Directions

0/0 steps made
  1. Prepare the dough: Mix all dough ingredients together and knead until smooth and soft. Cover and leave to rise until doubled in size. Divide the dough into 8 equal portions, shape into smooth balls and keep covered while you work.
  2. Fill the naan: Flatten a dough ball into a circle. Place 2 tbsp of Dam Ka Qeema in the centre and top with a small handful of mozzarella. Bring the edges together and pinch firmly to seal. Place seam-side down and allow to rest for 10 minutes.
  3. Roll & top: Gently roll each filled dough ball into a circle (not too thin). Lightly brush the surface with water and sprinkle with sesame seeds and nigella seeds. Press gently with the rolling pin to help the seeds adhere.
  4. Cook: Heat a heavy frying pan or cast iron skillet over medium-high heat. Place the naan seed-side up onto the pan. Cook for 2–3 minutes until bubbles form underneath and golden spots appear. Flip and cook for a further 1–2 minutes until cooked through and golden on both sides. Adjust the heat as needed so the naan browns without burning.
  5. Finish: Mix the melted butter, garlic and coriander. Brush generously over the hot naan immediately after cooking. Cover loosely with a clean tea towel while cooking the remaining naans to keep them soft.
  6. Serve with Mint yoghurt chutney, tamarind chutney, pickled onions, and/or a simple kachumber salad.

Notes

  • The Dam Ka Qeema should be fairly dry. If it’s too saucy, the naan can become difficult to seal and roll.
  • These freeze beautifully. Cool completely, wrap well and freeze for up to 3 months. Reheat in a covered frying pan or air fryer until warmed through.