Keema naan is a popular Indian flatbread filled with a spiced mixture of minced meat, typically lamb or beef. This savoury and flavourful bread is a favourite in Indian cuisine, combining the comforting elements of bread and spiced meat filling. Keema naan is often enjoyed on its own or paired with chutney or raita for a satisfying meal or snack. Its delicious taste and unique filling make it a versatile and delightful choice for those looking to explore traditional Indian flavours.
This unique recipe for Keema Naan combines elements from two other recipes - plain naan and keema samosas. To streamline the process and minimize labour, I prefer making the keema filling a day in advance. Allowing the filling to sit in the fridge overnight enhances the flavours, making it even more delicious when used in the naan preparation. This planning ahead not only saves time but also results in a more flavourful and aromatic dish.
Makes 6 to 8 Naan depending on their size
for cooking times refer to each separate recipe
Recipe Difficulty level - Intermediate Cook
Special equipment - hot oven or a hot griddle or a cast iron skillet
The method for making naan bread is a common practice that you will likely encounter in many recipes. By using this standard method as a base, various toppings and fillings can be added to customize the flavour. For the sake of simplicity and efficiency, I will repeat this method in multiple recipes to save time and streamline the cooking process, also giving you the opportunity to experiment for yourself.
The dough is generally quite easy to prepare, but you need to be careful of how much fluid is added, incorporating gradually, preventing the dough from becoming sticky. Once the dough is ready it will need to rise. I usually get a large glass bowl, lightly greased, to stop sticking and covering with a damp cloth. The dough can be stored in the fridge for quite a long while, or just a few hours, if at room temperature.
Keema Naan recipe
Ingredients:
For the dough
450g plain flour
1 tsp / sachet fast action yeast
2 tablespoons yogurt
1 ½ tsp sugar
1 egg, beaten
1 teaspoon of Himalayan or Celtic salt
100ml of lukewarm milk
Butter for basting
How to prepare the naan bread dough
Step 1:
In a large glass bowl put the flour, salt, sugar and yeast and mix well with a fork.
Step 2:
Gently warm the milk to lukewarm, add 1 tablespoon of yogurt to the milk and keep the other one for later.
Step 3:
Beat the egg and keep to one side and then melt the butter or ghee also keeping to one side.
Step 4:
Now gradually add the lukewarm milk along with the beaten egg and yogurt to the flour, mixing until a firm dough has been reached. Turn this onto a lightly floured surface, and gently knead until the dough is soft and springy (this may be easier if you have a food processor or mixer).
Step 5:
Grease a glass bowl with ghee or butter, put the kneaded dough inside, and cover it with a damp cloth or clingfilm to prevent drying. Let the bowl sit in a warm spot, like a warm oven drawer or airing cupboard, for about an hour and a half until the dough doubles in size. This step is crucial for the dough to rise effectively before baking.
Step 6:
When the dough is ready, divide it into 8 ball of equal size then cover and keep to one side, for another 10 to 15 minutes.
How to make the keema filling
This is the same filling I use for Keema samosas
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Ingredients:
2 tablespoons coconut oil
2 medium-sized onions, finely chopped
225g /8oz lean mince, lamb or beef
3 cloves garlic, peeled and crushed
1 inch cube of root ginger, finely grated
Spices needed
½ teaspoon ground turmeric
2 teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon chilli powder
½ teaspoon salt or to taste
125ml / 4fl oz warm water
150g / 6oz frozen garden peas
2 tablespoons desiccated coconut
1 teaspoon garam masala
2 fresh green chillies, finely chopped and seeded if a milder flavour is preferred
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
Heat the oil in a pan over medium heat and add the chopped onions. Stir occasionally to ensure even cooking, and continue cooking until the onions are soft and caramelized to a light golden-brown colour.
Once the onions are lightly browned, add the minced meat, garlic, and ginger to the pan. Stir well to combine all the ingredients and continue cooking until the liquid evaporates and the mixture starts to brown.
Next, add the turmeric, coriander, cumin, chili powder, and salt to the mince mixture in the pan. Stir well to evenly distribute the spices and coat the meat, Continue frying the mixture until the mince is lightly browned,
Now add the water and peas to the pan, then bring the mixture to a boil. Cover the pan and reduce the heat to a simmer, allowing the mince to cook through for 25-30 minutes. If there is any excess liquid remaining after simmering, remove the lid and cook the mince over medium heat until the liquid evaporates completely,
Stir in the desiccated coconut, garam masala, chopped green chilies, and fresh coriander leaves. Remove the pan from the heat and finish off the filling by adding a splash of lemon juice for a touch of brightness. Allow the mixture to cool thoroughly before using it as a delicious and aromatic filling for the keema naan.
Stuffing Naan Bread
To stuff naan bread, you can simply make a mixture of your desired filling such as paneer, vegetables, or meat, and then place it in the center of the rolled-out naan dough before folding the edges over to seal it. Pinch the edges to form a pouch and seal in the filling, then flip it over on to a floured surface. Dust the top with flour and roll it into an 1/8-inch thick oval, watching for sticking and adding more flour if needed. The filling may peek through but don't worry.
Cooking Naan Bread
While typically Naan bread would require a tandoori oven, not everyone has access to one. So, we're here to guide you through making a delicious homemade Naan using your regular home oven, a hot tava, or a cast iron skillet.
How to cook the naan bread in a hot oven
To cook keema naan using a hot oven, preheat your oven to its highest temperature setting (usually around 550°f 260°c ) with a pizza stone or baking sheet inside to get it hot. stuff your naan bread as described above. Place the prepared naan on the hot pizza stone or baking sheet and bake for 10 minutes, or until puffed up and lightly browned. Remove from the oven, brush with melted butter, sprinkle with coriander if you like and serve warm. Enjoy your Keema naan straight from the hot oven!
How to cook the naan bread in a hot griddle or cast iron skillet
To cook naan bread on a hot griddle, preheat the griddle over medium-high heat.
Stuff the keema naan as described above then brush one side with water, and place it water-side down on the hot griddle. Cook for about 2-3 minutes, or until bubbles start to form on the surface. Flip the naan and cook for an additional 1-2 minutes, until the bread puffs up and develops a golden brown color. Remove from the griddle and brush with melted butter and sprinkle with coriander leaves if you wish before serving warm. Enjoy your freshly cooked naan bread right from the griddle!
I recommend using the oven method for stuffed naan to ensure the filling cooks thoroughly, but feel free to attempt the skillet method too. Just be mindful of adjusting the heat and cooking times accordingly. I hope you have a wonderful time experimenting with this recipe and achieve delicious results. Enjoy the process and the flavours you create!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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