Name: Keema Naan (Easy + Foolproof!) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 55 min
Cuisine: Indian
Ingredients: 3 1/2 cups all-purpose flour; 1 1/4 tsp kosher salt; 1 1/2 tsp sugar (preferably pure cane sugar); 1 tsp instant yeast; Scant 1 cup or ~3/4 cup + 2.5 tbsp hot water (about 185°F/85°C); 2 tbsp neutral oil (such as grapeseed oil, plus more for drizzling); 1/3 cup plain, whole milk Greek yogurt (or plain yogurt); 1 lb ground beef (preferably 80% lean, full-fat); 1 medium yellow onion (finely chopped or minced); 2 Serrano peppers or Indian finger chilies (finely chopped); 1 tbsp roughly ground coriander seeds; 1 1/2 tsp red chili flakes; 1 tsp cumin seeds; 3/4 tsp cumin powder; 3/4 tsp garam masala; 1/2 tsp red chili powder; 2 1/2 tsp kosher salt (adjust if using store-bought garam masala); 1/3 cup cilantro (leaves and tender stems, finely chopped); Whole milk (for brushing before cooking); Sesame seeds (natural or toasted); Nigella seeds (kalonji) (optional); Melted unsalted butter (for brushing on top); Finely chopped cilantro (for sprinkling)

Jump to Recipe· 4.2 from 4 reviews

If you’re craving a bursting flavor adventure wrapped in pillowy bread, then this Keema Naan (Easy + Foolproof!) Recipe is exactly what you need! Imagine succulent spiced ground beef nestled inside soft, warm naan that’s baked to golden perfection. This recipe masterfully blends classic Indian spices with a simple, homemade dough that rises to tender, fluffy heights. Whether you’re looking to impress at a dinner party or treat yourself to something truly comforting, Keema Naan delivers all the savory goodness with a straightforward process even novice cooks can love.

Ingredients You’ll Need

A close-up view of a single layer of pale beige dough pressed into a round white bowl. The dough has an uneven surface with some folds and small cracks, showing a soft and slightly rough texture. The bowl sits on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Getting the perfect balance of flavors starts with a handful of key ingredients that are simple but incredibly effective. Each one plays a crucial role, from the dough’s soft texture to the keema’s spicy richness.

All-purpose flour: The foundation for our dough, giving the naan its soft and chewy texture.
Kosher salt: Enhances every flavor, making sure nothing tastes flat or dull.
Pure cane sugar: Just a touch to awaken the yeast and subtly balance the spices.
Instant yeast: The magic behind our dough’s rise, creating lightness and airiness.
Hot water (~185°F / 85°C): Activates the yeast perfectly, crucial for that fluffy texture.
Neutral oil (like grapeseed): Keeps the dough tender without overpowering the flavors.
Plain whole milk Greek yogurt: Adds tang and moisture, yielding a soft, rich dough.
Ground beef (keema): The star protein, ideally 80% lean for the best juicy results.
Yellow onion: Finely minced to blend seamlessly with the spiced meat.
Serrano peppers or Indian finger chilies: Brings the authentic heat that awakens the taste buds.
Ground coriander seeds: Provides a warm, aromatic earthiness to the keema.
Red chili flakes and powder: Adds depth and kick to the filling.
Cumin seeds and powder: Evokes that unmistakable Indian flavor profile.
Garam masala: The ultimate spice blend that rounds out the spices beautifully.
Kosher salt (for keema): Ensures the spiced meat is perfectly seasoned.
Cilantro: For fresh, bright notes within the filling and as garnish.
Whole milk (for brushing): Helps the naan brown beautifully during baking.
Sesame seeds: Adds crunch and nutty flavor on top of the naan.
Nigella seeds (optional): Lends a slightly oniony, unique taste for extra complexity.
Melted unsalted butter: Makes the naan irresistibly rich and golden after baking.

How to Make Keema Naan (Easy + Foolproof!) Recipe

Step 1: Prepare the Dough

Start by whisking together the flour, salt, sugar, and instant yeast to create a base dry mix. In a separate bowl, combine your hot water, oil, and creamy Greek yogurt—this warm, tangy mixture will activate the yeast beautifully. Slowly mix the wet into the dry, either using a stand mixer or by hand, until a sticky dough forms. Coat it lightly with oil, cover, and place in a warm spot to rise. This resting time, about 2 to 3 hours or even overnight in the fridge, lets your dough become soft and full of air bubbles—a crucial step for that light naan texture.

Step 2: Prepare the Keema

While the dough is proofing, mix together your ground beef with finely minced onions, chopped chilies, and the aromatic blend of coriander, cumin, chili, and garam masala. Knead the mixture by hand or with a paddle attachment until it forms a homogeneous blend with a slightly stringy texture. It’s a delightful tactile moment that hints at the flavors to come. Cooking a small test portion allows you to adjust seasoning, as the filling inside the naan will mellow a bit in the baking process.

