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.
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.
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
- 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
- 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.
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.
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 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.
Prepare the mince filling
Place all the filling ingredients in a bowl and then nicely mix with a spoon until combined.
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.
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.
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.
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.
For more Asian inspired recipes why not try:
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.
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.
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?
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)
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.
- 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
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