Indian Keema Stuffed Naan Bread

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A beloved North Indian street food classic, this stuffed naan wraps a richly spiced minced lamb filling inside a soft, pillowy bread cooked on a hot skillet. Each tear reveals juicy, aromatic keema balanced against fluffy, lightly charred dough brushed with ghee. Best served warm with pickled onions, green chutney, or a cool yogurt raita.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 21 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 4 gSugar
• 24 gProtein
• 620 mgSodium
• 380 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 9 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the naan dough

• 3 cups (390 g) all-purpose flour, plus extra for dusting
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 1/3 cup (80 g) plain whole-milk yogurt
• 1/4 cup (60 ml) warm whole milk
• 3 tbsp neutral oil or softened ghee
• 3/4 cup (180 ml) warm water, as needed

For the keema filling

• 1 lb (450 g) ground lamb or goat mince
• 2 tbsp ghee or vegetable oil
• 1 large yellow onion, very finely chopped
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 small green Thai chilies, minced
• 1 medium ripe tomato, finely diced
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri red chili powder
• 1 tsp ground coriander
• 1 tsp fine sea salt, or to taste
• 1/3 cup finely chopped cilantro leaves and tender stems
• 2 tbsp fresh mint, chopped (optional)

For finishing

• 3 tbsp melted ghee or unsalted butter
• 1 tsp nigella seeds (kalonji)
• Extra chopped cilantro for garnish

Directions

1. Activate the dough: in a small bowl combine warm water, milk, sugar, and yeast; let stand 5 to 8 minutes until foamy. In a large mixing bowl whisk flour and salt, then add yogurt, oil, and the yeast mixture. Stir to a shaggy dough, turn out onto a floured surface and knead 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, or until nearly doubled.
2. Meanwhile make the filling: heat ghee in a heavy skillet over medium heat. Add onion and cook 6 to 8 minutes until deeply golden. Stir in garlic, ginger, and green chilies and sauté 1 minute until fragrant. Add cumin, turmeric, coriander, Kashmiri chili, and salt; toast 30 seconds. Add the lamb, breaking it up with a spatula, and cook 8 to 10 minutes until browned and any liquid has evaporated. Stir in tomato and cook 4 to 5 minutes until the mixture looks dry and the oil begins to separate at the edges. Off heat mix in garam masala, cilantro, and mint. Spread on a plate and cool completely.
3. Punch down the dough and divide into 6 equal balls (about 110 g each). Keep covered with a damp towel so they do not dry out. Working one ball at a time, dust lightly with flour and roll or press into a 5-inch round. Spoon about 1/3 cup of cooled filling in the center, leaving a 1-inch border. Gather the edges up over the filling, pinch firmly to seal, then flip seam-side down and gently roll or press into a 6 to 7-inch oval, about 1/2 inch thick, taking care not to tear the dough.
4. Heat a large cast-iron skillet or tawa over medium-high heat until very hot but not smoking (about 2 minutes). Place one stuffed naan seam-side down on the dry pan and cook 90 seconds, pressing lightly with a spatula, until small bubbles appear and golden spots form on the underside. Flip, cook another 60 to 90 seconds on the second side, and char briefly over an open flame if desired for the classic tandoor finish. Transfer to a plate and tent with foil to keep warm while you cook the remaining naans.
5. Brush each hot naan generously with melted ghee, sprinkle with nigella seeds and a little chopped cilantro. Stack and serve immediately with mint-coriander chutney, sliced raw onions tossed with lemon and salt, and a cool raita on the side.

Cook’s Notes

• Keep the keema filling cool and dry; any moisture will make the dough soggy and cause the naan to burst while cooking.
• A heavy cast-iron skillet or comal gives the closest result to a tandoor oven at home and helps create the characteristic charred bubbles.
• For a richer dough, swap the neutral oil for soft ghee, and let the dough rest in the refrigerator overnight for deeper flavor.
• You can substitute ground chicken or beef for the lamb, adjusting cooking time since leaner meats dry out faster.
• Leftover cooked naans reheat beautifully wrapped in foil in a 350°F oven for 6 to 8 minutes; steam the inside with a light sprinkle of water before reheating to keep them soft.

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