Keema Naan is a delightful twist on the classic Indian flatbread. The soft and pillowy naan is stuffed with a delicious filling made with ground meat, aromatic spices, and fresh herbs. Bursting with Indian flavors, this authentic Keema Naan is an absolute must-try for anyone who loves breads.
Keema Naan (Meat Stuffed Naan)
Keema naan is a popular Indian bread stuffed with a flavorful minced meat filling, that was traditionally cooked in a tandoor or clay oven. It's a delicious combination of soft, fluffy bread and spiced ground meat, making it a perfect meal or snack option.
The contrasting textures of the soft naan and the flavorful meat stuffing is so tasty. You just bite into a piece of that naan, and you know what I am talking about.
Let me show you the secret of creating the perfect Keema Naan in the oven or on stovetop. This is an easy recipe that combines the incredible tastes of keema and naan. You can make this even if you're a beginner or have limited experience with Indian cuisine.
I share the step-by-step process of preparing the perfect dough to mastering the art of shaping and filling the naan. Along the way, I'll share my tips and tricks to achieve that light and fluffy texture for your naan, and also how to customize it to suit your personal preferences.
Key Ingredient Notes
- Milk: This makes the dough soft and fluffy.
- Dry yeast: Fast-acting yeast works well for quick and efficient dough rising. If using active yeast, proofing temperature and rising time will be different.
- Sugar: To promote fermentation.
- Bread flour: I use this for its higher protein content, and it results in better gluten development and fluffy naan.
- Yogurt: Use room temperature plain yogurt of medium thickness.
- Ground beef: Choose finely ground meat (15% fat or less). I use ground beef, but lamb or chicken thigh are good options.
- Onion: Grate the onions for even distribution and a smoother texture in the filling.
- Dried pomegranate powder, sumac, or dried lime powder: I choose any one of these to add a slight tangy taste to the filling.
- Red chili powder: Kashmiri chili powder is a bit milder.
- Egg: Brush the beaten egg over the naan before baking for a shiny and golden crust.
- Butter: Brush butter or ghee on top of baked naan for a rich flavor and to keep it moist.
How To Make Keema Naan
Brief overview below. Full recipe with measurements is at the end of the post.
- Naan Dough: Combine warm water and milk in a stand mixer bowl with a dough attachment. Sprinkle yeast and sugar on top, then let it rest until the yeast foams up. Stir about half the flour and let it rest.
- With the mixer running, add yogurt, salt, and olive oil. Gradually add remaining flour until the dough is soft and slightly sticky. Knead for 6 to 8 minutes until the dough is smooth and elastic. Let it rise until double in size.
- Ground Meat Stuffing: Combine ground meat, grated onion, ginger paste, garlic paste, cilantro, mint, green chilies, spices, and seasoning in a mixing bowl.
- Shaping the Naan: Divide the dough into 4 pieces, shape into balls, and let them rest. Pat one ball into a round disc. Spread a quarter of the stuffing in the center, bring the edges together, pinch to seal, and roll gently.
- Stretch the outer edge to form a ½-inch lip and create indentations or holes with the back of a wooden spoon. Brush with beaten egg and top with sesame seeds.
- Bake the Naan: Bake in a preheated oven until golden brown. Brush with melted butter and sprinkle with cilantro.
- Complete: Repeat the process for the remaining dough and stuffing. Serve hot with mint chutney.
- Optional Stove Top Method: Preheat a cast iron skillet, cook the naan on both sides until brown blisters appear. If not golden on top, then broil in oven for couple minutes.
My Top Tips
Properly knead dough: Achieve a soft, smooth, and elastic dough by kneading until it passes the window pane test (picture above), stretching without tearing.
Raw vs. Cooked Meat Filling: While raw meat filling is traditional and easier, use dough that is not too sticky and slightly firmer to avoid undercooked naan. Drain excess moisture from raw meat before filling. Cooked filling offers better moisture control. Evaporate excess juices for a drier texture. Also, cooked filling allows fat drainage for a healthier option. Raw meat works better for the oven method and cooked filling is better for the stovetop method.
