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Mix all the ingredients and
knead well until the dough is very smooth about 5-10 minutes
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With oily hands put the dough
in a bowl.Cover with a damp cloth or polythene bag and leave
in a warm place to rise for about 3 hours or until the dough
has doubled in size. |
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Mean while prepared the
stuffing. Put the mince and all the ingredients for the
stuffing in a bowl and knead the mixture really well for a
few minutes with you hands. 3. Knead the dough for another
minute or two then divide the dough into 8-10 equal parts.
Shape each potion into a smooth ball.
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Lightly grease several baking
sheets. |
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On a floured surface, roll out
the ball to about 3 inches in diameter and place it on the
palm of you hand. Place good amount of mince mixture in the
centre and carefully fold up the edges to completely cove
the filling. Press the edges taught together to seal. Dip
the stuff ball in dry flour and roll out into a round about
6 - 7 inches in diameter. |
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Bush the nan with a little cold
milk and place in a hot oven at 200C (400F) for 10- 15
minutes until the top is golden in color.
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Remove the nan from the baking
sheet and serve at once. |
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Serve with yogurt and mint
chutney |
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Roll out into flat round shape
and make sure it is as thick as a pizza's crust.
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Bake in oven at 350' and take
it out when it is light brownish color.
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Try our simple Nan or may be
Ghobi ka Paratha |
