Leavened Flat Bread Stuffed with Lamb, Nepali Style
- 4 cups all-purpose flour, sifted
- 4 tablespoons melted butter
- 1/2 cup warm milk
- 1/2 cup yogurt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Warm water as needed
- 1 lb ground lamb (chicken can also be used)
- 1 cup finely chopped scallion
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons chopped cilantro
- 1 teaspoon turmeric
- 1 tablespoon curry powder
- Salt and Pepper
- 2 tablespoons cooking oil
To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil. Add turmeric, garlic, ginger and curry powder; fry for a minute or so. Add ground lamb and sauté until cooked. Add chopped scallion and cilantro; makes well. Take off heat and allow cooling.
In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt. Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed. Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for 30 minutes. Knead the dough again for another five minutes. Divide the dough into three-inch balls. Roll out the dough balls into eight-inch circles. Cover with plastic wrap. Place two tablespoons of lamb stuffing at the centre of the naan. Fold all edges over towards the centre and pinch to enclose. Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle. Continue with other dough balls. Cover with plastic wrap.
Brush naans with melted butter and place in the hot clay oven farther from the open fire. Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown. Do not over bake naans. Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF. You can also season naans with garlic, herbs, and other spices. Serve hot with vegetable or meat preparations.