Easy Keema Naan (Oven + Stovetop)

Modified: Jul 8, 2024 · Published: Mar 31, 2020 by Fatima Cooks · This post may contain affiliate links · 30 Comments

Today I'm sharing an absolutely delicious recipe for Keema Naan. This is something I cook perhaps once or twice a year but whenever I do, it's an absolute treat.

Keema Naan wins MAJOR points because is a complete meal in itself. However, it's totally elevated when served alongside a green chutney and zesty onion salad. If you're feeling fancy, serve it with some fat potato chips and an ice cold fizzy drink and call it a day!

The recipe for the keema I am using for this is pretty much the same as my keema samosa filling recipe. I find this recipe has the perfect balance of spices and didn't need any changes to adapt to this recipe.

Easy Keema Naan Recipe - In The Oven + Tawa

Raw Keema vs Cooked Keema in Naaans

This is largely down to preference. Throughout the past I've mostly used cooked keema to stuff anything, from Naans to parathas.

However, last year I was introduced to stuffing using raw meat by my neighbour. She sent over a keema stuffed paratha and it was legitimately the most delicious paratha that had passed my lips. I actually hid the last piece from my family, for myself. It was that deep. I was totally converted to the raw keema life for good after that!

Easy Keema Naan Recipe Close up View — Using raw keema to stuff your naan = basically eating a giant kebab

I'll sum up the pros and cons of using raw keema over cooked nice and concisely for you:

Pros:

it's quick because you don't need to spend time cooking the keema
you save on washing one pot because the keema doesn't need to be cooked
the keema remains super moist and juicy and retains all its moisture inside the naan layers
it feels like you're eating a big kebab stuffed inside a naan, overall just easier

Cons:

You have to deal with raw keema in a very hands-on way which may be unappealing for some people
you may have fears the keema won't cook through (I assure you it will, even for lamb and beef, TRUST ME on this!)
it's easier to adjust spices when the keema is cooked
raw keema seems to be generally the lesser used methods therefore some people may not be open to trying something new
you may not like the idea of eating a large kebab stuffed inside a naan.

At the end of the day, it is your Keema Naan and totally up to you. I have included instructions for both types in my recipe 🙂 My personal preference is to use raw keema - it's just so much more quicker, more convenient and I LOVE how juicy the keema stays!

What leads to a better Naan - oven cooking or stove-top?

Traditionally Naans are baked in a super hot clay oven. Obviously we don't have access to those (if you do, lucky you! Use that!) therefore we're left with two options: our regular home oven or our stove-top.

Typically recipes ask you to first cook your Naan on a pan on the stove-top and once it has cooked from the bottom, transfer it to the oven.

The oven method leads to more even browning - I've used this method for the photographs taken in this post.

If you don't have an oven though, it's totally fine to cook your Naan entirely on a pan on top of your stove-top. You can essentially cook it the way you'd cook a roti, on your tawwa. Cooking on the pan leads to less even browning, but it is quicker and more efficient than the oven method. I made my Peshwari Naans on the stove and it leads to browning more akin to a chapatti.

In terms of flavour, I'm inclined to say there isn't much of a difference between both ways.

Substitutions + Variations

To make this vegetarian or vegan, you can use crumbled paneer, tofu or Quorn in place of the minced meat and it will work well.
If you want a spin on the flavour, feel free to add some chopped mint and/o whole anardana (dried pomegranate seeds) for a slight tang, or any additional spice you would usually use in your own families standard keema recipe.

Frequently Asked Questions

How long can I store the Keema Naan?

Cooked, and stored properly, these Keema Naans will last in the fridge for 3-5 days

How should I store the Keema Naans?

In order to preserve the texture and increase their life, store the Keema Naans wrapped in foil and then placed into an airtight container

How long can I store the raw Naan dough?

After the dough has risen, you ideally will want to use it within 2 days

How long can I store the keema mixture?

If your mixture is raw, I would say it can be stored in the fridge for about a day. Cooked keema can be stored in the fridge for 2-3 days

What should I do if I want to prepare the Keema Naan in advance?

If you want to serve this for an event or get-together, you may want to know how to prep these in advance.

My personal experience with Keema Naans have been that there are two ways that work for advance prep:

Cooking them till they are done, storing them by wrapping them in foil and then in an airtight container such as a hotpot, and then heating them over a pan on the hob or in the microwave and re-applying the butter is the best call of action
Preparing the dough and keema up to 2 days in advance, then rolling it out, stuffing and cooking as and when needed

If you would like to prepare and store them as raw dough stuffed with keema ready to be cooked, it isn't so straightforward. The keema will release moisture and make the dough soggy, which in turn will make the Naans difficult to handle and prone to tearing. I haven't had success with this therefore I don't recommend doing this.

