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    Keema Naan Bread

    February 11, 2022 by Ayla Clulee 3 Comments

    Jump to Recipe Print Recipe

    Homemade Keema Naan Bread is the perfect combination of deliciously spiced minced lamb (lamb keema) and a soft&fluffy naan dough. They are a great accompaniment to Indian curries, as well as dips and soups. You can serve them for dinner and the leftovers are great for packed lunches or picnics.

    keema naan bread
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • Step-by-Step Instructions
    • Related Recipes
    • Top Tip From the Chef
    • Keema Naan

    Naan bread is typically cooked in tandoori ovens but same as my Tawa Naan with Garlic, it can be easily cooked on a good quality cast iron skillet or frying pan.

    Although some recipes recall cooking naan bread in a hot oven, I personally prefer cooking them in a hot pan. They puff up and char better on a Tawa - hot pan, also it is quicker and more efficient.

    stuffed Indian flatbread

    This meat stuffed flatbread tastes its best when they are warm out of the pan. You can keep the leftovers for a couple of days in the fridge or for up to 3 months in the freezer. Reheat them in the oven before eating. It is made with raw keema filling which makes it quicker and simpler as well as much less washing up!

    Why This Recipe Works?

    • It is made with raw keema filling which makes it quicker and simpler as well as much less washing up!
    • This stuffed naan bread is better than the ones from your favourite Indian restaurant, they are pillowy soft outside and super juicy inside.
    • They freeze beautifully! You can keep the leftovers in the freezer for up to 3 months.
    • Making your own naan bread is much easier than you think when you follow step-by-step pictures and instructions.

    Ingredients and Substitutes

    Keema Filling Ingredients

    Ingredients for keema naan bread
    • Minced Lamb - The main ingredient for keema filling is the minced lamb (ground lamb), and its fat content is as important as the quality of the meat. Ideally, it should have %20 fat for soft and juicy filled naan bread. Alternatively, you can use chicken or mutton mince.
    • Onion - It adds extra flavour and moisture to the filling. You can either grate or finely chop it. Substitute it with two banana shallots if you don't have onions.
    • Garlic Ginger Paste - This is a great ingredient for Asian inspired recipes. It adds an incredible spicy flavour and amazing colour to the filling. You can use finely chopped or grated ginger and garlic instead.
    • Green chilli - You can skip it if you don't like spicy. You can substitute it with red chillies.
    • Spices - I use my favourite spices such as garam masala, turmeric and cumin but you can use any Indian spices you like to customise it.

    Naan Dough Ingredients

    Ingredients for homemade tawa naan
    • Flour - The best type of flour for naan bread is plain white flour or all-purpose flour. Substituting it with other types of flour (such as whole wheat flour) will make the naan breads less soft and denser. you can also use strong white flour/bread flour if that's what you have in hand.
    • Yeast - I use fast action dry yeast for this recipe. The recipe also works with standard active/dry yeast or fresh yeast. Although you don't normally need to dissolve the fast action yeast in warm water and then leave it to become foamy, the naan becomes fluffier if dissolved in warm water first. 
    • Ghee or Butter – Ghee is clarified butter with milk solids and water removed, leaving behind pure butterfat. It has a more intense butter flavour than normal butter and it doesn’t burn even on high heat. You can either make your ghee or use normal butter.
    • Plain Yogurt: Yogurt is a great way to add a tangy & rich flavour while adding some softness to the dough.
    • Salt:  Adding salt adds a salty texture to the naan bread.
    • Baking Powder - It gives the naan some extra rise and softness.

    Step-by-Step Instructions

    You might find daunting the idea of making your own naan bread at home. The good thing is that this bread is straightforward to make when you follow a few simple steps:

    Prepare the Naan Dough

    Pour the warm water into a large bowl. Whisk in the yeast and half of the flour. Mix all together, cover the bowl and then leave in a warm place for 30 minutes.

    mix the yeast and water in a bowl
    Mix the yeast, half of the flour, and water
    let the mixture rest for 30 minutes
    Leave it for 30 minutes

    Stir in the yoghurt and add the rest of the flour, salt, and baking powder. Mix with your hands to form a soft and sticky dough. Spoon 2 teaspoon of the ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, cover the bowl with cling film or a clean damp kitchen cloth and leave it to rise for another 15 minutes.

