4 tsp. of Dried Yeast 4 tsp. of Sugar A pinch of Salt 1 tsp. of Baking Powder 1/2 cup of Milk 1 lb of Plain Flour 1 Egg (beaten) 8 tbsp. of Plain Yogurt 2 tbsp. of Vegetable Oil 250 grams of Minced Beef or Minced Lamb 3 cloves of Garlic (Lasan) 2 tbsp. of Tandoori Marinade 1) Fry the mince and garlic with the tandoori marinade in a little vegetable oil until cooked. Then leave it to cool. Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for about 20 minutes. Sift the flour and add the salt and baking powder to it. Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for 1 1/2 hours in a warm place. (Dough should double in size.) 2) Preheat the oven to the highest heat with a heavy baking tray. knead the dough gently and divide it into 4 portions and roll it into a tear shape. Grease the baking tray, lay out the bread and knife on the cooked mince leaving about 1 inch of the nan uncovered all around. Place in the oven and Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown. Lightly dust the breads with extra vegetable oil before serving.

Serving Suggestions: Serve Hot & Immediately Serving Size: 4 Degree Of Difficulty: Hard Recipe Category: Breads Recipe Ethnic Group: Pakistani

Recipe Requested by, Rabia Athar (Canada)

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