Keema naan

Method

1. 1 Knead the dough with yogurt, baking powder, and salt, then let it rest for 1 hour.
2. 2 Sauté the minced meat with onion, ginger, chili powder, and garam masala for 12 minutes until completely dry and crumbly.
3. 3 Allow the filling to cool completely before wrapping; a hot filling will melt the dough and tear the pastry.
4. 4 Wrap the filling in the dough and gently roll it into a teardrop shape 8 mm thick.
5. 5 Grill the cast iron pan with the wet side down for 2 minutes, then heat the top side directly over the flame for 40 seconds and brush with unsalted butter.

With an appliance

• Oven 50 min

  Replace step 5: Preheat the cast iron pan to 250 degrees Celsius for 15 minutes, then bake for 5 minutes. Since the naan has a filling, it's thicker and requires an extra minute compared to a plain naan.