Vegan Keema Naan
- Skillet Pan
- Mixing Bowl
- 2 Cups Self Raising Flour
- 1 tsp Dry Active Yeast
- 1 pinch Sugar
- 1/2 Cup Warm Water
- 1/4 Cup Coconut Milk
- 100 g Plant Mince Half a pack
- 1 tbsp Tomato Paste
- 1/2 Onion Diced
- 1 Garlic Clove Finely Chopped
- 1 tbsp Olive Oil
- 1 tbsp Mild Curry Powder
- 1/2 Chilli Heat of your preference
- In a small bowl add the dried yeast and 1/2 a cup of luke warm water and a pinch of sugar. Leave to activate for 5 minutes.
- In a mixing bowl add the flour, a few cracks of salt and form a well in the centre.
- When the yeast is activated and you can see it bubbling on the surface slowly add it to the flour gradually mixing from the center of the well you made bringing the flour in bit by bit. When the yeast water has all gone slowly add the coconut milk. Keep adding until you have a tacky not wet and not dry dough mix. Do not overwork the dough.Cover with a wet towel for an hour.
- Chill for half an hour.
- Heat the table spoon of oil in a pan and add half the pack of vegan mince.
- Dice the onion, slice the chilli and garlic and add it to the pan along with the squirt of tomato paste.
- Sprinkle the curry powder over the top and mix well. Add a splash of water every now and then to make the mixture sticky but not wet.
- Cook for 15 minutes until the onions look translucent. Let cool in a bowl for 10 minutes before the next step.
- Take the dough from the bowl and roughly break it into two lumps. Press the first lump of dough out as flat and thin as you can on a floured surface. Make sure it hasn't stuck to the surface.
- Take a spoonful of your mince and spread it out evenly across the surface of the dough.
- Press out the second dough ball either in your hand as I do or on a floured surface. It wants to be roughly the same size as the first.Lay the dough across the filling and fold and press in all the edges to seal it.
- Heat a pan on medium with no oil. We like to use a gridle pan so that the bread presses into the groves and goes nice and crispy.
- Using a flat spatula / turner carefully lift the bread into the pan and press the bread into the pan taking care not to split the dough.
- Cook for about 3 minutes and then flip the Naan bread over. You may need a plate to help with this.Cook for another 3 minutes and then flip again so that each side gets about 6 minutes each.Keep an eye out that nothing burns and you may need to cook a little longer on each side.
- When it looks cooked on each side remove from the pan and leave to rest for 5 minutes.
- Cut it in half or quarters and enjoy this amazing Naan Bread.