Keema Naan Recipe
Learn how to make Keema naan at home with my easy step-by-step guide. You’ll learn to make tasty mince-filled bread with my recipe, even if you are new to cooking!!
They are also known as keeme walay naan. These minced-filled naans (bread) are a famous and complete meal in Pakistan and India. You won’t find an Indian or Pakistani restaurant or street-side cafe that doesn’t serve stuff naans!
Minced Meat Naan is a leavened flatbread stuffed with cooked, spicy ground meat and baked in a traditional clay oven called a Tandoor. It is a modern twist on the age-old butter naan found in all Indian and Pakistani restaurants worldwide.
With my detailed, step-by-step keema naan recipe, you will learn to make soft and chewy keema naan at home using a stovetop.
About Keema Naan
The origin of naan or flatbread goes back many centuries. In most Asian countries, some form of bread is eaten daily.
It is a staple in Asian countries. Pakistan, Afghanistan, India, Bangladesh, Iran, Uzbekistan, Tajikistan, and other countries in the surrounding areas all have some form of the naan in their cuisine.
Today, the naan has transformed from a basic form of bread to experimental creations by chefs and foodies with various fillings and flavours.
Basic naan or bread is made of Flour, yeast, salt, sugar, and water that come together to form a soft dough baked in a tandoor to make the naan.
While Keema naan is a modern twist on the regular naan, it is a naan (bread) stuffed with a delicious and spicy keema filling.
I find cooking on the stovetop very easy and quick. It’s almost the same as cooking paratha or chapaati on a tawa.
Reasons to love this recipe
- It’s an all-in-one dish that doesn’t need anything else. Most people enjoy it alone or with some yoghurt or cooling cucumber raita.
- It’s great for picnics or road trips; even children will love it.
- Keema naan can be dressed up for special occasions or keep it casual for a day when you have errands to run.
- You can use leftover keema to make these stuffed naan (bread)
Ingredients
This recipe has two main components: the dough and the keema filling.
The naan dough is pretty much the same as a pizza or bread dough, with flour, yeast, salt, sugar, and yogurt.
- All-purpose flour (maida): Naan is made using AP flour or maida.
- Yeast (dissolved in warm water): Naan bread is leavened using yeast.
- Salt
- Oil
- Water
- Yoghurt: Yoghurt gives these naans an authentic tangy Tandoor-like taste.
- Egg
- Butter When Roasting
The Keema filling requires the following ingredients:
- Ground or minced beef
- Green chilies
- Onion
- Tomato
- Ginger and garlic paste
- Oil
- Salt to taste
- Red chilli powder
- Turmeric powder
- Coriander powder
For quantities, please check the recipe card below.
Instructions
Making Naan Dough
- Combine the flour, a pinch of salt, dissolved yeast, yoghurt, and oil in a mixing bowl. Mix the ingredients thoroughly.
- Add the beaten egg to the mixture and blend well. Add water while kneading, and include the oil. Cover the dough and let it rest for an hour to rise.
Take a bowl and add 1 cup of all-purpose flour.
one pinch of salt
Add dissolved yeast
1/2 tsp oil
Add half scrambled egg
Ensure that your bowl is dry. Start adding water and keep on mixing. If you feel the mixture is dry, add more water. It should get sticky.
Give it a ball-like shape, and let it rise for an hour.
Hint: Leave the dough to rise in a warm place. This will help it rise quickly.
Making Keema
- Heat oil in a pan and saute the sliced onions for a minute.
- Add sliced green chillies and ginger garlic paste. Continue to fry for another minute.
- Toss in tomato cubes and cook on high heat until they soften. Now add the minced beef and fry until its colour changes.
- Incorporate the spices: salt, red chilli powder, turmeric powder, and coriander powder. Mix and cook on high heat for a few minutes until the spices blend.
- Add half a cup of water and cook until the water evaporates. Remove the pan from heat.
Heat oil in a pan and saute the sliced onions for a minute.
Add sliced green chilies and ginger garlic paste. Continue to fry for another minute.
Toss in tomato cubes and cook on high heat until they soften
Now add the minced beef and fry until its colour changes.
Bhunafying around 1 minute
Incorporate the spices: salt, red chilli powder, turmeric powder, and coriander powder. Mix and cook on high heat for a few minutes until the spices blend.
Add half a cup of water and cook until the water evaporates.
Our Keema is ready for filling
Hint: Don’t be shy with the spices. The more the merrier!
Making the Naan:
- Divide the dough into two equal parts and lightly grease each with oil. Spread and flatten each portion into a round shape.
- Fill the center of the dough with the prepared keema filling and shape it into a ball.
- Gently flatten the dough into a round shape, similar to making parathas.
- The best way to shape a naan is to use your hands. Using a rolling pin is not recommended.
- Heat a frying pan and cook the naans on low heat. Add one tablespoon of butter and cook until they turn golden brown on both sides. Flip and repeat the process.
Grease it with oil and flatten the dough.
Place the keema on the dough
Form a ball again, and flatten again.
Cook on a tawa or large frying pan. Flip it and cook on both sides till golden.
Keema Naan is ready.
Hint: Wait for the keema filling to completely cool until making the naans. Otherwise, they will crumble while cooking.
Substitutions
I make Keema naans using ground beef, but you can substitute the beef with ground chicken or lamb if you like.
You can use wholewheat flour instead of all-purpose flour to make a healthier version. However, the taste will be very different! The naans won’t be as chewy and soft.
You can also substitute the filling to make vegetarian naans.
- Garlic naans: Make a plain naan, and when it’s done cooking, brush the top with garlic butter.
- Potato naans: Instead of the keema filling, make a potato filling using the same ingredients and method, but substitute the keema with peeled and cubed potatoes.
- Cheese naans: Mix mozzarella, cheddar, and cottage cheese with red chili powder, salt, garlic paste, and coriander to stuff the naan.
Variations
You can make my naan recipe in two ways.
Stovetop Method
This is the method I use most often at home and how I have made these keema naans in my recipe. I use this method because it is easy and convenient.
Oven Method
You can use the same recipe and bake the naans in your oven. Ensure your oven is at its highest temperature, and bake the naans for about 15 minutes. They should be a golden brown colour when done.
Equipment
Here is the basic kitchen equipment I used to make these Keema Naan:
- Large mixing bowl to make the dough in.
- Large frying pan to cook the keema filling in.
- Chopping board and knife to cut the veggies for the filling.
Storage
Keema Naan is best served hot, right off the pan. You could make and store it in an air-tight container for a few hours. Reheat the stored naan on a frying pan with butter or ghee.
Freezing these keema naans is not recommended.
Top tips
When cooking the keema naan on the stovetop, avoid pressing down on it because this will make it dense. It will not allow air bubbles to develop in the dough as it cooks.
Brush the keema naan with ghee or butter when it’s done cooking for an authentic taste.
FAQ
Keema means ground meat. Therefore a keema naan is filled with cooked, spicy ground beef. You can also use chicken or lamb mince if you prefer.
You can make naans at home using my easy-to-follow recipe. You can cook it on your stove or bake it in the oven. If you want to make a simple butter naan, omit the meat filling and cook the naan without any filling. Brush with butter when done.
A naan is made using leavened dough. It can be leavened using yeast or a dough starter. However, a paratha is made using unleavened dough with layers of ghee inside the dough. It is made only on the stovetop, not baked in an oven.
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