Keema Naan
This easy Keema Naan recipe is tested-till-perfect! Soft Indian naan with tasty spiced ground lamb (or beef) filling. Fluffy + delicious!
Servings: 8
Ingredients
For naan:
- 4 cups all-purpose flour 18 oz by weight
- 1 tbsp instant dry yeast
- 2 tsp kosher salt
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ cup plain yogurt or buttermilk
- 1 cup warm water see note
For filling:
- 3 tbsp oil
- 2 ½ cups diced onion from 1 large
- 2 minced green chillies optional
- 2 tbsp finely grated ginger
- 1 tbsp minced garlic
- 1 ½ tsp salt divided
- 1 lb ground lamb or beef
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne powder
- ½ tsp black pepper
For topping:
- 1 tbsp cilantro
- 3 tbsp melted butter
Instructions
For the dough:
- Combine flour, yeast, salt, baking soda and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.
- Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed. It may look very sticky at first but will come together as it kneads (don't add more flour).
- Flour a work surface. Dump out the dough and sprinkle it lightly with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.
- The dough is still quite sticky at this point, but you can work with it.
- Cover the dough balls and let rise 1 hour.
For the filling:
- Heat oil in a large skillet over medium-high heat. Add onion and ½ tsp of the salt; cook until very soft and golden, about 20 minutes.
- Add chillies, ginger and garlic. Saute a minute more.
- Add lamb (or beef) to pan and sprinkle with remaining 1 tsp salt plus the cumin, coriander, cayenne and pepper. Cook, stirring and breaking up meat with a spatula, until no longer pink (it should reach 165ºF internal temperature).
- Let filling cool slightly.
To assemble:
- Use a rolling pin to roll each dough ball into circles about ¼” thick. Lightly flour the work surface and dough as needed. Let rolled out dough rest for 10 minutes before you fill it.
- Place a heaping ¼ cup of filling in the center of one naan circle, leaving a wide border around it. Fold that dough border over the filling and then twist and pinch it closed like a little drawstring purse. Flatten it on a floured surface and then gently roll it out until just thin enough that you can start to see the filling through the dough.
- Repeat with remaining filling and dough.
- Preheat cast iron skillet over medium heat for several minutes on medium-low heat. You’ll know it’s hot enough when you sprinkle it with water and it sizzles immediately.
- Add one naan to the pan. Cover the pan and cook until the underside is golden (1-2 minutes). Flip and cook for another 1-2 on the other side, covered. Cut one open to ensure the dough is cooked through.
- Stir cilantro (if using) into the melted butter.
- Transfer keema naan to a serving plate as they’re cooked and immediately brush with the butter.
Video
Notes
- When making the dough: It may look very sticky initially but will come together as it kneads (don't add more flour).Cover the dough balls while they rest so they don't dry out.
- Keep keema naan warm as it comes off the skillet by placing it in a baking dish covered with foil in a 190ºF oven.
- It's important to note that keema naan is best enjoyed fresh, as the bread can become slightly chewy when reheated.
- However, following the storage and reheating instructions in the FAQ section above, you can enjoy your leftover keema naan without sacrificing too much of its flavor or texture.
Nutrition
Calories: 494kcal | Carbohydrates: 52g | Protein: 18g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 1260mg | Potassium: 270mg | Fiber: 8g | Sugar: 6g | Vitamin A: 218IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 4mg