Keema naan is a homemade yeasted dough generously filled with a spiced raw ground meat mixture. The naan is first toasted on a tawa, then brushed with yoghurt, sprinkled with aromatic nigella seeds, and finally baked in a hot oven for a crisp yet tender finish. This recipe yields five hearty keema naans—enough to satisfy two hungry appetites for lunch or dinner.
Serve them with yoghurt, mint chutney, or any curry. We love enjoying them pizza-style while catching up on Netflix. Don’t miss the reel video for easy steps!
The highlight of this Keema Naan recipe, which I first saw on Sanober's Instagram, is the use of raw keema filling. The fact that I didn't have to cook the keema and wait for it to cool to stuff the naan made me want to try her recipe immediately. I have been making her Keema Naan since September 2021 and have made the filling in a few different ways until I found what I love.
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What is keema naan made of?
Here is the list of key ingredients to make Keema naan. Please refer to the Recipe Card at the end of this page for a detailed recipe.
- Flour: I like to use a blend of whole wheat (atta) and all-purpose (maida) flour for the dough. You may use either flour exclusively; just adjust the water accordingly to achieve the right dough consistency.
- Instant Yeast: For leavening the dough. I always keep instant yeast in the fridge or freezer to stay fresh.
- Oil: This adds tenderness to the dough, and you can use any cooking oil or ghee. I’ve tried olive oil, ghee, and even sheep’s ghee, all with excellent results.
- Egg: Not a traditional naan ingredient, but adding an egg enriches the texture, colour, and flavour. If you don’t have an egg on hand, replace it with 2–3 tablespoons of yoghurt or milk.
- Yoghurt: This aids in the dough’s fermentation thanks to its beneficial bacteria. Use yoghurt for the dough and brush it on the naan before baking.
- Keema (ground or minced Meat): For the filling, you can use ground beef, lamb, goat, or mutton. I’ve tried them all, and each brings a unique, delicious flavour to the dish.
- Veggies: Red onion, green chillies, fresh coriander, and mint add freshness and vibrant flavours to the keema mixture.
- Ginger Garlic Paste: This is a must! Don’t skip it!
- Dry-Roasted Coriander and Cumin Seeds: The star of the filling, these toasted spices elevate the meat’s flavour profile. Take a moment to roast and grind these—they’re worth it.
- Ground Spices: Turmeric, red chilli flakes, and garam masala (try my homemade blend!)
- Kalonji (Nigella Seeds): These seeds go on top of the naan for a burst of earthy flavour.
- Butter: For that irresistible finish, brush your naan with melted butter after baking.
Should I wash the minced meat?
A question I frequently get on Instagram is: Should I wash or rinse minced meat (keema)? My answer is NO. Generally, there’s no need to rinse keema unless it has a significant amount of blood—then I simply place it in a colander to let the excess drain. (USDA article)
Interestingly, I used to wash ground meat when I first started cooking, rinsing it in a colander under running water until clear. While this method works fine for curries or soups, it doesn’t hold up when shaping meatballs or patties. Over time, I found that washed keema loses flavour and colour, which impacts the final dish.
Atta or Plain Flour
The reason I mix atta (whole wheat) and plain (maida) to prepare the naan dough is a purely personal choice. Traditionally naan is made with only plain flour but now you can find recipes with all kinds of flour. I find dough with a mix of wheat and plain flour is easier to hand-knead.
Foil or Baking Paper
Both options work great. Lining the baking tray will help keep the tray clean and prevent the keema naan from sticking to it. While using foil, you may come across one or two naans stuck to the foil but that can be easily removed without any damage to the naan.
Tawa or Oven
I know I am calling this oven-baked keema naan, but we start by cooking it on a tawa and finish it off in the oven. The initial tawa step seals the bottom, while the hot oven bakes it through for a beautiful, even finish.
If you don’t have an oven or prefer not to use one, you can complete the entire cooking process on the tawa instead. Simply skip the yoghurt brushing, then flip and roast on high flame until fully cooked. While this stovetop method is quicker, the naan may be slightly less neat and drier than the oven-baked version.
