Keema Naan

Keema Naan



Keema Naan

Naan is the most popular bread other than roti. It goes well with Indian curry. Serve this Keema Naan to your loved ones for Iftar.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes


For the dough

  • 4 Cups Maida / All purpose flour
  • ½ tbsp Baking soda
  • 1 tbsp Baking powder
  • ½ tbsp Salt
  • 1 tbsp Sugar
  • ¼ Cup Yogurt
  • Milk to knead the dough
  • 1 tbsp Oil
  • Butter or ghee to spread on naan
  • For the filling
  • 2 tbsp Oil
  • 1 Cup Onion
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 600 g Mutton mince / Keema
  • ¼ Cup Tomato puree
  • 4 tbsp Coriander powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Red chili powder
  • 1 tbsp Garam masala powder
  • Salt to taste
  • 2 Green chili ( chopped )
  • 2 tbsp Fresh coriander ( chopped )


For the dough

  1. Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.
  2. Add milk and knead a soft dough.
  3. Oil a bowl and transfer the dough in the oiled bowl.
  4. Cover the bowl and keep in a warm place for 1 hour.

For the filling

  1. Heat oil in a pan.
  2. Add onion and fry till translucent.
  3. Add ginger and garlic paste and fry for a few minutes till raw smell is gone.
  4. Add keema and fry for 2-3 minutes on high heat.
  5. Add tomato puree and cook for a minute.
  6. Add coriander powder, turmeric powder, red chili powder, garam masala powder and salt to taste and fry for a minute.
  7. Add a cup of water and cover and cook till the keema is done.
  8. Remove the cover and cook the keema till all the water is evaporated.
  9. Remove the pan from heat and keep it tilted so that all the extra oil is collected on one side of the pan.
  10. Let the keema cool completely before filling it in the naan.
  11. Assembly
  12. Heat a griddle.
  13. Divide the dough into 15-16 balls.
  14. Dust the balls with maida and roll to make a 4-5 inch circle.
  15. Keep a tbsp of filling in the center.
  16. Bring the ends together.
  17. Roll and flatten a bit.
  18. Dust with flour and very gently roll to flatten the naan.
  19. Heat a griddle.
  20. Apply water on the top surface of the naan.
  21. Keep the naan on the griddle with the water side down.
  22. The naan will stick to the griddle because of water applied.
  23. Now turn the griddle upside down over the flame.
  24. Cook till brown spots appear on the naan.
  25. Turn the griddle and cook the naan for 20-30 seconds.
  26. Remove using a tong.
  27. Apply butter or ghee if desired.
  28. Serve hot.
  29. You can make these naans and store in a hot box a few hours prior to eating.
  30. This recipe can be halved or doubled easily.
  31. You can use a mix of all purpose flour and wheat flour to make your naan a little healthier. The texture will be little different though.

Recipe Notes

You can adapt the dough in this keema naan recipe in a number of ways:

- Replace the egg with 3 tbsp of water or yoghurt.
- Use milk instead of water.
- Replace up to one third of the warm water with a good yoghurt, such as full-fat Greek yoghurt.

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