Keema Naan, Meat Filled Flatbread Recipe

Keema naan. Meat stuffed flatbread. This is so delicious and simple to make.

Keema means mince, and naan means bread, so this is literally mince bread.

Flatbreads are some of my favourites because of how easy it is to make them. Cooked in a pan, they are super simple. This is one of the rare cases where something that is easy to do is good at the end. You can use any minced meat you like or make them with cheese instead. 

Check out the Flatbreads page for many more delicious recipes just as simple as this one.

This recipe makes 4 good sized Naans. If you want to make more, then just multiply the amount of ingredients.

Watch the video down below to see detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

100g (3.5oz) milk, cold 

70g (2.5oz) yogurt, cold

5g (0.2oz) salt

5g (0.2oz) sugar

3g (0.1oz) dry yeast or three times the amount of fresh yeast

10g (0.35oz) oil or soft butter

My kitchen was very warm 25C (77F) so I used cold milk and yogurt from the fridge. If your kitchen is cold, then leave them out to come up to room temperature.

To learn more about dough temperature control click here.

For the filling –

200g (7oz) minced meat. You can use any mince you like – pork, beef, chicken or other.

1 small onion, minced

6 cloves of garlic, minced

Salt, pepper, paprika, cumin, garam masala & coriander to season.

Yogurt & herbs for dipping.

Method

1. Add the milk and yeast to a bowl and let the yeast hydrate for a couple of minutes.
2. Add the salt, sugar, oil, and yogurt and give it a good mix to dissolve any salt and sugar crystals.
3. Add the flour and mix until combined.
4. Knead the dough for around 5 minutes. Desired dough temperature 24 – 25C (75 – 77F). If your dough is warmer, then reduce the proofing time. If it is cooler, then increase proofing time.
5. Proof for 45 minutes.
6. Degas (punch down).
7. Proof for 45 minutes.
8. Divide into 4 equal pieces and preshape.
9. Cover and rest for 20 minutes.
10. Shape into tight balls.
11. Final proof 45 – 60 minutes. If your dough is a bit sluggish, then leave it to proof for longer.
12. Fill the dough pieces, roll them out and cook them on a medium-high heat in a pan with oil turning every 30 – 60 seconds until nicely coloured on both sides. Total cooking time or around 5 – 6 minutes. *Be careful when rolling the dough to not apply too much pressure as the filling might pop out of a corner. Roll them gradually, and if they are resisting, then simply let the dough rest for 5 minutes before continuing.