Garlic keema naan is a popular Indian restaurant-style flatbread stuffed with spiced ground meat (keema) and topped with fresh garlic and cilantro. This version uses a soft, pillowy dough and a savory lamb or beef filling, making it a satisfying meal on its own or a standout side. The combination of juicy, aromatic meat and charred, garlicky bread is hard to beat, and it comes together with straightforward steps that work in a home kitchen.
Ingredients
- For the dough:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1/2 cup (120 ml) plain yogurt, at room temperature
- 1/4 cup (60 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) vegetable oil or ghee
- For the keema filling:
- 1 tablespoon (15 ml) vegetable oil
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 teaspoon (5 g) grated fresh ginger
- 1/2 lb (225 g) ground lamb or beef
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) garam masala
- 1/4 teaspoon (1.5 g) turmeric
- 1/4 teaspoon (1.5 g) red chili powder (adjust to taste)
- 1/2 teaspoon (3 g) salt, or to taste
- 2 tablespoons (30 g) chopped fresh cilantro
- For the garlic topping:
- 4 cloves garlic, thinly sliced or minced
- 2 tablespoons (30 g) melted butter or ghee
- 2 tablespoons (8 g) chopped fresh cilantro
- Flour for dusting
Instructions
- Make the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add yogurt, warm water, and oil. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Cook the keema: While the dough rises, heat oil in a skillet over medium heat. Add onion and cook until soft and golden, about 5 minutes. Add garlic and ginger, cook for 1 minute. Add ground meat, breaking it up with a spoon. Cook until browned and cooked through, about 8–10 minutes. The meat should reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines; check with a food thermometer. Stir in cumin, coriander, garam masala, turmeric, chili powder, and salt. Cook for 2 more minutes. Remove from heat, stir in cilantro, and let cool completely.
- Preheat the oven and baking surface: Place a cast-iron skillet or baking steel on the middle rack of the oven. Preheat to 500°F (260°C) for at least 30 minutes.
- Divide and fill: Punch down the dough and divide into 4 equal balls. On a floured surface, roll each ball into a 6-inch (15 cm) circle. Place about 1/4 cup (60 g) of cooled keema in the center. Gather the edges over the filling and pinch to seal. Gently roll the stuffed ball into a teardrop or oval shape, about 8–9 inches (20–23 cm) long, being careful not to tear the dough.
- Bake the naan: Working with one naan at a time, place it on the hot skillet or steel. Bake for 2–3 minutes, until it puffs up and the bottom is golden with charred spots. Flip with tongs and bake for another 1–2 minutes, until the second side is cooked through and blistered.
- Finish with garlic butter: Remove from the oven and immediately brush with melted butter or ghee. Sprinkle with sliced garlic and cilantro. Repeat with remaining dough and filling. Serve hot.
Tips
- Don’t overstuff: If you add too much filling, the naan will tear during rolling. Stick to about 1/4 cup per naan.
- Cool the keema completely: Hot filling will make the dough sticky and hard to handle. Let it cool to room temperature before assembling.
- Use a hot surface: A preheated cast-iron skillet or baking steel is essential for getting that blistered, charred texture. If using a regular baking sheet, it won’t get hot enough.
- Substitutions: Use whole wheat flour for part of the all-purpose flour, but expect a denser naan. Ground chicken or turkey work, but they are drier; add a tablespoon of oil to the pan when cooking.
Serving Suggestions
Serve garlic keema naan warm, either as a main dish with a side of raita (yogurt with cucumber and mint) or a simple green salad. It also pairs beautifully with dal (lentil soup), butter chicken, or chana masala. For a casual meal, cut into wedges and serve with pickled onions or mango chutney.
Variations
- Spicy keema: Add 1–2 finely chopped green chilies to the filling along with the garlic and ginger.
- Cheese keema: Mix 1/4 cup (30 g) shredded mozzarella or cheddar into the cooled keema for a gooey, melty center.
- Vegetarian keema: Substitute the meat with 1 cup (150 g) finely chopped mushrooms or cooked lentils (masoor dal). Sauté mushrooms until browned and season with the same spices.
- Whole wheat naan: Replace half the all-purpose flour with whole wheat flour. You may need to add 1–2 tablespoons more water, as whole wheat absorbs more liquid.
Storage and Reheating
Store leftover naan in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes, or heat in a dry skillet over medium heat for 1–2 minutes per side. You can also freeze cooked naan for up to 2 months; thaw in the refrigerator overnight and reheat as above. The garlic topping may soften upon reheating, so you can add a fresh sprinkle of garlic and cilantro after reheating if desired.
Frequently Asked Questions
Can I use store-bought naan instead of making the dough?
Yes, you can use store-bought naan or flatbread. Warm it according to package directions, then spoon the cooked keema on top and fold it over. It won’t be stuffed, but it will still be delicious. To make it more authentic, brush with garlic butter before serving.
Why is my dough not rising?
Yeast needs warmth and moisture. Check that your water is not too hot (above 115°F / 46°C kills yeast) and that the yogurt is at room temperature. Also, ensure the bowl is covered and placed in a warm, draft-free spot. If your kitchen is cold, use the oven with the light on (but not turned on).
Can I cook keema naan on a grill?
Yes, a grill works well. Preheat the grill to medium-high and cook the naan directly on the grates for 2–3 minutes per side, until charred and cooked through. You may need to adjust the heat to avoid burning.
How do I prevent the naan from tearing when rolling?
Make sure the dough is well-kneaded and rested, and the filling is completely cool. Roll gently, starting from the center and working outward, and don’t press too hard. If the dough sticks, dust with flour, but not too much or it will be dry.
What is the best meat for keema?
Traditionally, lamb or goat is used, but ground beef is a common substitute. Choose meat with some fat (80/20) for juiciness. Leaner meats like chicken or turkey will be drier, so add a splash of water or oil when cooking.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it sit at room temperature for 30 minutes before shaping. You can also make the keema a day ahead and refrigerate it; bring it to room temperature before assembling.
Related
- Hot Cross Bun Ingredients: The Complete List
- Gozleme Food Truck Sydney: Recipe & Tips
- Indirect Grilling Chicken: Juicy, Smoky, Never Dried Out
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).