Instructions
Prepare the naan dough as directed in the recipe card and let it for rising. Meanwhile, prepare the keema filling. There is no cooking required to make the filling.
Shape and bake
Take a dough ball and spread using your hands or a rolling pin to palm size. Place a meatball in the centre
Seal by lifting the dough and pinching to seal as you go around ensuring the meat mixture is completely covered.
Keep aside covered with a kitchen towel and repeat with the rest of the dough and meatballs.
Use your hands or a rolling pin to spread the dough. Use your fingers to make dents all over your naan to prevent it from rising while in the oven.
Place the naan on the hot tawa and let it cook until the bottom crust starts browning. Take this time to shape your next keema naan.
Remove the naan from the tawa and place it on the baking sheet lined with foil or parchment paper. Brush the naan with some yoghurt and sprinkle some nigella (kalonji) seeds. Repeat this with as many naans as the tray can hold.
bake the keema naans in the 200C preheated oven on level 2 for 18 to 20 minutes or until the top is browned. Brush with butter as soon as it is out.
Let it rest for a few minutes before you take a bite. Serve with labneh and mint chutney.
Recipe Tip
The beauty of this recipe is, that you can make your trusted naan dough with or without egg and use any minced meat - beef, lamb, goat, mutton etc. Btw, you should follow her on Instagram for her delicious recipes and gardening tips.
If you enjoyed making this keema naan recipe, you should check out my Turkish Gozleme recipe, which also uses raw meat mixture but is stuffed in an unleavened dough and cooked on the stovetop.
Storage
To store any leftover keema naan, allow it to cool completely, then wrap each naan individually in plastic wrap or foil. Place the wrapped naans in an airtight container or a zip-lock bag, and refrigerate for up to 3 days.
For make-ahead or longer storage, freeze them for up to 2 months. When ready to eat, reheat in a preheated oven at 180°C (350°F) for 10–12 minutes or on a tawa over low heat until warmed through, ensuring the naan stays soft and flavorful.
FAQs
Yes, you can make keema naan with just whole wheat flour, but keep in mind it may be denser and slightly less soft than a dough with all-purpose flour. Adjust the water as needed for a smooth, pliable dough.
Yes, you can use active dry yeast in the same quantity, but you’ll need to activate it first. Dissolve the yeast in lukewarm water with a bit of sugar and let it sit until foamy, about 5–10 minutes, before adding it to the flour mixture.
The dough may be made a day ahead and stored in the fridge. However, allow it to come to room temperature before using it. I would not recommend making the keema filling a day in advance. For the obvious reason that it is a raw filling.
No, the keema filling goes in raw. It will cook thoroughly during the tawa-to-oven process, resulting in a juicy, flavorful filling.
Yes, if you don’t have an oven, you can cook the naan entirely on a tawa. After sealing the naan, cook it over medium-high heat, flipping frequently until fully cooked and golden brown. It may take less time but will have a softer texture than the oven-baked version.
Yes, you can skip the egg and replace it with 2–3 tablespoons of yoghurt or milk to maintain the dough’s softness and flavour.
The dents prevent the naan from puffing up too much, ensuring the bread stays flat and holds the filling well. This step is key to keeping the texture just right.
