Ingredients non vegetarian 4 servings

• 250gm plain flour
• 1 tsp castor sugar
• 1 tbsp dried active yeast
• 1 tsp salt
• 1 tsp baking powder
• 1 tbsp cooking oil
• 1/2 cup yoghurt
• 1  egg - beaten
• A little melted ghee
• 100ml water

• 1 tbsp chopped onion
• 1 tbsp chopped green capsicum
• 2 green chillies
• 1 inch piece fresh ginger grated
• 3 cloves garlic
• 1 cup minced lamb, minced twice
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1 tsp chopped green coriander
• 1 tbsp chopped tomato pieces
• 2 tsp cooking oil
• 1 cup water

Directions

for the keema spread: saute all the ingredients together, adding a cup of water for 5 mins. keep it aside

for the keema nan:

1. Sieve the flour, salt and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix them well.
2. Now add the water little by little, bring the flour together to make a soft dough.
3. knead the dough for a minute or two until it is smooth. cover it and leave to rest for at least 15 minutes.
4. Divide the dough into six equal portions. Dust your hands and taking one portion, roll it into a ball.Roll the ball out into a tear shape, or a round if you prefer.
5. Heat oil in a Tawa and Slap the nan onto it and immediately apply the keema spread and again turn and cook.
6. Repeat the process with all of the remaining dough.
7. Serve hot immediately.

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