Keema Stuffed Naan {On Tawa}

5 from 2 votes

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.

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: Indian

Keyword: homemade naan, Keema naan, keema suffed naan, keema tawa naan

Servings: Servings

Calories: 951kcal

Author: Sunena

Equipment

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 tsp Baking powder, 1 tsp Baking soda, 2 tsp Sea salt, 1 tbsp Sugar, 1 Egg, ½ cup Whole milk, 1 tbsp Greek yogurt, 2 tbsp 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 tsp Garam masala, 1 tsp Red chilli powder, 1 tsp Chaat masala, 1 tsp 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 tsp 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.

Nutrition