Keema naan is a popular South Asian flatbread stuffed with spiced ground meat, typically lamb or beef, mixed with onions, herbs, and aromatics. It is baked in a tandoor or a hot skillet, giving it a charred, blistered exterior and a soft, savory filling. This recipe focuses on the nutritional breakdown of a homemade version, which lets you control the fat and portion size while still delivering the rich, comforting flavors of the classic bread.
Ingredients
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) salt
- 1 tsp (4 g) instant yeast
- 1 tbsp (15 g) sugar
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 tbsp (30 ml) plain yogurt, at room temperature
- 2 tbsp (30 ml) olive oil or ghee, plus extra for brushing
- 1 lb (450 g) ground lamb or beef (80/20 lean)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 tbsp (6 g) grated fresh ginger
- 1 green chili, finely chopped (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) chili powder (adjust to taste)
- 1/4 cup (4 g) fresh cilantro, chopped
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) butter or ghee, melted for brushing
Instructions
- In a large bowl, mix the flour, salt, yeast, and sugar. Add the warm water, yogurt, and olive oil. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead 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 in size.
- While the dough rises, make the keema filling. In a skillet over medium-high heat, cook the ground meat, breaking it up with a spoon, until browned and cooked through. The USDA FSIS safe minimum internal temperature for ground meat is 160°F (71°C), checked with a food thermometer. Drain excess fat if desired.
- Add the onion, garlic, ginger, and green chili to the skillet. Cook for 3–4 minutes until the onion is soft. Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1 minute until fragrant.
- Remove from heat and stir in cilantro and lemon juice. Let the filling cool completely before assembling the naan.
- Punch down the dough and divide it into 8 equal balls. Keep them covered with a damp cloth.
- Preheat a cast-iron skillet or tawa over high heat. On a floured surface, roll one dough ball into a 6-inch (15 cm) round. Place about 2–3 tablespoons of filling in the center, gather the edges over the filling, and pinch to seal. Gently roll the stuffed ball into a 7–8 inch (18–20 cm) oval.
- Lay the naan on the hot skillet. Cook for 1–2 minutes until bubbles form and the bottom is golden. Flip and cook for another 1–2 minutes. Brush with melted butter and keep warm. Repeat with remaining dough and filling.
Tips
- Use 80/20 ground meat for the best flavor; leaner meat (90/10) will be drier. You can add a tablespoon of oil to the filling if using lean meat.
- If you don’t have a tandoor, a cast-iron skillet works perfectly. For a charred finish, hold the cooked naan directly over a gas flame with tongs for a few seconds.
- Make sure the filling is completely cool before stuffing; warm filling will tear the dough.
- For a vegetarian version, substitute the meat with 1.5 cups (270 g) cooked, mashed chickpeas or lentils, and reduce the cooking time in step 3.
Serving Suggestions
Serve keema naan hot with raita (yogurt with cucumber and mint), a side of pickled onions, or a simple green salad. It also pairs well with dal makhani or chana masala for a hearty meal.
Variations
Use ground chicken or turkey for a lighter filling, but add a little oil to prevent dryness. For a spicier version, add more green chili or a teaspoon of red pepper flakes. You can also mix in 1/2 cup (60 g) of grated cheese (like mozzarella) with the meat for a fusion twist.
Storage and Reheating
Refrigerate leftover naan in an airtight container for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes, or toast in a dry skillet for 1–2 minutes per side. For longer storage, freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat from frozen in a skillet or oven.
Frequently Asked Questions
How many calories are in one keema naan? A homemade keema naan made with 80/20 ground lamb and all-purpose flour has approximately 350–400 calories per piece, depending on the size and amount of butter brushed on top. Restaurant versions can be higher due to extra oil and ghee.
Is keema naan high in protein? Yes, each naan provides about 18–22 grams of protein from the meat and flour. The exact amount varies with the type of meat and the dough recipe.
Can I make keema naan gluten-free? You can substitute the all-purpose flour with a gluten-free all-purpose blend, but the dough will be more delicate and harder to roll. Add a teaspoon of xanthan gum if your blend doesn’t include it, and expect a slightly denser texture.
Why is my naan dough not rising? The most common reasons are expired yeast, water that is too hot (over 120°F / 49°C kills yeast), or a cool room. Use warm water (110°F / 43°C) and let the dough rise in a warm, draft-free spot.
Can I prepare the filling ahead of time? Yes, the keema filling can be made up to 2 days in advance and kept refrigerated. Let it come to room temperature before stuffing the dough, or reheat it slightly and cool it again.
How do I prevent the naan from becoming soggy? Make sure the filling is dry and not too wet. Drain any excess liquid from the cooked meat, and avoid overfilling the naan. Also, cook on high heat so the bread sets quickly.
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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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