Related
Looking for more recipes using ground meat? Try these:
📖 Recipe Card
Keema Naan (Oven Baked)
Ingredients
For the dough
- 3 cups flour, a mix of atta and plain flour
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 2 teaspoon salt
- 3 tablespoons olive oil , or any cooking oil
- 1 large egg
- 2 tablespoons yoghurt
- 1 cup lukewarm water, approx
For the filling
- 500 grams ground meat, beef or lamb or mutton
- 1 medium onion, diced finely
- 5 to 8 green chillies, slit and chopped finely
- Fresh coriander leaves, chopped
- Fistful fresh mint leaves, chopped
- 1 tablespoon ginger garlic paste
- 1 tablespoon coriander seeds, toasted and crushed
- 1 tablespoon cumin seeds, toasted and crushed
- ¼ teaspoon turmeric powder
- 1 tablespoon chilli flakes
- 1 teaspoon garam masala, use my recipe
- salt to taste
Others
- yoghurt, to brush before baking
- nigella seeds, nigella seeds to sprinkle on top
- butter, to brush after baking
Instructions
Prepare the naan dough
- Take a large bowl, add flour, instant yeast, sugar, and salt, and mix thoroughly with a whisk.3 cups flour1 teaspoon sugar2 teaspoons instant yeast2 teaspoon salt
- Make a well in the centre and pour in oil, egg and yoghurt. Stir and rub the mixture into the flour until it resembles crumbs.3 tablespoons olive oil1 large egg2 tablespoons yoghurt
- Stir in lukewarm water and use a wooden spoon or rubber spatula to mix until it starts to form a dough that comes away from the side of the bowl. Dust your palms with flour and also sprinkle some on the work surface or in the same bowl and start kneading the dough. Keep a timer for 8 to 10 minutes and knead until smooth but so don't use more flour while kneading.1 cup lukewarm water
Prep the dough for rising
- Grease a large bowl with olive oil. Place the dough in and turn over to coat the dough entirely with oil. Cover with cloth or lid and place in a warm place for 1 - 2 hours or until it doubles in size.
Prepare the raw keema filling
- (You may use a mini chopper to chop the onions, green chillies, and fresh herbs together.) Take a large bowl and add the minced meat, chopped red onion, green chillies, coriander leaves, mint leaves, and the ginger garlic paste.1 medium onion5 to 8 green chilliesFresh coriander leavesFistful fresh mint leaves1 tablespoon ginger garlic paste500 grams ground meat
- Add the toasted and crushed cumin and coriander seeds, turmeric powder, chilli flakes, garam masala and salt to taste. Mix thoroughly using hands and keep refrigerated until needed.1 tablespoon coriander seeds1 tablespoon cumin seeds¼ teaspoon turmeric powder1 tablespoon chilli flakes1 teaspoon garam masalasalt to taste
Make stuffed keema naan balls
- Once the dough is doubled in size, punch down and divide the dough into 5 equal balls. Divide the minced meat mixture also into 5 equal parts.
- Take a dough ball and spread using hands or a rolling pin to palm size. Place a meatball in the centre and seal by lifting the dough and pinching to seal as you go around ensuring the meat mixture is completely sealed. Keep aside covered with a kitchen towel and repeat with the rest of the dough and meatballs.
Shape the keema naans
- Preheat the oven to 200 °C, line a baking tray with foil or baking paper. Place a cast iron or thick-bottomed pan on the stove on medium flame.
- Take a stuffed dough ball and use your hands or a rolling pin to spread the dough. Form a border wall by keeping the edge thicker than the centre. Use your fingers to make dents all over your naan to prevent it from rising while in the oven. (the shape doesn't matter but don't skip the dents.)
Bake the keema naans
- Place the naan on the hot tawa and let it cook until the bottom crust starts browning. Take this time to shape your next keema naan.
- Remove the naan from tawa and place it on the baking sheet lined with foil or parchment paper. Brush the naan with some yoghurt and sprinkle some nigella (kalonji) seeds. Repeat this with as many naans as the tray can hold. I could make 3 at a time. And then bake the keema naans in the preheated oven on level 2 for 18 to 20 mins or until the top is browned.yoghurtnigella seeds
Serve keema naan
- As soon as you take it out of the oven, brush it with butter. Let it rest for a few minutes before you take a bite. Serve with labneh and mint chutney.butter
Anita says
my family loved this! I used to make with cooked filling but this is way better!
nafesa says
thank you
Famidha Ashraf says
I used to send a monthly digest... will resume soon.
nafesa says
hi do u send email up date..lovely recipes