Keema Naan (Easy & Authentic)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
5
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Calories
743 kcal
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Course
Main Course
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Cuisine
Pakistani
Keema Naan (Easy & Authentic)
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A deliciously soft, golden flatbread stuffed with spiced ground beef and fresh herbs. Baked until fluffy and golden, then brushed with melted butter, it’s the perfect pairing with mint chutney, making it a hearty and fulfilling meal. This easy, foolproof keema naan recipe brings authentic flavor without needing a tandoor (clay oven).
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Ingredients
Naan Dough
- 3 cups all-purpose flour plus extra for dusting
- 1 tablespoon instant yeast
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons PLAIN yogurt room temperature
- ¼ cup cooking oil
- ¼ cup whole milk lukewarm
- 1 egg
- warm water for kneading
Keema Stuffing
- ¼ cup cooking oil
- 1 black cardamom
- 3 whole cloves
- 1½ onions diced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 700 g (1.5 lbs) ground beef veal, lamb or mutton
- 1½ teaspoons salt
- 1 teaspoon crushed red pepper
- ½ teaspoon red chili powder
- 1½ teaspoons cumin seeds crushed
- 1½ teaspoons whole coriander crushed
- 1 teaspoon garam masala
- 1½ tablespoons lemon juice
Stuffing Add-Ons
- 2 tablespoons dried pomegranate seeds (anardana) crushed
- 1 teaspoon whole coriander crushed
- 1 teaspoon cumin seeds
- 3 green chilies chopped
- ¼ cup fresh cilantro chopped
Broiling
- whole milk
- white sesame seeds
- butter unsalted
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Instructions
Make the Naan Dough
- Combine flour, yeast, baking soda, salt, sugar, yogurt, oil, milk, and egg in a large mixing bowl. Gradually add warm water and knead the dough either by hand or using a stand mixer, until it’s soft and smooth.
- Cover the dough with a damp cloth and let it rise in a warm place for 2-4 hours, or until doubled in size.
Prepare the Keema Filling
- Heat the cooking oil in a large pan over medium heat. Add the black cardamom, cloves, diced onions and sauté until they turn a light golden.
- Add the ginger and garlic paste, frying for another 2 minutes until no longer raw.
- Add the ground beef along with ¼ cup of water. Stir in salt, red chili powder, crushed red pepper, crushed cumin, and crushed coriander. Mix well.
- Cover and cook for 15-20 minutes. Once the meat is cooked and the water has reduced, increase the heat to medium-high and cook for a few more minutes until the mixture is dry.
- Remove from heat and stir in the lemon juice and garam masala. Allow the mixture to cool.
- To the cooled keema mixture, add the 'stuffing add-ons': crushed pomegranate seeds, whole cumin seeds, whole coriander, chopped green chilies, and fresh cilantro. Mix until well combined.
Shape the Naan
- Preheat the oven to 240°C (460°F).
- Punch down the dough to release any air. Transfer the dough to a floured work surface and fold it once. Shape the dough into a log and divide it into 5 equal portions.
- Roll each portion into a ball and dust the surface with flour.
- With a rolling pin, roll out each ball into a small circle, about the size of your palm, with a slightly thicker center and thinner edges.
- Place approximately 100g (6-7 tablespoons) of the cooled keema filling in the center of each dough circle. Carefully fold the edges of the dough to seal the filling inside, pinching the dough together and smoothing the seam.
- Flatten the stuffed ball gently with your fingers, then roll it out into a disc, about 21 cm (8.5 inches) in diameter.
Bake the Naan
- Line a baking tray with parchment paper and place the naan on it, ensuring they are spaced out evenly. You can bake 2-3 naans at a time, depending on the size of your tray.
- Brush each naan with lukewarm milk using your fingers or a brush. Make deep indentation marks on the surface using a stick (see stick visual here) or your fingers (see video). Sprinkle with sesame seeds.
- Bake at 240°C (460°F) for 12-14 minutes, or until golden brown and puffed up. Flip when you see the top is golden. Keep in mind oven temperature varies, so keep an eye.
Finish and Serve
- Once the naans are out of the oven, immediately spray some water on top to keep them soft and brush them with melted butter.
- Serve the hot keema naan with green chutney and enjoy!
Notes
- Make sure your stuffing is well-seasoned, as the flavors will mellow once it’s inside the naan.
- After spraying with milk and brushing with butter, wrap the keema naans in foil for 5–10 minutes to keep them soft, especially if not serving immediately.
- Store leftover keema naan in aluminum foil in the fridge for 3–4 days. Ideally, reheat on the stovetop in a flat pan, adding a splash of water to retain moisture.
Nutrition Information
Show Details
Calories
743kcal
(37%)
Carbohydrates
68g
(23%)
Protein
38g
(76%)
Fat
35g
(54%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
19g
Trans Fat
0.1g
Cholesterol
150mg
(50%)
Sodium
1398mg
(58%)
Potassium
695mg
(20%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
321IU
(6%)
Vitamin C
9mg
(10%)
Calcium
94mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Calories | 743kcal | 37% |
| Carbohydrates | 68g | 23% |
| Protein | 38g | 76% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 150mg | 50% |
| Sodium | 1398mg | 58% |
| Potassium | 695mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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