Step 1: Prepare The Dough Mixture
Mix warm milk, water and yeast in a jug. Keep aside for 15-20 minutes. This will activate the yeast and it will look frothy.
Sift plain flour, baking powder and 1 tsp salt together in a bowl. Then make a well in the centre of the flour and add yoghurt and oil/ghee. Mix this well.
Step 2: Make The Dough
From this, make a soft, bread like dough using the required amount of liquid from the warm milk-water-yeast mix. Add a little at a time, so that you don't end up with very runny dough.
Then it's time to knead the dough well.
Step 3: Allow The Dough To Rise
Cover with an oiled cling film and leave it to 'mature', in a warm place, for 4-6 hours. This may take less time in hot weather. The dough should rise to approximately double. If you have a bread maker, make dough in it, setting it for 'Pizza Dough' setting.
Knead the dough again. Allow it to double in size again.
Step 4: Make The Mince
Grind the onion, ginger and garlic together in a food processor, or grate them finely.
Then, heat some oil in a pan, place the pan over a medium heat, and fry the onion, ginger and garlic mix.
Next, add the mince, spices, 1 tsp of salt and the tomato puree.
Step 5: Cook The Mince
Stir fry the mince until it is nicely browned and cooked. If you have good quality meat, it does not take long to cook.
Remember: No liquid should remain at all! If the mince is ‘wet’, it will be impossible to roll out the naans without bursting them.
Now, keep the mince aside so it cools completely. Then add and mix in the coriander leaves.
Step 6: Make The Naan
Divide the dough into 8-10 portions and roll them into balls.
Flatten one ball at a time with a rolling pin or your hand. Place one tablespoon of mince in the centre of each dough portion, then pull the edges up and make a ball again.
Step 7: Make The Stuffed Naan
Dust one ball at a time, and roll it out into an oblong, approximately 20-22 cm or 8-9 inches in length, with one end narrower than the other, like a huge tear drop. This can be done by rolling down one end more than other, or by pulling one end of the naan to elongate it. Roll out 3-4 naans only at a time. You can roll out the next batch of naans while the previous batch is baking.
Step 8: Grill The Naan
Place 3-4 naans at a time, on the pre-heated tray. Brush the surface gently with ghee or oil and sprinkle a few poppy, sesame or nigella seeds over them.
Place them under the grill. They will puff up fairly quickly, so then turn them over and cook the other side. When ready, they have a few brown blisters scattered on the surface.
Step 9: Bake The Naan
Alternatively, you can bake the naans in the centre of a very hot oven. Heat the oven to its maximum (around 225°C) - remember tandoor is very hot. Leave the tray inside the oven to heat really well, for approximately 10 minute, before you place the naans on it. If the oven is not hot, you will get stiff,hard and leathery naans. Always make sure both sides are cooked.
Step 10: Serve
Serve the finished naans hot with the pickle of your choice, or a yogurt dish. These are tasty and always go down well - whether served as a started or as an accompaniment to your dish.
