A traditional recipe Keema naan (mince beef, in pitta bread) INGREDIENTS

8 tbsp of plain yoghurt

2 tbsp of vegetable oil

250 grams of minced beef or mince lamb

3 cloves of garlic

2 tbsp of tandoori marinade

DIRECTIONS

1) Fry the mince and garlic with the tandoori marinade in a little vegetable oil until cooked. Then leave it to cool warm the milk until it is just hot to the hand. Stir the sugar and yeast for about 20 minute’s .sift the flour add the salt and baking powder to it. Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for about ½ hours in warm place (dough should

Double size)

2) Preheat the oven to the highest heat with a heavy baking tray. Knead the dough gently and divide into 4 portions and roll into a tear shape. Grease the baking tray, lay out the bread and knife on a cooked mince leaving about 1 inch of the Nan uncovered all around. Place in the oven and cook for 10 minutes and then place nans under a hot grill for a further minute or so until brown. Lightly dust the breads with extra vegetable oil before serving.      

by ihsan wahhab 8v