    add the rest of the flour, salt and form a dough
    Add the rest of the flour
    rub some ghee on the dough and let it rise
    Rub 2 teaspoons of ghee

    Pour another 1 teaspoon ghee or melted butter onto the dough and rub lightly all over. Turn the dough out onto a work surface and then knead the dough for 30 seconds. Return it to the bowl, cover, and leave for 15 minutes to rise in a warm place. By this time, the dough becomes much smoother.

    after 15 minutes, rub with some more ghee
    Pour another 1 teaspoon of ghee
    last case of the rising, the dough is ready
    Leave for 15 minutes

    Prepare the mince filling

    Place all the filling ingredients in a bowl and then nicely mix with a spoon until combined.

    mix well until combined
    Place all ingredients in a bowl
    Mix to combine

    Cook the keema naan

    Knead the dough lightly on the oiled surface for a minute and divide it into 4 equal pieces, roll them into balls, lightly dust with flour, and leave covered for 5 minutes before shaping. Divide the filling into 4 as well and heat a large heavy-based non-stick pan or a large skillet on medium to high heat.

    dive the dough in 4 pieces
    Divide the dough into 4
    divide the filling into 4
    And the same with the filling

    Take one of the dough balls and roll it out to a size of a small plate using a rolling pin. While working on one dough ball, keep the remaining balls covered. Place one part of the mince filling in the centre and pull the edges up, seal and shape into a ball again.

    place the filling into the middle
    Place 1 part of the filling in the center
    and seal the sides to form a ball
    Pull the edges up, seal and shape into a ball again

    Lightly flour the ball and turn it into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin. When the pan is really hot, place the naan and cook until golden brown then flip it using a tong.

    roll it out into an oval shape
    Shape your naan
    cook in a hot pan until golden brown
    Cook on a hot pan until brown

    Place it on a plate and brush with some ghee or butter. Keep it wrapped in a clean cloth while you roll out and cook the remaining naan bread.

    brush freshly cooke naan with ghee or butter

    Related Recipes

    For more Asian inspired recipes why not try:

    • Tawa Naan with Garlic
    • Salt and Pepper Chicken
    • Chilli Jam
    • Spicy Egg Fried Rice
    • Spicy Chicken Wings
    • Chicken Stir Fry Noodles
    • Dal Palak (Spinach Dal)
    • Mushroom Rice (Mushroom Pilau)
    • Hot and Sour Chicken Soup
    Can you freeze meat naan?

    Yes, this stuffed flatbread freezes beautifully! Let the leftovers cool down and then wrap them with a cling film before putting them in the freezer. They will keep fresh for up to 3 months in the freezer.

    How to serve keema naan?

    You can serve meat naan with Cacik (Turkish Yoghurt with Cucumbers) or refreshing onion salad on the side. Other ways to serve this stuffed bread are alongside a curry dish or soup such as Turkish Lentil Soup (Mercimek Corbasi), Red Pepper and Tomato Soup, Thermomix Pumpkin Soup and Ezogelin Corba.

    What kind of food is naan?

    Naan is a leavened flatbread usually cooked in a tandoor or on Tawa, made with all-purpose flour, wheat flour, or a combination of both. Although this stuffed bread is usually related to India, it is quite popular in the Western&Central Asia cuisines and the Caribbean too.

    Top Tip From the Chef

    You can read all the useful tips about how to make the perfect naan dough on my post about Tawa Naan With Garlic. On top of that, when making Keema Naan, it is very important to roll out the dough carefully to avoid having the keema rip through the dough.

    I hope you enjoy the process of making this buttery Keema Naan Bread as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun!

