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    Cooking Gorgeous » Recipes » Side Dishes

    Keema Naan Bread

    Published: Feb 11, 2022 · Modified: Jun 5, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to 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 (try it with Chicken Handi!), as well as dips and soups. You can serve them for dinner and the leftovers are great for packed lunches or picnics.

    4 pieces of keema naan bread and 2 red chillies
    Jump to:
    • The Secret to a Perfectly Soft & Chewy Naan
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • Storage and Reheating Instructions
    • Recipe FAQs
    • Related Recipes
    • Keema Naan

    Naan bread is typically cooked in tandoori ovens but same as my Garlic Naan - Indian Flatbread, 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.

    4 pieces of meat 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!

    a piece of keema naan freshly made

    The Secret to a Perfectly Soft & Chewy Naan

    Getting the consistency of the dough right is the key factor for achieving perfectly soft naan bread. The amount of flour in this recipe should be taken as a guide.

    When it comes to pastries, implementing the exact measurements in a recipe doesn't always guarantee perfect results due to external factors such as humidity at your location, and the type of flour and yogurt that you use.

    Therefore, you should have a basic understanding of what the consistency of the dough should look like. And if necessary, you can adjust the amount of flour in the recipe. The naan bread dough should be soft and sticky in order to achieve soft and fluffy naan bread.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Ground Meat Stuffing

    labeled ingredients for keema naan filling
    • Minced Lamb - The main ingredient for keema filling is 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 naan bread. Alternatively, you can use chicken or mutton mince.
    • Onion - It adds extra flavor 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 flavor and amazing color to the filling. You can use finely chopped or grated ginger and garlic instead.
    • Green chilies - You can skip them if you don't like spicy. You can substitute it with red chilies.
    • Spices - I use my favorite spices such as garam masala, turmeric, and cumin but you can use any Indian spices you like to customize it.

    Keema Naan Dough

    Labelled picture of ingredients for keema naan dough
    • 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 flavor 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 flavor while adding some softness to the dough.
    • Salt:  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 keema naan recipe 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.

    The yeast and water are mixed in a glass bowl

    Mix all together, cover the bowl, and then leave in a warm place for 30 minutes.

    The mixture is left to rest for 30 minutes

    Stir in the yogurt and add the rest of the flour, salt, and baking powder. Mix with your hands to form a sticky and soft dough.

    The rest of the flour is added to form a soft dough

    Spoon 2 teaspoon of the ghee or butter and rub it over the dough. Give the dough a few rough squeezes, then cover the bowl with cling film or a clean damp kitchen cloth. Allow it to rise for an additional 15 minutes.

    the dough is rubbed with some ghee and let it rise

    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 it, and leave it for 15 minutes to rise in a warm place. By this time, the dough becomes much smoother.

    keema naan dough is at its last rising stage, ready to roll out

    Prepare the Meat Filling

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

    all ingredients are placed in a bowl

    Cook the Keema Naan

    After lightly kneading the dough on the oiled surface for a minute, divide it into 4 equal pieces. Roll each piece into a ball and dust them lightly with flour. Cover the dough balls and let them sit for 5 minutes before shaping them.

    the dough is divided in 4 pieces

    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.

    the filling is divided into 4equal parts

    Take one of the dough balls and roll it out to the size of a small plate using a rolling pin. While working on one dough ball, keep the remaining balls covered.

    The filling is placed into the middle of the dough circle

    Place a quarter of the filling in the center and pull the edges up, seal, and shape into a ball again.

    The sides of the dough are sealed to form a ball

    Lightly flour the ball and turn it into a teardrop or oval shape (about 3 mm - ⅛“) using your fingers or a rolling pin.

    the dough ball is rolled out into an oval shape

    When the pan is really hot, place the naan and cook until golden brown then flip it using a tong.

    the naan is placed in a hot pan and cooked until golden brown

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

    Freshly cooked naan is brushed with ghee or butter

    Top Tips From the Chef

    • The best type of flour for naan bread is all-purpose flour. Substituting it with other types of flour (such as whole wheat flour) will make the naan breads less soft and denser.
    • For your naan bread to get bubbles on top, your skillet should be VERY hot. Tandoor ovens get exceptionally hot, resulting in naan bread that is soft and bubbly inside, and charred outside. To replicate this method, make sure you put your naan bread in the skillet when it is completely hot.
    • This keema nan bread takes a bit of time and some patience. It doesn't need much kneading but requires a few " knead and let it rise " sessions for a smooth dough.
    • The shape and size of naan bread differ substantially in every restaurant you go to. Naan bread needs to be soft and fluffy. So do not make them too thin. But making it too thick will result in an uncooked doughy center.
    • After cooking the naan bread, brush with some garlic butter/ghee for extra flavor and serve them straight from the pan.
    • Once you made the dough, you must use it promptly. If you want to make the dough in the morning to cook later in the evening, reduce the amount of the yeast to ¼ teaspoon and keep the dough in the fridge covered until required.
    • When making Keema Nan, it is very important to roll out the dough carefully to avoid having the keema rip through the dough.

    Serving Suggestions

    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 like Tandoori Chicken and Dal Palak (Spinach Dal), or soup such as Turkish Lentil Soup (Mercimek Corbasi), Red Pepper and Tomato Soup, Vegan Pumpkin Soup, and Ezogelin Corbasi (Ezogelin Soup).

