Keema naan is one of the most popular Pakistani naan bread stuffed with ground meat and baked in Tandoor. You can easily find it on all the street food in Punjab and Amritsar. Ground meat cooked with the flavor of garlic, seasoned with spices and herbs, stuffed in a yeast flatbread, and baked in the oven makes a perfect flavor for naan lovers. Once you will eat, I swear, you will have again and again.
It's a special Lahori keema naan recipe. If you belong to Pakistan and India, especially from Punjab then you must be familiar with the scrumptious naan flavor that people eat on food streets and in restaurants. Keema stuffed Pakistani naan has a special unique flavor with a divine aroma that literally compels you to eat.
What is Keema Naan?
Keema Naan is the complete meal and one of the most tempting bread for locals and tourists on the street food of South Asian countries. India and Pakistani food streets make different styles of keema naan that people love to eat.
Naan is basically a form of flatbread and is officially served with dinner and lunch. It’s a popular bread in Western Asia, Indian Subcontinent, and Central Asia. In South Asian countries, India, Pakistan, and Bangladesh naan bread is prepared with different variations like kulcha, tandoori naan, roghni naan, and mince stuffed keema wala naan.
Traditionally keema naan is prepared with leavened bread in tandoor (clay oven) which has a unique taste and aroma that compels everyone to eat. Now the recipe is getting famous all around the world so people are making it in the oven and on the skillet (tawa). Most of the restaurants are making naan in an electric tandoor which also provides a similar taste of clay oven.
My recipe is inspired by Pakistani street style keema naan which is soft, fluffy, and chewy in texture. As it’s homemade, so I prepared it in the oven but believe me it’s the same recipe of tandoori keema naan.
Let me share with you, the First time, I ate "keema naan" from the street food of Lahore then I tried it in Pindi. People make keema naan in Tandoor, Tawa or in the oven. I made this naan in the oven with great results. So spongy, soft, and chewy. It's the best dawat recipe to make. If you are looking how to make keema naan or keema wala naan banane ka tariqa then watch the recipe video.
Keema naans are soft and buttery in flavor. The special stuffing of keema makes it delicious in taste. It's a good idea to serve keema naan with green chutney.
How To Make Keema Naan
Step 1: Keema Cooking (with Mutton/Lamb)
Let's prepare Lamb Keema Stuffing: In a pan, add mutton/lamb mince (keema), salt, red chili powder, turmeric powder, coriander powder, and garam masala. Add 1 glass of water and give it a good mix. Cover and cook for about 25 minutes on low medium heat to tender the meat and evaporate water.
After 25 minutes, pour oil into a pan and heat it up. Add cumin and coriander seeds and let them pop for a few seconds. Now add chopped onion, fresh coriander, julienne ginger, and chopped green chilies. Saute the ingredients and add cooked keema and give it a good mix on high heat. Cover for 5 minutes on low heat! Cool it down as it's ready to stuff.
Step 2: Naan Dough Preparation
In a bowl, add lukewarm water, sugar, and yeast. Mix well! Cover the bowl for 10 minutes to activate the yeast. After 10 minutes, add baking soda, baking powder, salt, and oil. Sieve All purpose flour (Maida). Also, add yogurt and mix well. Knead. And make a soft dough. Tap a layer of oil at the top of the dough to avoid dryness. Cover the bowl for 2 hours to rise the dough. Keep the dough bowl in a warm place. I kept it in the microwave (switched off :-)). After 2 hours, punch the dough and knead again to make it soft and spongy.
Step 3: Stuffing
As the dough rise, distribute the dough in small portions. Roll the dough to make a small ball. Now, roll it on a board to make round roti. Place some keema stuffing at the mid of rolled roti. Now twist the roti from the edges as shown in the video. Make a ball, dust in flour, and give a flat shape using a hand. Give it the shape of a big naan/flatbread using hand. Press the sides of the edges to give an actual naan shape. Now prick the middle part of naan using hands. Brush the milk over the naan top. Sprinkle some sesame seeds.
Step 4: Cooking
Option 1: Bake in Oven
Preheat the oven at 180 degrees or Gas Mark 4. Grease the oven tray and place butter paper at the bottom. Now brush some oil on butter paper. Place naans on it. Bake at 180 degrees for 10 to 12 minutes. After 12 minutes the naan will get ready. Serve with green chutney.
Option 2: Cook on Tawa (Skillet)
To cook the keema naan on tawa. Preheat the tawa. Place the naan on tawa and let it cook from the downside on medium heat. Now flip it with the help of a tong to cook from another side. As it starts to get brown then apply butter at the top part of the naan. Now it's ready to serve! Isn't it so quick!
Keema Naan Video
When I started making keema naan at home my family doesn’t search for “keema naan near me” as they ask me to make it at home. I personally love to make it for Sunday breakfast. It’s a simple and easy keema naan recipe that anybody can easily make at home. I used to make keema naan in oven to get a similar tandoor texture but use the leftover dough to make on the skillet (tawa). So let's move to Kitchen and start making this drooling "Keema Naan" step by step in an easy way. Watch the recipe video so it will be easy for beginners to follow the quick steps. Happy watching!!
- Keema stuffing should not be watery. If it is then cook it to evaporate the water. Keema needs to be dry before stuffing otherwise it will release water and naan become soggy.
- Don't overload with stuffing otherwise, the naan may break.
- Make sure to preheat the oven before placing the naan for baking.