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    keema stuffed flatbread

    Keema Naan

    Homemade Keema Naan Bread is the perfect combination of deliciously spiced minced lamb (lamb keema) and a soft&fluffy naan dough. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Rising time 1 hr 5 mins
    Total Time 1 hr 50 mins
    Course Breakfast, Main Course, Side Dish, Snack
    Cuisine Asian, Indian
    Servings 4 Naan breads
    Calories 417 kcal

    Equipment

    • 1 Kitchen Digital Scale
    • 1 6-Piece Plastic Measuring Cups
    • 1 Measuring Spoons
    • 1 sharp knife
    • 1 Cuisinart Nonstick 12-Inch Skillet
    • 1 Flour Sifter
    • 1 Wood Rolling Pin

    Ingredients
     
     

    For the Dough

    • 150 ml water (lukewarm)
    • 5 g fresh yeast (or 3 g fast action dried yeast)
    • 250 g plain white flour / all purpose flour
    • 50 g plain yogurt
    • ½ teaspoon salt
    • ¾ teaspoon baking powder
    • 3 teaspoon ghee or melted butter (2 teaspoon and 1 teaspoon separately) (plus extra for kneading)

    For the Meat Filling

    • 150 g mince lamb
    • 1 tablespoon olive oil
    • 1 small onion (finely diced)
    • 1 teaspoon garlic and ginger paste
    • 1 chopped green chili (use half if you don't like spicy)
    • ¼ teaspoon cumin powder
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon garam masala
    • ½ tablespoon tomato paste
    • ⅓ teaspoon salt
    • 2 tablespoon chopped coriander (+ extra for garnish)

    Instructions
     

    Preparing the Filling

    • Put a pan on medium heat and add the mince. Saute until brown.
    • Add olive oil and onions, saute until soft and lightly browned then add the garlic ginger paste with green chilli. Cook for few more minutes.
    • Add the spices and cook for 30 seconds before adding the tomato paste.
    • Cook until the mixture is dry then add the salt and the coriander. Give it a good stir and remove from the heat.
    • Let it totally cool down before using.

    Preparing the Dough

    • Pour the warm water into a large bowl.
    • Whisk in the yeast and half of the flour, mix, cover the bowl and leave in a warm place for 30 minutes.
    • Stir in the yoghurt and add the rest of the flour, salt and baking powder. mix with your hands to form a soft and sticky dough.
    • Spoon 2 teaspoon of the ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, cover the bowl with cling film or a clean damp kitchen cloth. and leave it to rise for another 15 minutes.
    • Pour another 1 teaspoon ghee or melted butter onto the dough and rub lightly all over. Turn the dough out onto a lightly oiled work surface and knead the dough for 30 seconds. Return it to the bowl, cover and leave for 15 minutes to rise in a warm place.
    • By this time, the dough becomes much smoother. Knead lightly on the oiled surface for a minute and divide the dough into 4 equal pieces, roll them into balls, lightly dust with flour and leave covered for 5 minutes before shaping.

    Cooking the Naan Breads

    • Heat a large heavy-based non-stick pan or a large skillet on medium to high heat.
    • Take one of the dough balls and roll it out into a size of a small plate using a rolling pin. While working on 1 dough ball, keep the remaining balls covered. Place about 2 -3 tablespoon of the mince filling in the centre and pull the edges up, seal and shape into a ball again.
    • Lightly flour the ball and turn it into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin.
    • When the pan is really hot, place the naan and cook until golden brown then flip it using a tong.
    • Put on a plate and sprinkle some chopped coriander.
    • Keep them wrapped in a clean cloth while you roll out and cook the remaining naan bread.

    Nutrition

    Calories: 417kcalCarbohydrates: 49gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 39mgSodium: 612mgPotassium: 231mgFiber: 2gSugar: 2gVitamin A: 47IUVitamin C: 2mgCalcium: 85mgIron: 2mg
    Keyword Comfort Food, Dinner Ideas, Meat
    Tried this recipe?Let us know how it was!

    FOOD SAFETY

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Fatima

      February 13, 2022 at 6:30 am

      5 stars
      Soft and pillowy, they turned out just as described! Thank you for the recipe:)

      Reply
      • Ayla Clulee

        February 13, 2022 at 6:33 am

        Hi Fatima,
        You are welcome and so happy you loved the naan!
        Best wishes
        Ayla

        Reply
    2. Rahsen

      April 29, 2022 at 1:04 pm

      5 stars
      I’ve tried this recipe twice now. The first time with a cooked filling and today with the raw. Both turned out great. Will definitely be having this again. Thank you for the recipe.

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    In Turkish culture, food is at the centre of every gathering: religious holidays, birthdays, celebrations, funerals and the list goes on. So, probably like many others, I love food. And not just the food itself, but also the process of preparing the food fascinated me from a very young age. 

    More about me →

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