Keema naan is a beloved Pakistani street food and restaurant staple, especially in Karachi, where a soft, blistered naan is stuffed with a spiced ground meat filling. This version uses a yogurt-based dough that grills up tender with charred spots, and a savory keema filling seasoned with ginger, garlic, and warm spices. It’s a complete meal in one bread—perfect for a hearty dinner or a show-stopping appetizer.
Ingredients
- For the dough: 3 cups (375 g) all-purpose flour, plus more for dusting
- For the dough: 1 tsp (5 g) salt
- For the dough: 1 tsp (4 g) sugar
- For the dough: 1 tsp (4 g) instant yeast
- For the dough: 1/2 cup (120 g) plain yogurt, at room temperature
- For the dough: 1/4 cup (60 ml) warm water (about 110°F / 43°C)
- For the dough: 2 tbsp (30 ml) vegetable oil, plus more for greasing
- For the filling: 1 lb (450 g) ground beef or lamb
- For the filling: 1 medium onion, finely chopped (about 1 cup / 150 g)
- For the filling: 2 cloves garlic, minced
- For the filling: 1 tbsp (12 g) grated fresh ginger
- For the filling: 1 green chili, finely chopped (optional)
- For the filling: 1 tsp (2 g) ground cumin
- For the filling: 1 tsp (2 g) ground coriander
- For the filling: 1/2 tsp (1 g) turmeric
- For the filling: 1/2 tsp (1 g) red chili powder (adjust to taste)
- For the filling: 1/2 tsp (1 g) garam masala
- For the filling: 1/2 tsp (2 g) salt, or to taste
- For the filling: 2 tbsp (30 ml) vegetable oil
- For brushing: 2 tbsp (30 g) melted butter or ghee
- For serving: fresh cilantro leaves, chopped (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the yogurt, warm water, and 2 tbsp oil. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- Cook the keema filling: While the dough rises, heat 2 tbsp oil in a skillet over medium heat. Add the onion and cook, stirring, until soft and golden, about 5–6 minutes. Add the garlic, ginger, and green chili (if using); cook for 1 minute until fragrant. Add the ground meat and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Stir in the cumin, coriander, turmeric, red chili powder, garam masala, and salt. Cook for another 2–3 minutes, until the spices are toasted and the meat is fully cooked. The filling should be dry, not saucy. Remove from heat and let cool completely.
- Preheat your cooking surface: If using a cast-iron skillet or tawa, place it over medium-high heat. If using an oven, preheat it to 500°F (260°C) with a baking stone or inverted baking sheet inside.
- Divide and fill: Punch down the risen dough and divide into 4 equal portions. On a lightly floured surface, roll one portion into a 6-inch (15 cm) circle. Place about 1/2 cup (about 100 g) of the cooled keema in the center. Gather the edges up over the filling and pinch to seal. Gently flatten the stuffed ball with your hands, then roll it out into a 8–9 inch (20–23 cm) oval or round, being careful not to tear the dough. Repeat with the remaining portions.
- Cook the naan: Carefully place one naan onto the hot skillet or baking stone. Cook for 2–3 minutes, until bubbles form and the bottom is golden brown. Flip and cook for another 2–3 minutes on the second side, until cooked through and charred in spots. If using an oven, bake for 4–5 minutes total, flipping halfway. The naan should be puffed and lightly blistered.
- Brush and serve: Remove the naan from the heat and immediately brush with melted butter or ghee. Sprinkle with fresh cilantro if desired. Keep warm in a low oven (200°F / 95°C) while you cook the remaining naans. Serve hot.
Tips
- Substitutions: Use whole wheat flour for part of the all-purpose flour for a heartier texture, but expect a denser naan. For a vegetarian version, substitute the meat with 1.5 cups (250 g) of cooked, drained chickpeas, roughly mashed, and skip the meat-cooking step.
- Don’t overfill: Too much filling makes the naan hard to roll and can cause it to tear. Stick to about 1/2 cup per naan.
- Cool the filling: Adding hot filling to the dough will make it sticky and difficult to handle. Let the keema cool completely before assembling.
- Common mistake: Rolling the naan too thin will cause it to break during cooking. Aim for about 1/4-inch (6 mm) thickness.
Serving Suggestions
Serve keema naan hot, either as a main dish with a side of raita (yogurt with cucumber and mint) and a simple salad of sliced onions and tomatoes. It also makes a great appetizer cut into wedges, or as a sandwich bread for a hearty wrap. For a traditional Pakistani meal, pair it with a bowl of dal or chickpea curry.
Variations
- Chicken keema: Use ground chicken or turkey; cook it a few minutes longer to ensure it’s fully done.
- Spicier: Add 1 more green chili or 1/2 tsp of cayenne pepper to the filling.
- Cheese-stuffed: Add 1/4 cup (30 g) of shredded mozzarella or cheddar to the filling for a melty, indulgent version.
- Herb dough: Mix 2 tbsp of chopped fresh cilantro or mint into the dough for a fragrant twist.
Storage and Reheating
Leftover keema naan can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. You can also freeze cooked naans for up to 2 months; separate them with parchment paper and thaw in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
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, bring it to room temperature (about 30 minutes) before shaping and cooking.
Why is my naan not puffing up? This usually happens if the dough hasn’t risen enough, or if the cooking surface isn’t hot enough. Make sure your skillet or stone is thoroughly preheated (at least 5 minutes) before adding the naan.
Can I use a regular frying pan instead of a tawa or cast iron? Yes, any heavy-bottomed skillet works well. Avoid non-stick pans that can’t get very hot, as they won’t give you the charred blisters.
What if I don’t have instant yeast? Use active dry yeast instead. Dissolve it in the warm water with a pinch of sugar, let it sit for 5–10 minutes until foamy, then add it to the flour with the yogurt and oil.
Can I cook keema naan in an air fryer? Yes, preheat the air fryer to 400°F (200°C). Cook the naan for 5–6 minutes, flipping halfway, until golden and cooked through. Brush with butter immediately.
Is it safe to use raw meat in the filling? The filling is fully cooked before being stuffed, so the naan itself doesn’t need to reach a specific internal temperature for safety. However, if you are using a meat thermometer, the filling should read 160°F (71°C) (USDA FSIS safe minimum for ground meat) during the initial cooking step.
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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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