Create indentations: Make deep indentations in the rolled-out naan to prevent excessive puffing while baking. A slight tear from indentations is acceptable and aids in preventing the naan from puffing up.
Bake at high temperature: Preheat your oven to the highest setting (550°F in my oven) for optimal results. Just like pizza, high-temperature baking produces the best flatbreads.
Place a baking stone, cast iron pan, or an inverted baking sheet in the middle of the oven when preheating and then bake naan on that for superior results.
How To Serve
- Chutney or Raita: Keema naan would be great with a cool and tangy mint chutney. You could also try cucumber raita (I have three variations).
- Dips and Sauces: Serve it with tamarind sauces or yogurt dips.
- Roasted Vegetables: Try my easy aloo gobi.
- Other Sides: Add a fresh salad such as pickled cucumber salad.
- Make Pizza: Use keema naan as a pizza base and top it with your favorite toppings and bake until the cheese is melted.
More Flatbread Recipes
- Musakhan (Sumac Chicken Flatbread)
- Egg Paratha (Omelette Stuffed Flatbread)
- Sheermal Recipe (A Subtly Sweet Flatbread)
- Spring Onion Paratha (Stuffed With Cheese)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Keema Naan Recipe
Ingredients
Dough
- ½ cup warm water 120°-130°F
- ½ cup warm milk 120°-130°F
- 2 teaspoons dry yeast fast acting, 1 package
- 1 tablespoon sugar
- 3½ to 4 cups bread flour
- ½ cup plain yogurt room temperature
- 1½ teaspoons salt
- 2 tablespoons olive oil plus more
Ground Meat Stuffing
- 2 lbs ground beef lamb, or chicken, finely ground
- 1 medium onion grated
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- ½ cup chopped cilantro
- ¼ cup chopped mint
- 2 green chilies finely chopped, seeds removed for less heat
- 2 teaspoons ground dried pomegranate seeds sumac or dried lime powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon red chili powder
- 1½-2 teaspoons salt adjust to taste
- ½ teaspoon black pepper
Topping before baking
- 1 beaten egg
- 1 tablespoon sesame seeds
Topping after baking
- 2 tablespoons butter or ghee
- chopped cilantro
Instructions
Naan Dough
- In a stand mixer bowl with a dough attachment, combine warm water and milk. Sprinkle yeast and sugar on top and let it rest for 5 minutes until yeast foams up.
- Add 2 cups of flour and stir into a sticky mass. Let it rest for 15 minutes.
- With the mixer running at low speed, add yogurt, salt, and olive oil. Gradually add remaining flour, 1 tablespoon at a time, until the dough is soft and slightly sticky.
- Knead the dough for 6 to 8 minutes at medium-high speed. The dough should pull away from the sides and hold onto the hook. Use flour as minimally as possible.
- Properly kneaded dough should be soft, smooth, shiny, and elastic. It should stretch without tearing. Check the window pane test.
- Place the dough ball in an oiled bowl, cover, and let it rise in a warm place until it doubles in bulk, for about 1 hour (2 hours for active dry yeast).
Ground Meat Stuffing (see notes below for cooked filling)
- While the dough is resting, prepare the stuffing. In a medium mixing bowl, combine the ground meat, grated onion, ginger paste, garlic paste, cilantro, mint, chopped green chilies, dried pomegranate powder (or alternative), ground coriander, ground cumin, red chili powder, garam masala, salt and black pepper. Mix until well combined and set aside.
Shaping Naan
- Preheat oven to the highest setting (550°F in my oven).
- On a lightly oiled surface, deflate the dough and divide it into 4 equal pieces. Roll each piece into a smooth round ball, pulling the seams and tucking them underneath. Cover the dough balls with a kitchen towel or plastic wrap and allow them to rest for 20 minutes.
- Pat one dough ball with your fingertips to shape it into a 4-inch round disc. Spread a quarter of the ground meat stuffing in a thick layer in the center (like a burger), leaving some space around the edges.
- Bring the ends of the dough circle to the center and pinch them together to seal, forming a stuffed dough ball. Roll out the stuffed dough ball gently to avoid tearing, maintaining an even thickness.