    Storage and Reheating Instructions

    Storage

    Allow the keema naan bread to cool completely before storing it to prevent condensation. Wrap the naan bread tightly in aluminum foil or place it in an airtight container to maintain its freshness.

    Store the keema naan in the refrigerator for up to 2-3 days. If you want to store them longer, you can freeze leftover keema naan for up to 3 months.

    Reheating

    To reheat the keema naan, it's best to use a skillet or a tava (Indian griddle) for even heating. Preheat the skillet or tava over medium heat. Place the naan bread on the heated surface and cook for about 1-2 minutes on each side until it becomes warm and slightly crispy.

    For the oven option, preheat the oven to 350°F (175°C), wrap the naan in foil, and heat for approximately 5-7 minutes until it's warmed through.

    Recipe FAQs

    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 and Central Asia cuisines and the Caribbean too.

    Can I make keema naan with pre-cooked meat?

    Yes, you can use pre-cooked minced meat to make keema naan.
    Ensure that the meat is well-seasoned and cooked before stuffing it into the naan.

    Can I make keema naan ahead of time for parties or gatherings?

    Yes, you can prepare the keema naan in advance and reheat them just before serving.
    This allows you to enjoy the party while still serving a freshly cooked and delicious dish.

    Related Recipes

    For more Asian-inspired recipes why not try:

    • 2 pieces of tandoori chicken thighs served on rice
      Spicy Tandoori Chicken Recipe in Oven
    • Hyderabadi Mutton / lamb biryani
      Hyderabadi Mutton Biryani
    • Chinese Hot and Sour Chicken Soup
    • salt and pepper chicken
      Salt and Pepper Chicken

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this soft, chewy, and buttery Keema Naan as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    keema stuffed flatbread

    Keema Naan

    Ayla Clulee
    Homemade Keema Naan Bread is the perfect combination of deliciously spiced minced lamb (lamb keema) and a soft&fluffy naan dough. 
    5 from 13 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Rising time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Breakfast, Main Course, Side Dish, Snack
    Cuisine Asian, Indian
    Servings 4 Naan breads
    Calories 417 kcal

    Equipment

    • 1 kitchen scale
    • 1 Measuring cups
    • 1 measuring spoons
    • 1 Sharp knife
    • 1 frying pan
    • 1 sifter
    • 1 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 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

    • Place ground lamb, onions, garlic and ginger paste, cumin, turmeric, freshly ground black pepper, garam masala, tomato paste, salt and fresh coriander leaves in a bowl.
    • Mix them until all combined, and set them aside in a fridge to let them marinate until the dough is ready.

    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 yogurt 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, and 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 it, and leave it 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 to 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 center 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.

    Video

    Notes

    • When making Keema Naan, it is very important to roll out the dough carefully to avoid having the keema rip through the dough.
    • They freeze beautifully! You can keep the leftovers in the freezer for up to 3 months.
    • The best type of flour for naan bread is plain white flour or all-purpose flour.
    • You can read all the useful tips about how to make the perfect naan dough on my post about Garlic Naan - Indian Flatbread.

    Nutrition

    Calories: 417kcalCarbohydrates: 49gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 39mgSodium: 612mgPotassium: 231mgFiber: 2gSugar: 2gVitamin A: 47IUVitamin C: 2mgCalcium: 85mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses 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
        • Kimmie

          November 18, 2023 at 7:54 pm

          5 stars
          This recipe looks great! I’m a little nervous about stuffing with raw meat… How do you know when it’s properly cooked?

          Reply
          • Ayla Clulee

            November 19, 2023 at 4:38 am

            Hi Kimmie
            The stuffing amount is quite small, so by the time the naan becomes golden brown and crispy, the meat should also be cooked. If you're unsure about the meat's doneness, check if it has changed color from pink to brown and if the stuffed naan feels firm to the touch.
            Hope this helps.
            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
    3. Nina

      June 05, 2022 at 1:43 pm

      5 stars
      I made this beautiful naan recipe this past weekend for my family cookout. What a wonderful flavourful recipe. I have not tried it before and just love the flavour! This is a keeper for sure!! My family loved it too!

      Reply
    4. Kate

      June 07, 2022 at 12:19 pm

      5 stars
      Yum! So much better than many I’ve had in restaurants/takeout naan bread.

      Reply
    5. Sylvia

      June 08, 2022 at 4:06 pm

      5 stars
      First time trying to make a Naan and used this recipe. Turned out AMAZING everyone in the house was impressed!

      Reply
    6. Shameen

      June 09, 2022 at 2:02 pm

      5 stars
      This is a great recipe. I made this keema naan for my family and they were light fluffy and golden…yummy.

      Reply
    7. Stephanie

      June 10, 2022 at 5:21 am

      5 stars
      This was my first time trying to make naan from scratch and I am thrilled with this recipe! Thank you!

      Reply
    8. Chloe

      June 14, 2022 at 5:31 am

      5 stars
      Fabulous naan recipe! I made it today and it worked a treat!

      Reply
    9. Malika

      June 28, 2022 at 4:24 am

      5 stars
      Awesome recipe for naan. I just made them last weekend for my family and they all said they were better then their fav restaurant naan. Absolutely delicious! Thank you

      Reply
    5 from 13 votes (3 ratings without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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