Kebabs With Or Inside Naan? Solve The Mystery With This Recipe

The classic Indian flatbread has several variations. You’ll find a simple round chapatti on some days, a crispy tandoori roti on the others. Naan is another kind of stretchy bread made from fermented dough. The texture and taste of the naan is what makes it unique. However, the naan mania doesn’t end at simple bread but has all kinds of toppings, stuffings and flavours that make each one stand out. A herb mixture of melted butter, garlic and coriander is slathered onto the bread before it is cooked on the iron griddle. This is called butter garlic naan. The large variety of breads and their sub-types speaks volumes about the emphasis on carbs in Indian cuisine. 

Any main meal like lunch or dinner is incomplete without a grain, be it rice or roti. While the homemade chapattis are generally made with whole wheat, naan attains a soft and elastic texture with the use of maida or all-purpose flour. It is believed that the origins of naan in our country began only after the arrival of yeast from Egypt. The naan bread took its present form only under the Mughal rule, where the bread was either made in a tandoor or as a light flatbread. These naans were usually served with rich, meaty curries in the royal courts and relished by the Mughal emperors. 

Gradually, stuffed naan varieties also started taking shape and everything, from vegetables to meat could be stuffed in a naan. Keema naan is one of them. Minced meat, spruced with spices like red chilli powder, green chillies and coriander is stuffed into the naan bread and folded once more. This is then cooked in a tandoor. 

To give the traditional keema naan an interesting twist, Home Chef Abdul Hadi @ahadss shares a delicious kebab naan recipe. Instead of the kebabs outside, you’ll find them inside the naan. Without further ado, try this recipe today. 

Source: Slurrpapp/Instagram

Kebab Naan 

Ingredients

• Chicken Mince 
• Green chillies 
• Cream 
• Coriander Seeds 
• Seekh Kebab Masala 
• Maida 
• Sugar 
• Yoghurt 
• Salt 
• Yeast 
• Lukewarm Water

Method 

For the filling

1. Put 1 whole chicken breast into a chopper and add 3 green chilies to it, followed by 1 tbsp chicken powder, 4 tbsp cream and 3-4 tbsp shaan seekh kabab masala. This is to keep the chicken mince from drying out.
2. Process till it is smooth.
3. Take 1 tbsp coriander seeds and smash them between your palms. We don’t want a powder but a crunchy texture in our bites.

For the dough and assembly

1. In a bowl, add the following, 3.5 cups all-purpose flour or maida, 2 tsp salt, 1 tbsp sugar, 11g instant yeast, 4 tbsp yogurt, 2 tbsp oil and 1 cup lukewarm water. 
2. Mix and knead for 6-7 minutes until smooth.
3. Cover and let it rest till it doubles in size.
4. Divide into 3 equal parts. Take one and keep others covered.
5. Roll it into a ball with a rolling pin. Roll till you have a 7ish inch round and then add 1/3 of your chicken filling to it. Put it in the middle.
6. Seal carefully band roll it out till you get very minor tears on the dough, around 10 inches.
7. Indent the dough with your fingers to form an outside edge.
8. Brush with egg wash (1 egg whisked with 1 tbsp milk). 
9. Transfer to a baking tray, greased with oil.
10. Sprinkle sesame seeds and bake in an oven preheated at 170 C
11. Bake for 18-22 mins or until perfectly golden from top and bottom.
12. Brush with melted butter and enjoy.