Salt and pepper
  • Olive oil

Preparation time: 45.00 min

Preheat your Oven at 380.00 °F

  • Dough

    Dissolve the yeast in warm water and pour in the mixer bowl.

    Add flour and sugar. Make a little well and add oil and yogurt.

    Start the petrissage at low speed and once all the ingredients starts to mix together increase the speed. Let mix for about 10 minutes until your dough ball is nice and smooth. Put in a oiled bowl and cover with a wet table cloth.

    Let the ball double in size.

  • Stuffing

    Cisel the onion, chop the garlic

    Mix all the ingredients together.

  • Plating

    Press on the dough ball to remove the air.
    Cut in 6 pieces and make little balls with them

    Cover again with wet cloth and let aside for another 10 minutes.

    Then using your fingertips, spread the dough.

    Put a spoon of filling int the middle and fold back the edges on it. Close properly.

    Turn it back and flatten the middle.

    Now keep the side rounded and pick threw the center with a spoon.

    Grill the bread on a baking tray with parchment paper.

     

Official partners

Brush the bread with egg wash to get a nice golden crust since there is no salt in the recipe.

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CUISINE DU MONDE

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Let's travel to India

  • Keema naan, stuffed Indian bread
  • Vegetarian Pakoras donut with spices
  • Korma chicken, creamy sauce with spices, indian pilaf
  • Coconut Burfi
  • L' Aloo Indian Gobi, potatoes, spices and cauliflower
More information
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90$ / pers.
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