- You can make the naan on tawa using stovetop.
- Right after baking, make sure to brush up with butter to make it soft and chewy.
- Never bake for too long otherwise the naan will be hard.
It's a full meal recipe packed with meat protein and carbohydrates that will keep you full for a long time. I call it a mobile recipe as it's portable and you can easily eat it while on a move. Due to the portability of this recipe, you can simply enjoy with chutney, veg salad, or any daal, bhujia. Yogurt or raita also makes a good combination. Don't forget to make a glass of chilled Makhan wali lassi with keema naan as they complement each other.
It's a simple and easy recipe of keema naan that you can quickly make at home and serve your guests. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
Keema naans are soft, buttery, and chewy in flavor. It has a fluffy texture, filled with ground meat (keema) stuffing that makes it tasty after baking.
Keema is a form of ground meat or minced meat of mutton, lamb, beef, or chicken. The meat is grounded thick or thin on the basis of people's choice.
Yes, it is! But the level of spiciness can be managed if you are making it at home. Green chilies and red chili powder are the main ingredients to add spiciness to keema. There is no spice in naan!
Make sure to use thin keema and don’t overload the stuffing otherwise the naan may break. After stuffing roll the naan to make it flat with hand or use a rolling pin with gentle hands.
Make sure the keema is not watery. If it is then cook on high heat to evaporate water. This is one of the main factor of soggy naan.
Use the proper quantity of flour, yeast, yogurt, and oil. Monitor the water while making dough. Make a soft dough! Properly knead the dough and give it a resting time to get settled. Now make the naan, it will be fluffy and soft.
Yes, it is! It’s a complete meal with carbs and protein. To make it more healthy, use wheat flour and extra virgin olive oil.
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Keema Naan Recipe
- Prepare Keema Stuffing
- 300 gms Mutton Mince
- 1 teaspoon Ginger Garlic
- ½ teaspoon Salt
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 glass Water
- 2 teaspoon Oil
- ½ teaspoon Cumin Seeds
- ½ teaspoon Coriander Seeds
- 1 Onion Chopped (medium size)
- 2 teaspoon Fresh Coriander Chopped
- Julienne Ginger – 3×3″
- 2 Green Chilies Chopped
- Naan Dough Ingredients:
- 100 ml Luke Warm Water (Neem Garam Pani)
- 1 teaspoon Sugar
- 2 teaspoon Yeast
- 3 cups All-Purpose Flour (Maida)
- 1 teaspoon Salt
- 1 pinch Baking Soda
- ½ teaspoon Baking Powder
- 1 tablespoon Oil
- 1 tablespoon Yogurt
- 1 tablespoon Milk
- Prepare Keema Stuffing:
- In a pan, add mince (keema), salt, red chili powder, turmeric powder, coriander powder, and garam masala.
- Also, add 1 glass of water and mix well.
- Cover and cook for about 25 minutes on low medium heat to tender the meat and evaporate water.
- After 25 minutes, add oil (2 Tsand heat it up.
- Place cumin seeds (1 Tsand coriander seeds. Saute for a few seconds.
- Now add chopped onion, fresh coriander, julienne ginger, and chopped green chilies.
- Mix all the ingredients.
- Cover for 5 minutes on low heat.
- Cool it down before stuffing.
- Naan Dough Preparation:
- In a bowl, add lukewarm water, sugar, and yeast. Mix well!
- Cover the bowl for 10 minutes to activate the yeast.
- After 10 minutes, add baking soda, baking powder, salt and oil.
- Sieve All purpose flour (Maida).
- Also, add yogurt and mix well.
- Knead. And make a soft dough.
- Make a layer of oil at the top.
- Cover the bowl for 2 hours to rise the dough. Keep the dough bowl in a warm place.
- After 2 hours, punch the dough and knead.
- Start Naan Making:
- As the dough rise, distribute the dough in small portions.
- Roll the dough to make a small ball.
- Now, roll it on a board to make round roti.
- Place some keema stuffing at the mid of rolled roti.
- Now twist the roti from edges as shown in the video.
- Make a ball, dust in flour and give a flat shape using a hand.
- Give it a shape of big naan using hand.
- Press the sides of the edges to give an actual naan shape.
- Now prick the middle part of naan using hands.
- Brush the milk over the naan top.
- Sprinkle some sesame seeds.
- Bake in Oven:
- Preheat the oven at 180 degrees or Gas Mark 4.
- Grease the oven tray and place butter paper at the bottom.
- Now brush some oil on butter paper.
- Place naans on it.
- Bake at 180 degrees for 10 to 12 minutes.
- After 12 minutes the naan will get ready.
- Serve with green chutney.
- Cook Keema Naan on Tawa (Skillet)
- To cook the keema naan on tawa. Preheat the tawa. Place the naan on tawa and let it cook from the downside on medium heat. Now flip it with the help of a tong to cook from another side. As it starts to get brown then apply butter at the top part of the naan. Now it's ready to serve!
- Before stuffing in naan, make sure the keema is dry otherwise it may break the naan or the naan become soggy after baking.
- Too much stuffing can break the naan.
- Naan dough should be well settled. Resting time should be around 2 hours and more. Overnight can bring the best result.
- Always place naan to bake in preheated oven.
- Apply butter or ghee after baking as it will make the naan more soft and chewy for a long time.
- Follow the baking time otherwise, the naan will be hard.