Thermomix® Tutorials – Flat Bread with Beef and Potato Keema

If you’re in the mood for a hearty and flavorful meal, Suriya Abdullah’s Flat Bread with Beef & Potato Keema is a must-try. This dish combines the rich flavors of spiced beef and tender potatoes, all wrapped in soft, homemade flatbread. Made effortlessly with the Thermomix®, this recipe takes traditional flavors and simplifies the process, making it accessible for any home cook.

Suriya Abdullah, renowned author of the award-winning cookbook The Malay Kitchen, draws inspiration from classic South Asian cuisine for this recipe. The keema, a flavorful meat dish, is a staple in many households, and when paired with homemade flatbread, it becomes a comforting and satisfying meal.

Ingredients

Flat Bread

  • 300 g water
  • 11g instant dried yeast
  • 30 g sugar
  • 50 g vegetable oil
  • 500 g all-purpose flour, plus extra for dusting
  • 1 tsp salt

Beef and Potato Keema

  • 400 g potatoes, unpeeled
  • 500 g water
  • 1 bay leaf
  • 1 cinnamon stick
  • 4 cardamoms
  • 6 cloves
  • ½ tsp black peppercorn
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 5 dried chilies
  • ½ tsp turmeric powder
  • 20 g garlic
  • 20 g ginger
  • 2 sprigs coriander, separate roots and leaves, chopped, to garnish
  • 500 g sliced beef, semi frozen
  • 150 g yellow onions, chopped
  • 50 g ghee
  • 100-150 g tomatoes, chopped
  • 2 green chillies
  • 2 tsp salt

Preparation

Flat Bread

  1. By using a dough cutter, divide dough to 8-10 portions. Roll doughs into round shape and cover dough with flour. By using a rolling pin, roll dough into a flat dough. Place dough on prepared baking tray. Repeat with remaining dough balls. Leave to rest for another 10 minutes. Bake on middle rack for 5 -10 minutes (200°C) (see tips).
  2. Place water, yeast, sugar and oil in mixing bowl, mix 2 min/37°C/speed 2.
  3. Add flour and salt, knead Dough/2 min.
  4. Transfer dough onto Thermomat and roll into a ball. Cover with Thermomat and leave to rest for at least 15 minutes. Meanwhile, preheat oven to 200°C. Line baking tray with baking paper. Clean mixing bowl.

Beef and Potato Keema

  1. Transfer to Thermoserver and garnish with chopped coriander leaves. Serve immediately with flat bread.
  2. Insert blade cover peeler. Place potatoes and water in mixing bowl, peel Peeler/4 min. Remove blade cover peeler. Strain peeled potatoes by using Varoma dish. Rinsed peeled potatoes under running water and cut potatoes in cubes (2 cm x 2 cm). Clean and dry mixing bowl.
  3. Place bay leaf, cinnamon stick, cardamoms, cloves, black peppercorns, coriander seeds, cumin seeds, dried chillies and turmeric powder in mixing bowl, dry roast without measuring cup 5 min/120°C/speed 1.
  4. Let temperature drop to 95°C (approx. 5 minutes), mill 2 min/speed 8. Transfer to a bowl and set aside.
  5. Place garlic, ginger and coriander roots in mixing bowl, chop 4 sec/ speed 6. Scrape down sides of mixing bowl with spatula.
  6. Add sliced beef and onions, chop 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  7. Add reserved ground spices and ghee, sauté 5 min/120°C/reverse/speed spoon.
  8. Add tomatoes, green chillies, reserved potato cubes and salt, cook 7 min/Varoma/reverse/speed spoon

Tip: Keep baked flat bread in Thermoserver to keep warm and moist.

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