Keema nan is a popular South Asian flatbread stuffed with spiced ground meat, typically lamb or beef, and cooked in a tandoor. This version uses a skillet-friendly method that yields a crisp, golden exterior and a juicy, aromatic filling. It’s a satisfying meal on its own or a great side to curries, and knowing its calorie count helps you plan your portions.
Ingredients
- For the dough: 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) salt
- 1 teaspoon (4 g) sugar
- 1 teaspoon (5 g) instant yeast
- 1 cup (240 ml) warm water (about 110°F/43°C)
- 2 tablespoons (30 ml) plain yogurt or milk
- 2 tablespoons (30 ml) vegetable oil, plus more for brushing
- For the filling: 1 lb (450 g) ground lamb or beef
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 teaspoon (2 g) grated fresh ginger
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) turmeric
- 1/2 teaspoon (1 g) chili powder (adjust to taste)
- 1/2 teaspoon (2 g) salt
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tablespoons (30 ml) water
- For brushing: 2 tablespoons (30 g) melted butter or ghee
Instructions
- Make the dough: In a large bowl, mix flour, salt, and sugar. Add yeast and warm water, then yogurt and oil. Stir until a shaggy dough forms. Knead on a 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 hour, or until doubled.
- Prepare the filling: While the dough rises, heat a skillet over medium heat. Add the ground meat and cook, breaking it up, until browned, about 5–7 minutes. Drain excess fat if desired. Add onion, garlic, ginger, cumin, coriander, turmeric, chili powder, and salt. Cook for 3–4 minutes until onion is soft. Stir in cilantro and 2 tablespoons water. Remove from heat and let cool completely.
- Divide and fill: Punch down the dough and divide into 6 equal balls. Roll each ball into a 5-inch circle. Place about 1/3 cup of filling in the center. Gather the edges over the filling and pinch to seal. Flatten gently with your hand.
- Roll out the nan: On a lightly floured surface, roll each filled ball into a 7–8 inch oval, about 1/4 inch thick. Be careful not to tear the dough.
- Cook the nan: Heat a cast-iron skillet or nonstick pan over medium-high heat. Place one nan in the dry skillet. Cook for 2–3 minutes until bubbles form and the bottom is golden. Flip and cook the other side for 2–3 minutes. Brush with melted butter or ghee. Repeat with remaining nans.
- Check the meat temperature: If you want to verify the filling is fully cooked, insert a food thermometer into the center of a nan; it should read at least 160°F (71°C) for ground meat, which is the USDA FSIS safe minimum.
Tips
- Substitutions: Use whole wheat flour for a denser, nuttier nan. For a vegetarian version, replace the meat with 1 cup (250 g) cooked lentils or mashed potatoes, and skip the meat temperature check.
- Don’t overfill: Too much filling makes rolling difficult and can cause the nan to tear. Stick to about 1/3 cup per nan.
- Keep dough covered: When rolling out one nan, keep the remaining dough balls covered with a damp cloth to prevent drying.
- Adjust heat: If the skillet is too hot, the outside will burn before the filling heats through. Medium-high is ideal; lower to medium if needed.
Serving Suggestions
Serve keema nan hot with a side of raita (yogurt with cucumber), a fresh salad, or pickled onions. It also pairs well with dal or a mild curry. For a complete meal, add a bowl of lentil soup or a vegetable side dish.
Variations
- Chicken keema nan: Use ground chicken or turkey; cook to 165°F (74°C) as per USDA FSIS guidelines.
- Spicier version: Add 1 finely chopped green chili or a pinch of cayenne to the filling.
- Cheese-stuffed: Mix 1/2 cup (50 g) shredded mozzarella into the filling for a gooey texture.
- Baked method: Instead of skillet, bake at 475°F (245°C) on a baking sheet for 5–7 minutes, flipping once.
Storage and Reheating
Refrigerate leftover keema nan in an airtight container for up to 3 days. To freeze, wrap each nan individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat in a toaster or oven at 350°F (175°C) for 5–7 minutes, or in a dry skillet over medium heat for 2 minutes per side. Avoid microwaving, as it makes the nan chewy.
Frequently Asked Questions
How many calories are in one keema nan?
A typical keema nan made with 1 lb of ground meat and 3 cups of flour has about 350–450 calories per serving (one nan), depending on the meat’s fat content and the amount of butter brushed on. For a lower-calorie version, use lean ground meat and skip the butter.
Can I use store-bought naan dough?
Yes, you can use store-bought naan or pizza dough. Skip the dough-making steps and proceed with filling and cooking. Adjust cooking time as the dough may be thinner.
Why is my nan dough not rising?
Yeast may be inactive if the water was too hot (above 120°F/49°C) or too cold. Check the expiration date of the yeast, and ensure the water is warm to the touch but not hot.
Can I make keema nan ahead of time?
Yes, you can prepare the filling and dough a day ahead. Keep the dough in the refrigerator after the first rise, and let it come to room temperature before rolling. The filling can be refrigerated separately.
Is keema nan gluten-free?
No, traditional keema nan contains wheat flour. For a gluten-free version, use a gluten-free all-purpose flour blend, but note the texture will be more crumbly.
How do I prevent the filling from leaking?
Make sure the dough is sealed tightly by pinching the edges firmly. Also, avoid overfilling and roll gently. If a tear happens, patch it with a small piece of dough.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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