Keema Naan
Keema naan is a savory Indian flatbread stuffed with spiced minced meat, herbs, and onions. It's crispy on the outside, soft on the inside, and perfect as a snack, appetizer or a side with curries.
Ingredients
Naan
- 3 cups all purpose flour
- 1 Egg
- 2 tablespoons oil
- 1 teaspoon yeast
- 1 teaspoon sugar
- 3 tablespoon yogurt
- 1 teaspoon baking powder
- 1 teaspoon Cumin seeds optional
- ½ cup milk
- 1 teaspoon Kalonji/or black sesame seeds for garnish optional
Keema Filling
- 1 pound keema ground beef
- ½ - 1 teaspoon Crushed chili flakes
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon dried pomegranate seeds optional
- ½ teaspoon Garam masala
- ½ teaspoon Ginger & garlic paste
- ¼ cup onion diced
- ¼ cup chopped Cilantro
- Salt as per taste
Instructions
Naan Dough
- Add ½ cup lukewarm milk in a bowl, dissolve sugar, add the yeast, and mix well. Set it aside for 5 minutes; it will get bubbly. This is to activate the yeast.
- In a big bowl or dish, add flour, salt, baking powder, cumin seeds, yogurt, egg and oil and mix well till crumbly; add the yeast mixture and knead the dough if needed; add lukewarm water to make the dough. Mix just until it comes together, don't overmix it at this point.
- Cover and set aside till the dough doubles. It might take 1 to 3 hours, depending on the temperature of your kitchen.
Keema Filling
- Add the keema (ground beef) and the rest of the filling ingredients in a bowl and mix well. Keep it covered until the dough is ready.
- Make portions of the qeema and make 4-6 balls, depending on the size of the naan.
Keema Naan
- Once your dough has doubled, portion the dough into 4-6 balls.
- Take one ball of the dough and put it on slightly covered flour so it does not stick on the surface.
- Flatten it into 2-3 inch disc, add a portion of keema and cover the keema with the dough. Make sure the keema is completely covered all around to prevent the keema will start oozing out.
- Use your hand or lightly roll it out with a rolling pin till the desired size is achieved.
- Using a brush, cover with milk and sprinkle kalonji /black sesame seeds (milk is used to get the color golden, and it will help to stick the kalonji/sesame seeds.
- You can make it in an oven or on tawa.
- The oven gets a better golden color all around.
Instructions for the Oven
- Heat the oven to 350 degrees and keep it on the middle rack. It will take approx 5-7 minutes, depending on the thickness of the naan and the oven.
Stovetop (Tawa) Instructions
- Heat the tawa to medium heat.
- Add the naan to a heated pan. Let it cook till the bottom is lightly golden, add a teaspoon of oil all around, flip, and cook till both sides are golden.
- Enjoy with yogurt raita or green chutney.