Keema Naan | Stuffed Mince Flatbread
Stuffed naan filled with spiced mince meat cooked to perfection. Golden on top and soft and fluffy naan with beautifully spiced mince meat, these naans are an absolute treat !!
Ingredients
Dough
- 4 cups Plain Flour
- 20 g Instant yeast
- 1 tbsp Sugar
- 1 tbsp Salt
- ½ cup Plain Yoghurt
- ¼ cup oil
Mince Meat Filling
- 800 g Beef Mince See Notes
- 1 Medium Onion Finely Chopped
- 1 tbsp Finely Chopped Garlic
- 2 tbsp Finely Chopped Ginger
- 2 tbsp Finely Chopped Green Chilli
- 1 cup Finely Chopped Coriander/Cilantro
- 1 tbsp Salt
- 1 tbsp Red Chilli Powder
- 1½ tsp Crushed Red Chilli
- 1 tbsp Corriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- Milk for brushing
- Melted Butter
- Sesame Seeds
Instructions
Dough
- In a small bowl, combine yeast and sugar with ¼ cup warm water. Cover and let it sit for 10 minutes until frothy.
- In a large bowl, mix flour, salt, yeast mixture, yoghurt, and oil. Gradually add warm water while mixing until a smooth dough forms.
- Cover the dough and leave it in a warm place to rise for 2–3 hours. You can also use a stand mixer to knead the dough.
Mince filling
- In a bowl, combine beef mince with onion, garlic, ginger, green chillies, coriander, and all spices. Mix thoroughly until well combined.
- Refrigerate the filling while the dough rises.
Assembly
- Dust a clean surface with flour and knead the risen dough for 1 minute. Divide it into 8 equal portions.
- Roll each portion into a ball, cover with a clean cloth, and let rest for 20 minutes to rise slightly.
- Flatten each ball on a floured surface to the size of your palm. Spoon the mince filling in the center and wrap the edges to seal, forming a ball.
- Gently flatten the filled ball and place it sealed side down. Lightly roll it with a rolling pin, keeping the surface floured to prevent sticking. Don’t press too hard to avoid breaking the naan.
- Using a wooden spoon or skewer make indents all over the naan leaving an inch border on the sides.
- Preheat oven at 200° C. Turn on the grill/broiler and place the grill closer to the top.
- Heat an iron skillet or pan on high heat, once hot turn the heat low. Carefully lift the prepared naan and put in on the pan. Allow the naan to be cooked at the bottom. Brush the top with milk and sprinkle sesame.
- Use a wooden spoon or skewer to make small indentations all over the naan, leaving a 1-inch border around the edges.
Cooking Keema Naans
- Preheat the oven to 200°C with the grill/broiler on and position the rack near the top
- Heat an iron skillet or pan on high, then reduce to low heat. Place the naan on the skillet and brush the top with milk and sprinkle sesame seeds. Cook until the bottom is lightly browned.
- Transfer the naan to the oven under the grill and cook until lightly golden on top
- Remove and brush with melted butter.
- Serve immediately along with mint raita
Video
Notes
- Choice of Mince: Use lean beef, lamb, goat, or chicken mince. Fat-free mince works best to prevent excess water and keep the naan from breaking.
- Dough Tips: Yogurt in the dough ensures soft and fluffy naans. Let the dough rise in a warm place until nearly doubled in size.
- Spice Adjustments: You can reduce the quantity of chillies if you prefer less heat, but don’t skip them entirely—each adds unique flavor.
- Raw vs Cooked Filling: Raw mince cooks perfectly in the oven, staying juicy. If preferred, pre-cook the filling by sautéing until water evaporates, then cool before stuffing.
- Cooking Method: Using the skillet/tawa first ensures the bottom cooks evenly, and finishing under the grill gives a golden top.
- Freezing & Storage: Assemble and cook naans, then freeze between parchment paper with foil or plastic wrap. Reheat on a skillet at low heat.
Tried this recipe?Leave a comment and rate this recipe below