Servings

Makes 6 large naan

Ingredients

For the dough

• 1 cup atta
• 1 cup maida
• 1 tsp instant dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp oil
• 1 cup lukewarm water

For the filling

• 250gm kheema/1 large boneless chicken breast pulsed in the food processor
• ½ onion finely chopped
• 2 large cloves of garlic/ 4 small, grated
• ½ inch ginger grated
• 2 green chillies, finely chopped
• Handful of coriander, chopped
• 1 tsp each of red chilli powder, dhania powder, jeera powder
• ½ tsp each of haldi powder, garam masala powder
• A pinch of elaichi powder

To brush on top

• 50gm butter, melted
• Handful of finely chopped coriander

Method

For the dough

1. Place lukewarm water and sugar in a large mixing bowl and sprinkle instant dry yeast on top.
2. Mix and let it sit for 5 minutes until it froths.
3. Once the mixture has frothed, add atta, maida and knead it to a soft dough.

4. Add 1 tbsp oil, knead and let it rest in a warm place for 30 minutes until it doubles in size.
5. Once it is doubled, punch it down and divide into 6 parts and keep ready.

For the filling

1. If using boneless chicken, place it in a food processor and pulse it until it is ground into a coarse mince.
2. If using readymade kheema, place in a bowl and proceed. 
3. Add all the ingredients mentioned for the filling, mix and divide into 6 portions.

To make the naan

1. Take a ball of dough and roll it out slightly.
2. Place a portion of kheema filling in the centre and bring the dough together to close, like making a paratha.
3. Dust with flour, and now you can either roll it out with a rolling pin, or flatten it out with your hands.
4. Place it on a hot tava and cook on both sides on a low flame until cooked.

5. Once cooked, remove onto a plate and brush it generously with the butter-coriander leaves mixture
6. Serve hot.