Meat Bread: Grandma’s Gosh-naan (ئانامنىڭ گۆشنېنى)
Watch the video tutorial here.
As a child, whenever my grandma made Gosh-naan, it felt like a big party. All the grandchildren stayed around grandma, waiting for a piece of Gosh-naan. When it was ready, she cut the round Gosh-naan very gently and with patience in pointy pizza like slices and shared them very fair with us. Even then we could not have appreciated and loved our grandmother’s love and generosity more. That hot, flavourful, incredibly delicious, hand-made grandma's gosh-naan was the best meat bread in the whole world!
This recipe in particular works well with Melk Tea, Vermicelli Salad, Radish Salad (you can find those recipes on my YouTube and later on the blog, stay tuned!!) or with Grilled Eggplant Salad.
😋Yield: 2 pieces
🕙Total Time: 1 hr
(not include rise time dough)
filling:
lamb 210gr
white onion 1x
cumin 1tsp
salt 1tsp
black pepper 1tsp
olive oil 4tsp
INGREDIENTS
dough:
all-purpose flour 150gr
a pinch of salt
yeast 2 gr
warm water 70ml
INSTRUCTIONS
Mix the dough ingredients in a mixing bowl, knead them to make a smooth dough. (I made a blogpost about How to Make Dough) Cover it with a damp towel or plastic wrap and set it aside in room temperature to rise for 2 to 4 hours, or until it has doubled in size.
Once the dough has risen, remove it from the bowl, adding additional flour if sticky. Lay it onto a floured surface. Divide into four even pieces. Lightly roll each piece into a round ball. Cover them with a dry towel and let them rest, for 15 min.
To make the filling: Cut the lamb into small pieces. Finely chop up the onion. Add them to a bowl together with, the salt, cumin, black pepper, and oil. Mix them very gently by hand. Set aside.
Take two pieces of dough (one is for the bottom and the other one is for the top), Lay them onto a floured surface, and roll each piece out into a circle, about 2-3 millimeters thick. Roll the edges slightly thinner, a thin edge prevents the dough from being thick when you close the open edges.
Meanwhile, heat up the oil over medium-high heat.
To make the Gosh-naan: spread the filling carefully and evenly on the bottom piece of dough, keep the edges free. Cover the bottom part with the top part and line up the edges and press them together with your fingers
to seal the dough. Just before you close the circle make sure to press out all the air. We are going to make a braided Edge: start at any point on the edge, use your thumb and the first finger to pinch, fold and press to seal a small piece of the dough along the entire circle. Repeat right next to the previous fold. Continuing all the way around the edge. Don't worry if this step doesn’t go exactly as you want. The good news is that even weird looking Gosh-naan taste amazing :)To fry the Gosh-naan: Gently place it in the hot pan. When it begins to bubble, reduce the heat to low, or else the Gosh-naan can burn. After about 8 min on one side carefully flip the naan over with a spatula. Cook the other side for about the same time until it gets golden brown.
When it's well fried, put the finished Gosh-naan on a plate, cover it with a lid, so it stays warm, continue frying the next Gosh-naan.
Serve: served on a plate and sliced in pointy pizza like slices, best if enjoyed immediately.
NOTES
* Temperature can affect the rise time. Allow the dough to rise until doubled in size. Room temperature is the best for resting the dough.
* The temperature is also a factor that affects water quantity. You may use more or less water in the flour.
* When you open the lid, make sure you avoid the steam burn.
TIPS
* Use a skillet with lid, so both sides of the Gosh-naan stay warm. Also this prevents the oil from splattering. When removing the lid, some splatter still may occur
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HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
