Restaurant Style Keema Naan - Part 3/5 - Steven Heap

SCROLL DOWN FOR RECIPE! To purchase Taste of India spices https://www.ebay.co.uk/usr/toi_spices To purchase my books https://www.amazon.co.uk/s?i=stripbooks&rh=p_27%3ASteven+Heap&s=relevancerank&text=Steven+Heap&ref=dp_byline_sr_book_1 Naan is actually the Persian (modern day Iran) word for bread. Naan bread is very popular bread in many countries across Asia and there are literally thousands of naan recipes. Some are simple (water, yeast, salt) and others are more complex. There is no right or wrong way to make them as long as the finished naan tastes appeasing to the taste buds. The main areas of getting great naan is how thoroughly you knead the dough and also how long you let the dough rest for. Here is a great recipe that gives a soft and deliciously tasty naan. Once you have mastered making the dough I’ve also included a range of popular naan fillings and toppings you can try. Knead the dough thoroughly for at least 15-20 minutes, then roll into balls. For best results, let these balls rest over night for exceptional results. These videos where made with a ball resting time of around 30 minutes and the naans I made the next day after a long resting time where truly awesome 👌 Basic Naan Recipe INGREDIENTS Self Raising Flour – 1 kg Plain Yogurt – 200 ml Eggs – 3 Butter/ghee – 12 ml Sugar – 75 g (less if you want less sweet) Water – 500 ml Kolongi Seed – 1 tablespoon (optional) – Also know as Nigella, Black Seed, Wild Onion Seed, Kalwanji. Peshawari Naan Filling INGREDIENTS - Raisins – desiccated coconut - honey – flaked almond Keema Naan Filling See my Keema recipe, link here: /watch/cQA5lLkV9H5V5 Chilli Cheese Naan INGREDIENTS – Grated cheddar cheese – chilli flakes, chopped green chilli – butter Garlic Naan INGREDIENTS – Butter – chopped fresh coriander – Black seed – finely chopped garlic

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