Make and share this Gorkhali Stuffed Naan recipe from Food.com.
Provided by Tulsi Regmi
Categories Breads
Time 2h
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.
- Add turmeric, garlic, ginger and curry powder; fry for a minute or so.
- Add ground lamb and sauté until cooked.
- Add chopped scallion and cilantro; makes well.
- Take off heat and allow cooling.
- In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt.
- Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.
- Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
- Cover with plastic wrap and let rest for 30 minutes.
- Knead the dough again for another five minutes.
- Divide the dough into three-inch balls.
- Roll out the dough balls into eight-inch circles.
- Cover with plastic wrap.
- Place two tablespoons of lamb stuffing at the centre of the naan.
- Fold all edges over towards the centre and pinch to enclose.
- Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle.
- Continue with other dough balls.
- Cover with plastic wrap.
- Brush naans with melted butter and place in the hot clay oven farther from the open fire.
- Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.
- Do not over bake naans.
- Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF.
- You can also season naans with garlic, herbs, and other spices.
- Serve hot with vegetable or meat preparations.
Nutrition Facts : Calories 1006.6, Fat 48.5, SaturatedFat 21.3, Cholesterol 121.6, Sodium 1063.4, Carbohydrate 105.9, Fiber 4.8, Sugar 5.6, Protein 34.7
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