This keema stuffed naan recipe elevates the classic naan recipe that we all know and love, with a meaty, spiced filling. Homemade pillowy soft dough, juicy, seasoned beef, and a surprise crunch from sesame seeds make this an addictive flatbread recipe! You can have this restaurant quality flatbread on your table in under 40 minutes.
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What Is Keema Naan?
Keema is the Hindi/Punjabi word for minced meat. While you will usually find that keema is made with lamb, you can make it with beef, chicken, or even pork. Traditionally this would get cooked in a tandoor (clay oven), but the stovetop works just fine.
Keema naan directly translates to minced meat naan. Just like my stuffed cheese parathas, this classic tawa naan dough gets stuffed with a spiced meat filling. The traditional way to make these naans is by stuffing the raw meat mixture into the dough, which is how I make them. Do not worry - the meat cooks up super quickly, and is not raw!
Why This Recipe Works
- The naan dough is effortless! This naan recipe does not require any yeast. That means you do not have to wait around for the dough to rise. Even without yeast, this naan is perfectly fluffy and chewy, with no effort!
- This keema naan is a meal on its own! The meat filling makes these flatbreads perfectly filling as a main! If you like, though, they also go great with homemade dal makhani, shahi paneer, or just dip them in some yogurt mint chutney!
- You can customize the spice! Make these flatbreads as spicy or as mild as you want. That means these can be kid friendly too!
Ingredients
- Lean ground beef: I recommend using a 90/10 mix of beef. This means that it is 90% meat, and 10% fat. This ensures that the naan does not become overly greasy while cooking, but also keeps the filling juicy.
- Tandoori naan dough: My yeast free naan recipe is the perfect shell for these keema naans. If you have time to make a yeasted naan dough, I highly recommend my classic tandoori naan dough recipe.
- Jalapeño peppers: I recommend using jalapeño peppers if you have a decent spice tolerance, but do not like overpowering spice. Keep in mind that you can tone the spice down even more, if you remove the ribs and seeds from the pepper before dicing.
- Spices and seasonings: You will need chaat masala, garam masala, kashmiri chilli powder, and salt.
A full list of ingredients with measurements is located on the recipe card, below.
What is Chaat Masala and Garam Masala?
Chaat masala and garam masala are both Indian spice mixes that are extremely common and versatile. If you find yourself cooking or craving Indian food at home, these are two spice blends I recommend keeping on hand.
Chaat masala is is a tangier spice powder, made with dried mango powder, dried pomegranate, and black salt, among a few other common spices. The flavour and smell are both very distinct, but it adds a tangy flavour to french fries and veggies alike!
Garam masala is a blend of warmer spices. The spice blend is made of cinnamon, coriander, peppercorns, cardamon, mace and nutmeg. Garam masala adds a delicious depth of flavour, without having to add 10 different spices.
While you can make these spice blends at home, I personally buy the store-bought varieties because well... I can be kind of lazy.
Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop your ingredients - Dice the onions and jalapeño pepper as fine as you can, so that they mix well with the meat.
In a large mixing bowl, mix together the dough for the naan. Whisk together the dry ingredients. Add in the wet ingredients, and stir until a dough has formed. Knead gently with your hands until the dough is smooth. Divide the dough into 4 sections, and roll into balls. Cover with a towel, and set aside.
In another mixing bowl, mix together the ground beef, onions, jalapeño and spices.
Take one dough ball, and sprinkle it with all purpose flour. Flatten the ball down with the palm of your hand, until it is just large enough to fit the filling.
Add a quarter of the filling to the flattened dough. Bring up the sides of the dough, and pinch to close it up.
Flatten with the dough ball with your hand, and roll out gently with a rolling pin. It is okay if some of the filling peeks through the dough. Sprinkle the top of the naan with sesame seeds, and press them in with your fingers.
Heat up a cast iron skillet or a cast iron tawa on medium heat. Drizzle some olive oil or any cooking oil on the skillet, and place the naan with the sesame seeds facing up. Drizzle the top with some additional oil.
Cook the naan until the bottom has firmed up and is browned, and then flip the naan over. Let the other side cook on the tawa until brown, and serve.
Expert Tips
Flour your hands and work surface! The naan dough can be a little bit sticky, especially if you are in an environment that is more humid. Flour your workspace, rolling pin, and hands when working with the dough to make your life easier!
Use a food processor to mince the jalapeño and onion if you prefer a completely smooth filling.