- Stretch and thicken the outer edge of the dough using your fingertips. Increase pressure slightly as you approach a ½-inch width, forming a distinct lip, like a pizza.
- With the back of a wooden spoon press deep indentations at the inner border of the raised lip and all over in the center of the naan. This will help prevent the naan from puffing up while baking.
- Brush the top with beaten egg and sprinkle sesame seeds.
Baking Naan
- Transfer the naan carefully to a parchment paper-lined baking sheet. Bake in the middle rack of the preheated oven until golden brown on top, about 10 to 14 minutes.Tip: Use a pizza peel or flat plate to transfer.
- Remove the naan from the oven and brush melted butter or on top. Sprinkle with chopped cilantro. Repeat the process for the remaining dough balls and stuffing to make a total of 4 naans. Serve the keema naan hot with mint chutney.
Stove Top Method (Optional):
- Preheat a cast iron skillet on medium-high heat for 5 minutes until it feels hot.
- Place the naan on the hot skillet and cook for 2 to 3 minutes, until you notice a few puffed-up spots and the bottom turns light brown. Flip the naan and cook the other side for 2 to 3 minutes until brown blisters appear. If needed, flip the naan to finish cooking.
Notes
- Dry Yeast: Use thermometer and check temperature recommendations on package. 110°F for active dry yeast and 125°F for rapid rise yeast.
- Best Naan: Baked at highest possible temperature and in shortest possible time.
- Dough by Hand: Stir all ingredients using a strong wooden spoon. Then simply knead for 8 to 10 minutes.
- Cooked meat filling: Saute onions, add meat, spices and herbs and cook it until the meat is well done, stirring to evaporate all the juices, about 15 to 20 minutes. Cool and drain any juices. Use this as the stuffing.
- Raw vs. Cooked Meat Filling: Raw meat filling is traditional and easier, but ensure the dough is firmer to avoid undercooked naan. Drain excess moisture from the raw meat. Cooked filling provides better moisture control and allows for fat drainage, resulting in a healthier option. Oven method is suitable for raw meat filling, while stovetop method is better for cooked filling.
- Meal Prep: Once the dough has doubled in size, punch it down, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature before using it. Cook the meat stuffing in advance. Allow it to cool completely and store in fridge for up to 2 days.
- Storage: Do not store this naan at room temperature as it has a meat filling. Wrap the naan in parchment paper or aluminum foil, then place in an airtight container or resealable bag. Store in the fridge for 2 to 3 days or in freezer for up to a couple of months.
- Reheating: Thaw in the fridge and reheat in oven, skillet or toaster oven. If the naan feels dry, lightly spray it with water before reheating and brush with oil to restore moisture.
- Variations and recipe FAQs below.
Nutrition
Recipe FAQs
Absolutely! You can divide the dough into smaller portions and make mini-sized keema naans. Adjust the cooking time accordingly, as they will cook faster than regular-sized naans.
No, you cannot use store bought naans for this recipe as we need to stuff the filling inside. However, you can use store bought pizza dough or bread roll dough. Pizza dough will give you a firmer naan and bread roll dough will give a more softer naan.
Variations
These flatbreads are soy-free and nut-free. Below are just a few suggestions but I have not tried some of them.
- Dairy-free: Try to use a non-dairy yogurt alternative, such as coconut milk yogurt or almond milk yogurt.
- Egg-free: Omit the egg wash or use a suitable commercial egg replacer.
- Gluten-free: Use a gluten-free flour blend suitable for your dietary needs.
- Vegan: Replace the ground meat with plant-based alternatives like strained tofu, tempeh or lentils, and use non-dairy yogurt.
- Vegetarian Option: For a vegetarian twist, substitute the ground meat with crumbled paneer (Indian cottage cheese). Adjust the spices and seasonings.
- With Cheese: Add a layer of shredded cheese, such as mozzarella or cheddar, on top of the meat stuffing before sealing the dough. You can also sprinkle some grated Parmesan or feta cheese on top after baking.
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