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5 from 2 votes

Keema Stuffed Naan {On Tawa}

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 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4 Servings
Calories: 951kcal
Author: Sunena Anand

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.

Nutrition

Calories: 951kcal | Carbohydrates: 132g | Protein: 40g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2233mg | Potassium: 578mg | Fiber: 6g | Sugar: 5g | Vitamin A: 336IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 10mg