Keema Naan

For the dough, combine the wheat flour, sugar, dry yeast and 1 tsp salt. Add the natural yogurt, vegetable oil and 180 ml warm water; knead into a soft, slightly sticky dough and work it for 8–10 minutes until smooth.

Cover the dough and leave it in a warm place for 60–90 minutes, until roughly doubled in size.

For the filling, heat the ghee in a heavy skillet. Add the cumin seeds and finely chopped onion, and cook for 5–7 minutes until soft and lightly golden.

Add the ginger-garlic paste, chopped green chili, ground coriander and ground red pepper; cook for 30–60 seconds. Add the ground beef, breaking up any lumps, and cook over high heat for 10–15 minutes, until the meat is browned and all the liquid has evaporated. Stir in the garam masala and fresh cilantro, then season with salt and pepper to taste.

Transfer the filling to a bowl and let it cool completely. Divide the dough into 4 pieces, flatten each into a round, place a quarter of the filling in the center, gather the edges up and pinch to seal.

Carefully roll out each piece into an oval naan about 5–7 mm thick, being careful not to tear the dough. Transfer to a baking sheet lined with parchment paper.

Bake in an oven preheated to 240°C for 8–12 minutes, until the naans are golden brown and the dough is cooked through. Brush the hot naans with 10 g melted ghee.

Serve the keema naan hot with natural yogurt on the side.