Keema Naan Recipe
Serves 16
25 mins prep
10 mins cook
120 mins Resting Time
35 mins total
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.
Dough
Ground Meat Stuffing
Topping before baking
Topping after baking
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 [timer minutes=5]5 minutes[/timer] until yeast foams up.
Add 2 cups of flour and stir into a sticky mass. Let it rest for [timer minutes=15]15 minutes[/timer].
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 [timer minutes=6]6 to 8 minutes[/timer] 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 [timer minutes=60]1 hour[/timer] (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 [timer minutes=20]20 minutes[/timer].
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 [timer minutes=10]10 to 14 minutes[/timer].
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 [timer minutes=5]5 minutes[/timer] until it feels hot.
Place the naan on the hot skillet and cook for [timer minutes=2]2 to 3 minutes[/timer], until you notice a few puffed-up spots and the bottom turns light brown. Flip the naan and cook the other side for [timer minutes=2]2 to 3 minutes[/timer] until brown blisters appear. If needed, flip the naan to finish cooking.