Stuffed naans are a delight to eat, and keema naan is definitely my favourite!
Amount Per Serving % Daily Value*
Calories 556 27%
Calories from Fat 176
Total Fat 19.6g 30%
Saturated Fat 8.5g 42%
Unsaturated Fat 9.7g
Trans Fat 0.0g
Total Carbohydrate 76.3g 25%
Dietary Fibre 3.3g 13%
Protein 17.3g 34%
Cholesterol 44.6mgs 14%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 375 g (2½ cups) plain flour
- 60 ml (¼ cup) plain yoghurt
- 2 tbsp melted ghee or butter
- 125 ml (½ cup) tepid water
- 1 tsp yeast
- 1 tsp salt
- 1 tsp sugar
- ½ tsp baking soda
- 1 egg (optional)
For the keema stuffing
- 150 g (5 oz) minced lamb or beef
- 1 small onion, finely chopped
- 1 tbsp garlic & ginger paste
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp salt
- ½ tsp chilli powder
- 1 tbsp vegetable oil or ghee
- Add the yeast and sugar to the water and allow to stand for 10 minutes.
- Sieve the flour, salt and baking soda into a bowl. Add in the yeast mixture, the ghee, yoghurt and the egg. Mix to a smooth, soft dough.
- Knead the dough on a floured surface for 3-4 minutes.
- Place the dough in a greased bowl. Brush lightly with melted ghee. Cover and stand in a warm place for about 2 hours until the dough roughly doubles in size.
- Prepare the keema: Heat the oil in a pan and fry the onions and garlic & ginger paste for 2 minutes.
- Add the meat and spices and stir-fry for about 5 minutes until the mixture is brown and DRY! Turn off the heat and allow to cool.
- Remove the risen dough from the bowl and place on a floured surface. Punch the dough down and knead for 2 minutes.
- Split the dough into four pieces. Roll the pieces into balls. Place a ball on a floured surface and roll out to about 15-20 cm (6″).
- Place a quarter of the keema mixture in the middle of the dough. Pull up the edges of the dough to make a little sack. Work into a ball and place back on the floured surface with the creases on the underside. Repeat with the remaining dough pieces.
- Cover the dough balls and leave to rest for 30 minutes.
- Turn your grill onto maximum and place a baking tray underneath.
- Press a dough ball down gently on a floured surface and roll out gently into a tear or oblong shape. Brush the surface with melted ghee
- Place the naan on a hot tawa or flat pan for about 1 minute until it bubbles up.
- Transfer the naan to the hot baking tray and cook under the hot grill for about 1-2 minutes until the naan starts to turn brown.
- Brush the naan lightly with melted ghee before serving.
The tava (pan) and the grill pan should be very hot to ensure the naan is cooked properly.