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Keema Naan (Easy + Foolproof!) Recipe

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4.2 from 4 reviews

Keema Naan is a delicious Indian stuffed flatbread filled with spiced ground beef (keema) and baked to perfection under a broiler. This easy and foolproof recipe includes a tender, slightly sticky dough enriched with yogurt and oil, coupled with a flavorful, well-seasoned keema filling. The naan can be rolled and shaped in two popular methods for varied textures – either layered or stuffed in the center. Finished with a buttery brush and garnished with sesame, nigella seeds, and fresh cilantro, these naans are perfect served warm with mint raita or your favorite chutney.

Ingredients

For the Dough

  • 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)

For the Keema (Stuffing)

  • 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)

For Assembling and Baking

  • 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)

Instructions

  1. Prepare the Dough: Whisk together the flour, salt, sugar, and instant yeast in a large bowl or stand mixer bowl. In a separate bowl, whisk the hot water, oil, and yogurt. Pour the wet mixture into the dry ingredients and mix with a dough hook on medium-low for 2-3 minutes until forming a sticky ball. Alternatively, mix with a spatula then knead by hand for 2 minutes until sticky dough forms. Lightly oil the dough’s surface, cover with a kitchen towel.
  2. Proof the Dough: Place the covered dough in a warm oven at 170°F (77°C) for 2-3 hours until it doubles in size. Alternatively, ferment overnight in the fridge for ~18 hours to develop more flavor.
  3. Prepare the Keema Filling: Combine ground beef, chopped onion, serrano peppers, coriander seeds, red chili flakes, cumin seeds, cumin powder, garam masala, red chili powder, salt, and chopped cilantro in a bowl or stand mixer with paddle attachment. Knead on medium speed for 2 minutes or by hand for 3-4 minutes until the mixture becomes sticky and homogeneous. Test a small portion by cooking in a hot pan and adjust seasoning as needed. Cover and set aside.
  4. Preheat Oven and Prepare Baking Sheet: Preheat the oven to broil or highest setting (~550°F/288°C). Position the rack in the middle of the oven to allow space from the heat source, preventing overcooking. Line a baking sheet with aluminum foil and generously grease with oil or cooking spray.
  5. Divide and Shape the Dough: On a floured surface, divide the risen dough into 4 portions (~190g each) and shape into balls. Keep covered while working with each ball.
  6. Method 1 – Lacha Style (Layered and Textured): Roll a dough ball into an 8-inch circle, spread a quarter of the keema (~170g) evenly over the surface leaving 1 inch from edges. Press the meat flat, then make a slit from the center to edge and roll the dough into an ice cream cone shape, sealing seams tightly to encase the filling. Gently press the sealed dough ball.
  7. Method 2 – Keema in Middle (Puffy and Easier): Roll a dough ball into 6-inch diameter. Place a quarter of the keema in the center leaving 1.5 inches edge. Gather edges and seal tightly. Flip seam side down and flatten gently with hands to about 5 inches, then roll gently out to 9-10 inches diameter and about 1/4 inch thick.
  8. Prepare Naan for Baking: Transfer shaped naan to prepared baking sheet. Use fingers to create a raised edge lip around perimeter and make visible dimples on surface. Brush generously with whole milk. Sprinkle sesame seeds evenly and optionally nigella seeds.
  9. Bake/Broil: Broil naan for about 7 ½ minutes, rotating pan halfway to ensure even cooking, until tops show golden brown spots with slight charring. Flip naans over with a spatula and broil for an additional 5 minutes until bottom is browned and slightly blackened.
  10. Finish and Rest: Remove from oven and immediately brush both sides with melted unsalted butter. Sprinkle with finely chopped cilantro. Cover loosely with foil and rest for 2-3 minutes to allow naan to soften before serving warm with mint raita or chutney.

Notes

  • Full-fat ground beef (80% lean) works best for juicy and flavorful filling.
  • Using Greek yogurt in the dough results in a firmer dough; plain yogurt will make it wetter.
  • Adjust salt carefully if using pre-mixed garam masala as it can contain salt.
  • Two shaping methods are included—choose one based on your preferred texture and appearance.
  • Keep naan during baking at a middle oven rack for even cooking without burning.
  • The timing for broiling may vary depending on your oven’s broil intensity—monitor closely to avoid burning.
  • Allowing dough to ferment overnight in the fridge deepens flavor and improves texture.
  • Use a pastry brush generously with milk and butter for classic naan softness and shine.

Find it online: https://marthatasty.com/keema-naan-easy-foolproof-recipe/