Do I need to use yeast? Will this recipe work without yeast?

I am adding in this question as it has popped up a few times over the years. Yeast is pretty important in this recipe - it doesn't quite work the same without it. Without the yeast, the naan will be flat and like roti.

I'm finding the dough a bit tacky to work with - what should I do?

If you find the dough is a bit tacky to work with, that is how it should be. A tackier, more moist dough will lead to a more fluffy naan. In order to counter this, you can liberally dust your surface area and dough as you are rolling it out.

How can I double this recipe?

Double all the ingredients

How to serve Keema Naans

They're an ideal, portable meal for any time of the day! You can take these as a packed lunch anywhere, for picnics, work, school - really, anywhere! And since the keema is all contained in the Naan, it's very convenient!
Ideally, these are served best with a raita or a coriander and mint chutney
A salad goes lovely with these too. A simple kachumber salad (diced onions, tomatoes and cucumbers) would be great. If that sounds like too much, just some red onions soaked in some vinegars will do wonders too!
To be honest, I don't see the need to have to serve a curry alongside this. If I ever serve these as a dinner, the most I will do alongside it is a raita and salad.

On to the recipe! If you make this, I'd LOVE to see on Instagram! Tag me or send me a DM - I'm @fatima.cooks and I absolutely LOVE seeing recreations!

Enjoy, with love x

📋 Recipe

Easy Keema Naan Recipe - In The Oven + Tawa

This stuffed Keema Naan recipe is an absolute treat - just like the Naans served at the restaurants!

Prep Time: 2

Cook Time: 30

Total Time: 2 30

Servings: naans

4.55 from 99 votes

Print Rate

Ingredients

For the Naan dough

1 packet yeast (1 packet = 7g)
1 cup (250 ml) milk
1 tablespoon oil
1 teaspoon salt
1 tablespoon sugar
4 (90 g) heaped tablespoon full fat yogurt
1 egg
5 ⅔ cups (700 g) flour you can use self-raising flour for a fluffier naan

For the Keema Stuffing

1 ⅔ lb (750 g) mince meat of choice - lamb/chicken/beef
1 (110 g) onion diced
8 cloves garlic minced
3 teaspoon coriander powder
4 teaspoon whole cumin seeds
0.75 teaspoon red chilli powder
1.25 teaspoon cracked black pepper
3.5 teaspoon salt or to taste
1 teaspoon ginger powder or half tablespoon fresh ginger
1 bunch of fresh coriander chopped

Other Ingredients

3 tablespoon nigella (kalonji) seeds
3 tablespoon sesame seeds
melted butter (to brush over the naan)

Instructions

To make the Naan: In a large bowl add 1 cup warm milk and one packet (7g) of yeast. Allow the yeast to activate for a few minutes before adding the following one at a time and stirring in between: oil, yogurt, salt, sugar then eggs. Finally add in the flour and knead the dough until it is combined. Allow this to rise, covered, for about 1.5-2hrs
For the raw keema filling: Mix all the ingredients together well and set aside
For the cooked keema filling. Add some oil into a pan. Add in all the ingredients aside from the onion and coriander and fry on high till the meat has changed colour. This is usually enough time for the chicken to have just cooked. For lamb/beef, you may need to add half a cup of water and simmer on low until the meat is cooked. Please dry out ALL the moisture from the keema because the Naans will break if the mixture is wet. Add the onions and coriander at the end
To assemble: Evenly divide the Naan dough into 5 portions. Roll one portion out till it's about the size of your hand when stretched open. Using a spoon, load in the keema filling.
Using your fingers, begin to pinch in the sides of the dough towards the centre whilst at the same time pinching all the sides together at the centre, as shown in the images below
Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
Next, using a mix of your rolling pin and weight from your hands, roll out the Naan until your desired size. Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough.
When it's at your desired size, sprinkle over some onions seeds and sesame seeds. Use a rolling pin to simply apply pressure to get the seeds to stick to the dough
(optional) Use the end of your rolling pin/a wooden spoon to pierce the Naan with holes all around the Naan
For the Oven method: Transfer the Naan to a hot pan. Cook this for a few moments, until the bottom forms a brown skin, then transfer to a preheated oven and bake at the highest heat for 5 minutes.
For the pan method: Transfer the Naan to pan heated on medium. Cook the Naan and flip it on the other side. Keep doing this until the Naan has browned sufficiently
Brush with warm butter immediately after taking off the heat

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Comments

4.55 from 99 votes (95 ratings without comment)