Spicy Keema Stuffed Naan Bread w/ Mint

The seasons are rapidly changing and it appears that autumn is in a hurry this year, we've already experienced the first frost and endless torrential rain, its musical patter is currently keeping me company as I write.
In fairness we've had some beautiful autumn days too, such as last weekends trip to the countryside, the day was as golden as an apple with crisp cold air, bright sunlight and crunchy leaves underfoot. I know I'll miss this in a few weeks time when the cold really settles in and I forget what it feels like to have feeling in my fingertips. I suppose the only remedy is spicy food and mugs of hot chocolate, so who's complaining.

The parkland we visited had a kitchen garden where they grow their own produce and although there were no summer fruits to be seen, there was a scattering of apples still clinging to bare branches, figs in the greenhouse, herbs of a great variety and pumpkins - lots and lots of pumpkins. In our own garden the herb patch is still thriving and the mint is particularly resilient this year.

Now here comes the somewhat smooth segue into todays recipe - keema stuffed naans. A fluffy naan bread almost focaccia-like in texture, with a spicy minced meat filling, freshness from chopped mint and a golden exterior topped with crunchy nigella seeds.

This was a bit of a learning curve for me as I'd eaten something similar and wanted to recreate it, any adjustments required will become apparent in the recipe but this is well worth a try as the results are delicious.

So to make the Spicy Keema stuffed Naan Bread with Mint begin by making the dough:

To activate the yeast in a small ramekin pour in one sachet or 1 1/2 tsp of active dry yeast and 2 tsp of sugar, mix to incorporate. Then add in 4 tblsp of warm water (not too hot), stir and leave to rest for a few minutes. When the yeast is activated it will form bubbles.

In the bowl of a stand mixer combine 450g of plain flour, 300g of wheat flour, 1tsp of salt, 1tsp baking powder, 150g natural yogurt and 2tsblp oil using the dough hook attachment, once the yeast is activated mix this in. Pour in around 150ml milk, you may not need all of it or you may need more, bring the dry ingredients together under you have a soft dough.

Rub some oil over the dough and the inside of the bowl, cover with clingfilm and leave to rise in a warm place for at least 2 hours.

To make the spicy keema filling:

Begin by finely chopping one large onion, 2 cloves of garlic, 1 inch piece of ginger and 2 green chillies. In a pan heat up 2tblsp of oil and fry the onion mixture until golden brown. Next sauté the spices - 1 tsp chilli powder, 1/2 tsp chilli flakes, 1 tsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp mixed masala, 1 tsp garam masala, 1 1/2 tsp salt. In addition to 2 tblsp tomato puree and 1 1/2 tblsp lemon juice.

Once the spices are mixed in, add in 200g of minced chicken and a splash of water if required. Cook on a high heat until the chicken has coloured. Reduce the heat to medium, cover the pan and leave the mixture to cook stirring occasionally.

Once all the water has evaporated (the mixture must be dry), add in your freshly shredded mint leaves - the amount you add depends on your preference. Taste the mixture and adjust the seasoning and spices as you see fit.

To make the stuffed naan:

Lightly flour a surface, punch the dough to release some of the air then divide into 7-8 pieces.

Roll the dough balls one at a time until they are an inch in thickness, keep the other dough balls covered when not using.

Place a few tablespoon in the centre of the dough circle and scatter on some more mint.

Then bring the edges up to cover the mixture, seal into a ball then roll out - roll on the side pictured i.e. the one with that is crimped, the dough is slightly thicker on this side and it will stop as much mixture coming through (the picture below shows what happens if you roll the other side)

Pierce the surface with a fork, brush with melted butter and top with nigella seeds and more shredded mint.

Preheat the oven to Gas Mark 7 and heat up a heavy baking tray. Grease the tray then place on the naans (as much as you can fit), cook for 3-4 minutes until cooked on one side, then flip and cook the other side for a further few minutes until golden.