Keema Naan is a flavorful and satisfying Indian bread stuffed with spiced minced meat, typically lamb or chicken. The naan dough is prepared with basic ingredients like flour, yeast, and yogurt, making it soft and pillowy. After the dough rises, it’s rolled out, filled with seasoned keema, and cooked in a hot tandoor for a smoky, charred finish.
The keema filling is a blend of minced meat, onions, garlic, ginger, and a variety of aromatic spices like cumin, coriander, and garam masala. The meat mixture is cooked until tender and flavorful, giving the naan an irresistible taste and texture. This dish is perfect for serving with curries or even as a standalone snack.
Keema Naan offers a delightful combination of crispy exterior and juicy, savory filling, making it a popular choice in Indian cuisine. It’s not only delicious but also versatile, ideal for a casual meal or special occasions.
Keema Naan Recipe
Ingredients
For the Dough:
- 3 1/2 cups 448 g all-purpose flour
- 1 1/4 tsp 7 g kosher salt
- 1 1/2 tsp 7 g sugar (I use pure cane sugar)
- 1 tsp 4 g instant yeast (refer to the post for active-dry yeast alternatives)
- Just under 1 cup or approximately 3/4 cup + 2.5 tbsp 217 g hot water (~185°F/85°C), bring it to a boil and let it rest for 3-4 minutes
- 2 tbsp 25 g neutral oil, such as grapeseed oil, plus extra for drizzling on top
- 1/3 cup 77 g plain whole milk Greek yogurt (plain yogurt can be used too, but it will result in a wetter dough)
For the Keema:
- 1 lb 454 g ground beef (preferably 80% lean/full-fat keema)
- 1 medium yellow onion 180 g, finely chopped or minced (use a food processor for convenience)
- 2 Serrano peppers or Indian finger chilies 20 g, de-seeded, finely chopped (use a food processor for chopping separately from the onions)
- 1 tbsp coarsely ground coriander seeds I grind them roughly using a mortar and pestle for a mix of powder and chunks
- 1 1/2 tsp red chili flakes
- 1 tsp cumin seeds
- 3/4 tsp cumin powder
- 3/4 tsp garam masala store-bought versions may need less salt
- 1/2 tsp red chili powder
- 2 1/2 tsp kosher salt start with 2 1/4 tsp if using store-bought garam masala
- 1/3 cup 12 g fresh cilantro, finely chopped (use a food processor for a fine chop)
For Broiling:
- Whole milk for brushing before cooking
- Sesame seeds preferably natural or toasted, not raw
- Nigella seeds kalonji, optional
- Melted unsalted butter avoid salted butter, as it will become too salty
- Finely chopped cilantro for sprinkling on top
Instructions
Prepare the Dough:
- Mix dry ingredients: Whisk flour, salt, sugar, and yeast in a large bowl.
- Combine wet ingredients: In another bowl, whisk water, oil, and yogurt.
- Combine wet and dry: Pour the yogurt mixture into the dry ingredients and mix (use a stand mixer or hands).
- Knead dough: Knead until sticky and forms a ball, coat with oil, cover, and let rise for 2-3 hours (or refrigerate overnight).
Prepare the Keema:
- Mix keema ingredients: Combine all keema ingredients in a bowl.
- Knead: Knead the mixture for 3-4 minutes until smooth and stringy. Taste and adjust seasoning.
- Set aside: Cover and set aside while dough rises.
Preheat Oven + Prepare Baking Sheet:
- Preheat oven: Set to broil or 550°F (288°C).
- Prepare baking sheet: Line with foil and oil or spray.
Shape the Naan:
- Divide dough: Cut dough into 4 equal portions and shape into balls.
- Method 1 – Lacha Naan:
- Roll dough into an 8-inch circle, spread keema, roll into a cone, and seal the edges.
- Method 2 – Keema in the Center:
- Roll dough into a 6-inch circle, place keema in the center, fold edges over, seal, and flatten slightly.
- Roll out: Roll each dough ball into a 9-10 inch circle.
Bake/Broil the Naan:
- Prepare naan for baking: Place on the prepared sheet, brush with milk, and sprinkle with sesame and nigella seeds.
- Broil: Broil for 7-8 minutes, flipping halfway until golden brown with charred spots.
- Butter and garnish: Brush with melted butter, sprinkle with cilantro, and cover with foil for 2-3 minutes before serving.