To taste the salt and spice, you can microwave a small piece of the filling before stuffing it into the naan. That way you can gauge if there is enough salt and spice to your taste.
For a tandoor effect, use the same method that I recommend for my tandoori tawa naan on a gas burner. Instead of drizzling oil on the skillet, sprinkle the bottom of the naan with water and apply it to the skillet. Flip the skillet over to expose the top of the naan to the gas flame.
Substitutions
- Ground beef: You can use ground chicken, turkey, lamb or even pork if you prefer.
- White onion: Red onions will also work for the seasoning.
- Jalapeño pepper: If you prefer more heat, you can use a serrano chilli pepper or thai green chilli pepper.
Variations
- Herby: Add some finely chopped cilantro or mint to the mixture for an herby twist.
- Garlic naan: Brush the finished naan with garlic butter for a garlic naan flavour.
- Vegetarian: Use the same naan dough to make vegetarian aloo naan, or cheesy garlic naan.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Mixing bowls
- Cast iron skillet or tawa
- Food processor [optional]
- Rolling pin
Make Ahead & Storage
Make Ahead Instructions
You can make the naan dough ahead of time, and freeze it in individual sections. Store in an airtight freezer bag, and thaw before use.
You can also make the meat filling and store in the fridge up to 2 days in advance, as long as the meat that you are using is fresh.
If you want to make these naan ahead of time, you can cook them off and freeze them in a freezer bag. Place pieces of parchment paper between the naan so they don't stick together.
Storing Leftovers
Store leftover naan in the fridge for 2-3 days, in an airtight container or ziploc bag. Reheat leftovers in a skillet, on a tawa, or in the oven.
Recipe FAQs
To make this recipe in the oven, follow the same preparation instructions to stuff the naan. Preheat your oven to 400°F with a sheet tray inside. Carefully remove the sheet tray using oven mitts. Spray with nonstick spray or drizzle with oil, and place the naan on the sheet tray. Bake until the naan is brown.
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Keema Stuffed Naan {On Tawa}
Equipment
- Food processor - (optional)
Ingredients
Naan Dough
- 2 ½ - 2 ¾ cups All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoon Sea salt
- 1 tablespoon Sugar
- 1 Egg
- ½ cup Whole milk
- 1 tablespoon Greek yogurt
- 2 tablespoon Water
For the Filling
- 1 lb Ground beef - 90/10 fat content
- ¼ Red onion - finely minced
- ½ Jalapeño pepper - finely minced
- 2 teaspoon Garam masala
- 1 teaspoon Red chilli powder
- 1 teaspoon Chaat masala
- 1 teaspoon Sea salt
- 2 teaspoon Sesame seeds
Instructions
- Prepare the dough: In a large mixing bowl, mix together the dough for the naan. Whisk together the dry ingredients. Add in the wet ingredients, and stir until a dough has formed. Knead gently with your hands until the dough is smooth.Divide the dough into 4 sections, and roll into balls. Cover with a towel, and set aside.2 ½ - 2 ¾ cups All purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, 2 teaspoon Sea salt, 1 tablespoon Sugar, 1 Egg, ½ cup Whole milk, 1 tablespoon Greek yogurt, 2 tablespoon Water
- Make the filling: In another mixing bowl, mix together the ground beef, onions, jalapeño and spices.1 lb Ground beef, ¼ Red onion, ½ Jalapeño pepper, 2 teaspoon Garam masala, 1 teaspoon Red chilli powder, 1 teaspoon Chaat masala, 1 teaspoon Sea salt
- Stretch the dough: Take one dough ball, and sprinkle it with all purpose flour. Flatten the ball down with the palm of your hand, until it is just large enough to fit the filling.
- Enclose the filling: Add a quarter of the filling to the flattened dough. Bring up the sides of the dough, and pinch to close it up.
- Roll the naan: Flatten with the dough ball with your hand, and roll out gently with a rolling pin. It is okay if some of the filling peeks through the dough. Sprinkle the top of the naan with sesame seeds, and press them in with your fingers.2 teaspoon Sesame seeds
- Cook the naan: Heat up a cast iron skillet or a cast iron tawa on medium heat. Drizzle some olive oil or any cooking oil on the skillet, and place the naan with the sesame seeds facing up. Drizzle the top with some additional oil.
- Finish the naan: Cook the naan until the bottom has firmed up and is browned, and then flip the naan over. Let the other side cook on the tawa until brown, and serve.
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