Serves: 4 / Prep time: 2 hour’s / Baking time: 45 minutes
INGREDIENTS:
For filling
300 grams mince chicken
1 medium size onion, chopped
3 spring curry leaves chopped
3 tbsp. ginger garlic paste
1 scotch bonnet (Githeyomirus), chopped
1 juice of lime
3 tbsp. roasted curry powder
2 tsp Red chili powder
1 tsp Cardamom powder
2 tsp. chicken stock powder (optional)
2 tbsp. plain cooking yogurt
1/2 tsp. salt
For the dough
500 grams All-purpose flour
1 tbsp. sugar
2 tsp. instant yeast
2 tsp. Salt
2 tbsp. Vegetable oil
100 ml Yogurt
250 ml warm water
To apply on baked naan
Melted butter + cilantro
Method:
Dough
1-Put all ingredients other than water in to a bowl, mix to combine everything add water and knead the dough for 15 minutes. (the more you knead the softer naan will get) Set aside to proof for one hour.
To make filling
2-In to the mince chicken add all filling ingredients mix well by hand. Cover with plastic wrap and leave to marinate for one hour.
To assemble naan
3-Split the dough into two roughly-equal pieces. Take a bit of dough and press it right into a disk about 10 cm (4″) across.
4-Take half of the filling and form it right into a ball. Put the ball within the center from the dough circle and collapse the edges. Press the very best together to create a ball.
5-Gently flour a surface and roll the ball to about 20 cm (8″) across. Apply egg wash or yogurt.
6-Gently put the naan on to the iron rack of the oven or If you have a separate baking rack with baking sheet, it would be easy to get the naan out of oven after baking, but if you don’t have a separate rack to use for baking, you can just put some baking paper on a tray and bake the naan on the tray too or as I have mentioned before you can use the oven rack too but better keep a tray underneath it because the juices from the naan may drip inside your oven and it will course a whole lot of smoke and smell.
7-Pre heat oven to 190°C and bake naan in the middle rack of oven for 45 minutes, golden brown.
8-Remove naan from oven and for further baking and naan effect you can transfer the naan onto a roshi thavaa and bake both sides until it gets burn spots on both sides. When finished baking brush with melted butter and chopped coriander mixture. Enjoy!