Savor the exquisite flavors of Keema Naan, a delightful twist on the classic Indian flatbread. Enjoy the soft and pillowy texture of naan with a delectable filling of finely ground meat, aromatic spices, and fresh herbs. Bursting with authentic Indian flavors, Keema Naan is an absolute showstopper.
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
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.
Create indentations to prevent excessive puffing while baking. A slight tear from indentations is acceptable and aids in preventing the naan from puffing up.
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.
For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.