Heat 1 tablespoon of oil in a pan. Add diced onion. Saute for 3-4 minutes until onions are soft and translucent. Add ground beef. Break up meat and cook until nicely browned. Add garlic, ginger, garam masala, cayenne, cinnamon, and salt. Saute for another 30 seconds to let the spices bloom. Add tomato paste and continue to saute for 1 minute. Finally add apple cider vinegar. Cook for 1 to 2 minutes longer. Adjust seasoning is necessary and set aside to cool.

Meanwhile, mix together ingredients for yogurt sauce (raita).

Prepare pizza dough by portioning out into 4 to 5 individual dough balls. Flour a large surface, and using a rolling pin start rolling out one portion of pizza dough. If the dough starts to stick sprinkle more flour onto the dough or rolling pin and continue rolling. You can also use your hands to gently stretch the dough from the edges. Once you have the dough to about 1/8 of an inch thick scoop 3 to 4 tablespoons into the center of the dough. Fold the edges of the dough back to the middle to form a purse. Pinch the together so that it is sealed.

Gently roll out the dough again until it is about 1/4 inch thick. If you can get it thinner that’s great! Place a small amount of oil in a non-stick or cast iron skillet and heat to medium high. Once hot place the stuffed naan into the skillet. Cook for 2-3 minutes on each side until the naan is golden brown and the pizza dough has cooked through. Use a flat spatula to press down the naan while it is cooking.

Serve naan with raita or chutney of choice.