Keema Naan Bread

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.

Jump to:

• Why This Recipe Works?
• Ingredients and Substitutes
• Step-by-Step Instructions
• Top Tip From the Chef
• 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.

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?

• Keema Naan 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 favorite Indian restaurant, they are pillowy soft outside, and super juicy inside.

• Keema Naan freezes 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 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 chili - You can skip it 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.

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 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:  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.

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, 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 it, and leave it 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 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 - 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 it with some ghee or butter.

Keep it wrapped in a clean cloth while you roll out and cook the remaining naan bread.

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

Top Tip From the Chef

You can read all the useful tips about how to make the perfect naan dough in my post about Garlic Naan - Indian Flatbread.

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.

Recipe FAQs

Related Recipes

For more Asian-inspired recipes why not try:

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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