I think my naan probably could've used a longer rise. But I was hungry and tired, so I went ahead with the recipe anyway. It was still tasty, just not as well-proofed as it probably should've been. My pan was also too hot. So the first couple ended up coming out a little burnt.

Vegetarian Keema Naan

Adapted from The Complete Vegetarian Cookbook by America's Test Kitchen

Ingredients

Dough

• 1/2 c. cold water
• 1/3 c. yogurt
• 3 Tbsp. oil
• 1 large egg yolk
• 2 c. hard (strong/high grade/bread) flour
• 1/2 Tbsp. sugar
• 1/2 tsp. instant yeast
• 1 tsp. coarse sea salt

Filling

• 2 Tbsp. oil
• 1 oinon, chopped
• 3 cloves garlic, minced
• 1 Tbsp. ginger paste
• 3/4 tsp. coriander seeds, ground
• 1 fresh green Thai chile, chopped
• 1/2 tsp. Bin Bhuna Hua Garam Masala
• 1/4 tsp. black peppercorns, ground
• 160g rehydrated dried seitan, crumbled
• 1 Tbsp. tomato paste
• 1 c. mushroom stock
• 1 tsp. dark soy sauce
• 2 Tbsp. kasoori methi
• 1/4 tsp. Punjabi Garam Masala
• 2 Tbsp. chopped fresh cilantro

Directions

Dough

1. Combine water, yogurt, oil, and egg yolk and set aside.
2. Combine flour, sugar, and yeast in a large bowl.
3. Pour wet ingredients into dry and mix well.
4. Cover and let rest for 10-20 minutes.
5. Work in salt and knead for 10-15 minutes.
6. Cover and rest for 30 minutes then stretch and fold. Grab one edge of the dough and stretch it up and over the centre, rotate 90° and repeat stretching and folding. Do 8-10 folds.
7. Repeat step six 2-3 more times.
8. Divide dough into four equal portions.
9. Round each portion, cover, and rest for 20-30 minutes.
10. Meanwhile, make the filling.

Filling

1. Heat oil over medium heat.
2. Add onion and cook for 5-7 minutes.
3. Add garlic, ginger paste, coriander, chili powder untoasted garam masala, and pepper and cook for 30-60 seconds.
4. Add seitan, tomato paste, mushroom stock, soy sauce, and methi and cook until pan is almost dry.
5. Stir in Punjabi garam masala and cilantro.
6. Remove from heat and set aside.

Assembly

1. Preheat oven to 180°C (350°F).
2. Working with one portion of dough at a time, roll the dough out flat.
3. Place ~1/3 c. of filling in the centre of the dough.
4. Bring the edges of the dough up toward the centre and seal it closed.
5. Roll the package flat and prick all over with a fork.
6. Lightly grease a cast iron skillet and heat over medium heat.
7. Place a naan in the well-preheated pan and brush or spritz the top with water.
8. Cover the pan and cook for 1 minute.
9. Flip the naan over, brush/sprtiz the other side with water, cover, and cook for 1 minute.
10. Remove naan from pan and transfer to a wire rack set in a rimmed baking sheet.
11. Once all four naan have been browned in the skillet and transferred to the wire rack/baking sheet, place in the oven and bake at 180°C (350°F) for 10-15 minutes.