Keema Naan

Keema Naan

Keema Naan is a stuffed Indian flatbread from the tandoor traditions of the subcontinent, filled with a spiced minced meat (keema) mixture. The dough itself is enriched with yogurt and a pinch of sugar, which yields a soft, lightly blistered bread that contrasts beautifully with the savory filling.

Prep

40 min

Cook

25 min

Total

65 min

Serves

6 (makes 6 naans)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) all-purpose flour, plus extra for dusting
• •100 g (3½ oz) plain full-fat yogurt
• •5 g (1 tsp) granulated sugar
• •5 g (1 tsp) salt
• •4 g (¾ tsp) baking powder
• •2 g (½ tsp) baking soda
• •30 ml (2 tbsp) neutral oil or melted ghee, plus extra for brushing
• •100 ml (about ⅓ cup + 1 tbsp) warm water, adjust as needed
• •400 g (14 oz) ground lamb or ground beef (keema), 20–25% fat content is traditional
• •1 medium onion, very finely chopped
• •15 g (1 tbsp) fresh ginger, finely grated
• •10 g (2 cloves) garlic, finely grated
• •15 g (1 tbsp) fresh cilantro, finely chopped
• •8 g (1½ tsp) garam masala
• •3 g (1 tsp) ground coriander
• •3 g (1 tsp) ground cumin
• •1 g (½ tsp) Kashmiri red chili powder, or ¼ tsp cayenne for more heat
• •1 g (¼ tsp) ground turmeric
• •3 g (½ tsp) salt, for filling, plus more to taste
• •30 ml (2 tbsp) lemon juice, freshly squeezed
• •15 ml (1 tbsp) ghee or melted butter, for brushing cooked naan

Steps

1. 1 Make the dough: In a large bowl whisk together flour, sugar, salt, baking powder and baking soda. Add yogurt and oil and rub in with your fingertips until the mixture looks like coarse crumbs. Pour in the warm water gradually and knead for 8–10 minutes until you have a soft, smooth, slightly tacky dough. Cover with a damp cloth and rest for 30 minutes.
2. 2 Make the keema filling while the dough rests: Heat 1 tbsp oil in a skillet over medium heat. Add the chopped onion and cook 5–6 minutes until softened and lightly golden. Add the grated ginger and garlic and cook 30 seconds until fragrant.
3. 3 Add the ground meat to the skillet. Break it up with a spatula and cook over medium-high heat for 8–10 minutes, stirring, until the meat is fully browned and any liquid has evaporated. The meat must reach an internal temperature of 71°C / 160°F for ground lamb or 71°C / 160°F for ground beef; use a thermometer to confirm.
4. 4 Stir in garam masala, ground coriander, ground cumin, Kashmiri chili, turmeric and salt. Cook 1 minute until fragrant and toasted. Off heat, stir in the chopped cilantro and lemon juice. Taste and adjust salt. Spread the filling on a plate and let it cool completely to room temperature before stuffing.
5. 5 Divide rested dough into 6 equal balls (about 75 g each). Divide the cooled filling into 6 equal portions. Lightly flour your work surface.
6. 6 Roll or press one dough ball into a disc about 12 cm / 4½ in wide. Place one portion of filling in the center. Bring the edges up around the filling, pinch firmly to seal, then flip seam-side down and gently roll or press out into a disc 15–18 cm / 6–7 in wide, about 5 mm thick. Keep the filling sealed inside; if it leaks, your dough is too thin or the seal is loose. Repeat with remaining balls.
7. 7 Cook the naans one at a time: Heat a heavy cast-iron skillet or tawa over medium-high heat until very hot — a drop of water should sizzle and evaporate instantly. Do not add oil to the pan.
8. 8 Lay a stuffed naan on the dry hot pan. Cook 60–90 seconds on the first side until bubbles form and the underside has dark golden-brown spots. Flip and cook another 60–90 seconds on the second side until puffed and spotted with char. The bread is done when it is blistered, fully puffed in places, and the filling inside is steaming hot; if unsure, check the internal filling reaches 71°C / 160°F.
9. 9 Transfer cooked naan to a clean kitchen towel, brush immediately with ghee or melted butter, and cover loosely to keep soft. Repeat with remaining dough, stacking and keeping covered.
10. 10 Serve hot, traditionally with sliced raw onion, lemon wedges, green chutney (cilantro-mint) and a bowl of yogurt. Keema naan is best eaten the day it is made.