Step 3: Preheat Oven and Prepare Baking Sheet

Set your oven to broil or the highest temperature available (around 550°F/288°C) and position a rack in the middle to prevent burning. Lay an aluminum foil-lined baking sheet and brush it generously with oil or cooking spray to keep your naans from sticking and to help achieve that gorgeous crust.

Step 4: Shape the Naan

Divide the risen dough into four portions. You can either roll out each dough ball flat and spread the keema on top before folding into a layered “lacha” style, or you can place the filling in the center and seal it inside for a puffier, more straightforward shape. Both methods build a delightful balance of bread and filling, and rolling it out thinly ensures it will cook evenly and develop that signature naan chewiness. Don’t forget to create characteristic dimples and brush the surface with milk before adding sesame and nigella seeds.

Step 5: Bake the Naan

Broil the naans on your prepared baking sheet, about 7 and a half minutes, then flip and broil for an additional 5 minutes until both sides have golden brown spots with occasional charred edges. This brings out the smoky, slightly crisp texture that makes naan irresistible. Once out of the oven, brush with melted butter and sprinkle fresh cilantro for the final flourish.

How to Serve Keema Naan (Easy + Foolproof!) Recipe

The image shows four pieces of flatbread with a golden brown top layer, sprinkled with white sesame seeds and small green herb bits. The flatbread has a soft, slightly chewy texture with some darker toasted spots scattered across the surface. The pieces are laid out on crinkled white paper, placed on a white marbled surface. To the top left, there is a white bowl holding a light green creamy sauce with bubbles on the surface and a spoon inside. The overall look is warm, inviting, and fresh. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped cilantro scattered over hot lacha keema naan adds a burst of color and herbaceous brightness, perfectly offsetting the rich meat. A drizzle of melted butter makes it glossy and indulgent, sealing in flavor and softness. For an extra zing, a side of cooling mint raita complements the spices brilliantly.

Side Dishes

Keema Naan is a hearty dish on its own, but pairing it with a simple cucumber salad, tangy pickles, or a bowl of creamy dal elevates the meal. The naan acts as the perfect vehicle to scoop up saucy sides, creating a satisfying and balanced plate full of textural contrasts and bold Indian flavors.

Creative Ways to Present

Looking to wow your guests? Serve each naan sliced like a pizza, allowing everyone to grab a stuffed portion easily. Stack them in a colorful basket lined with cloth for a rustic touch. Or wrap individual naans in parchment paper and tie with rustic twine for a charming picnic or party snack. No matter the presentation, Keema Naan (Easy + Foolproof!) Recipe never fails to impress.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh-made naans, store any leftovers wrapped tightly in foil or placed in an airtight container at room temperature for up to a day. This keeps the naan soft and prevents the keema from drying out.

Freezing

If you want to save naans for later, freezing is your friend! Once completely cooled, wrap each naan individually in plastic wrap and place them in a freezer bag. They keep well for up to a month, allowing you to satisfy your cravings anytime with minimal effort.

Reheating

To revive frozen or leftover naans, reheat them in a warm oven or toaster oven wrapped in foil for about 10 minutes, brushing with a little melted butter post-warmup to refresh their buttery, tender character. Avoid microwaving for the best texture.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! If using active dry yeast, just dissolve it in the warm water first and let it bloom for about 10 minutes before adding it to the flour mixture. This ensures your dough rises beautifully just like with instant yeast.

Is it possible to make this recipe vegetarian?

Yes, you can swap the ground beef for spiced mashed potatoes, cooked lentils, or crumbled paneer with similar spices to create a tasty vegetarian filling that still complements the naan wonderfully.

What is the best flour to use for naan?

All-purpose flour is perfect here because it strikes a nice balance between gluten development for chewiness and softness. You could experiment with bread flour for a slightly chewier naan, but all-purpose is hands-down the easiest and most reliable choice.

How spicy is this recipe?

The heat level is moderate and adjustable—you can add more or fewer chilies and chili powders depending on your preference. The mix of spices builds warmth without overwhelming, making it accessible yet exciting for most palates.

Can I cook these naans on a stovetop?

While baking in a hot oven yields the best char and texture, you can cook naans on a heavy skillet or tawa over medium-high heat. Cook each side until brown spots appear and the filling is cooked through, but expect a slightly different, less smoky flavor.

Final Thoughts

This Keema Naan (Easy + Foolproof!) Recipe is truly a celebration wrapped in bread—rich, comforting, and bursting with flavors that dance together perfectly. Once you try making it at home, you’ll realize that this is a dish worth keeping in your regular rotation. So grab your apron, gather the ingredients, and delight in crafting this delicious Indian classic that’s sure to become a beloved favorite for yourself and everyone you share it with.