Keema naan (Lahore style)

Step 1: Mix 14 oz plain flour, 1 tsp instant dried yeast, 1 tsp sugar and 1 tsp salt. Add 3 ½ oz plain yoghurt, ¾ cup warm water and 2 tbsp vegetable oil and knead for 8 minutes into a soft, smooth dough. Cover and leave in a warm place for 1 hour, until doubled.

Step 2: Meanwhile, cook 10 ½ oz lamb or beef mince in a dry frying pan over a medium-high heat, breaking it up, for 6 minutes until browned. Add 1 onion, 2 tsp ginger-garlic paste and 2 green chillies and cook 4 minutes more.

Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp garam masala, 1 tsp red chilli flakes and ½ tsp salt and cook until completely dry and cooked through with no pink (160°F). Stir in 3 tbsp coriander leaves and cool completely.

Step 4: Heat the oven to its highest setting, at least 475°F, with a heavy baking tray or pizza stone inside.

Step 5: Divide the dough into 4. Flatten one into a 12 cm disc, spread a quarter of the filling in the middle, bring the edges up to enclose it and pinch to seal. Press out gently with your fingers, then roll to an oval about 5 mm thick. Common mistake: overfilling or pressing hard, which splits the dough and lets the meat burn.

Step 6: Lay 2 naans on the hot tray and bake for 7–9 minutes, until puffed with charred spots. Repeat.

Step 7: Brush the hot naans with 1 ⅜ oz butter and serve straight away, cut into quarters.