Easy Keema Naan Recipe | Ground Beef Bread
Keema Naan is a unique Pakistani and Indian naan filled with keema (minced beef), it’s like a soft, fluffy, thick roti, chapati, or paratha that gives a more tenderizing taste. The Keema naan even becomes more palatable with chutney and tomato ketchup.
Today’s recipe is going to be special because I have tried it a lot of times, and this time, I used very basic ingredients and a simple method to make these fluffy and soul-soothing keema naans.
Don’t you have an oven?
Don’t worry! I have got cover. I will use the griddle (taws), which is easily available in every kitchen; the griddle makes the same naan oven.
In my home, I often serve these nutritious naans with the evening tea; you can consider keema naan as an appetizer, a side dish, or even a main meal because it’s so nutritious and like a substantial meal.
Why You Will Love This Keema Naan Recipe
- Unique Taste: This is true; the keema naan tastes unique. The umami taste of flour and spicy Keema complement each other and give the naan a more nuanced and balanced flavor.
- Fluffy & Juicy: The yeast inside the naan dough makes it so fluffy. I’m also using the oil and egg for toppings to make the naans more juicer; this entire medley gives a more authentic flavor.
- Easy To Make: Folks consider Keema naan a recipe from hell, but it’s not so difficult unless you follow the exact steps and ingredients. I’m using a griddle instead of oven today’s recipe that will even make it a breeze.
- Versatile: You can make further additions to Keema naan to elevate its look and flavors. Plus, serving a zesty chutney or tomato ketchup with it makes it an overpowering recipe. You can also customize the filing according to your taste buds. A few folk love to add melted butter inside it, and few sprinkle chili sauce or ketchup in the naan.
Which One You Should Use: Oven Or Griddle
When making keema Naan, the major head-scratcher that boggles the mind is whether to roll it with the oven or stick it to the skillet.
If you don’t have an oven, you can opt for a grill, as it doesn’t seem innocuous. With the griddle, you will also get a similar fluffy naan like in the case of an oven, but this time the naan resembles a paratha.
In ovens, you will get a crisp exterior with a tender inside, akin to traditional naan, Whereas a grill offers a quicker stovetop alternative, delivering a softer texture.
Overall, the taste remains unchanged whether you use an oven or grill. It’s not a question of cooking; it’s all about your cooking skills.
White Flour Vs Wheat Flour
In this keema naan recipe, you’re the boss of your own; the white flour and the wheat flour are both suitable for this recipe. Even though flour usage affects the texture and softness of the naan but the taste remains the same.
The white flour gives a softer and lighter texture, whereas the wheat flour gives a denser texture like the mine has in the picture. For me, wheat flour is more digestible and nutritious. You can choose any type of flour for the naan based on your preferences and availability.
Cooked Keema vs. raw Keema
This is something of a serious question that most of my readers ask. When it comes to choosing between raw Keema or cooked Keema, I always prefer cooked Keema because of the taste.
Using cooked Keema (ground beef) for fillings gives a more pleasant and flavorful taste. However, if you use raw Keema for the naans, the overall flavor will be dull.
I agree that separately pan-frying the Keema takes time, but you must opt for this way to achieve the perfect result.
When frying the Keema, we throw in ground spices, garlic-ginger paste, salt, and the works. This elevates the flavor and takes care of any lingering meaty smell. Conversely, using raw Keema for the filling might leave you with a stronger, meaty scent. So, the extra effort in pan-frying is worth it for a top-notch result.
Ingredients For Keema Naan
- Flour: The foremost item for making the dough is flour. Whether you’re using wheat or white flour is up to you.
- Yeast: Keema naan is fluffy, and the yeast is the secret behind its softness and fluffiness. This is a must-have ingredient that we will use while making the dough. You won’t ignore this item for the keema naan recipe.
- Oil: I’m using the cooking oil in the dough to make it softer. We will also use the cooking oil later to fry our Keema and naan.
- Keema (Ground Beef): The beef keema is more favorable than mutton. But you can still switch to lamb meat if beef is unavailable.
- Onions: I chopped the onions inside the chopper, and these onions will be used for frying the Keema.
- Egg & Milk:Pardon me! I forgot to highlight this item in the picture, but both are must-have. Later, I will mash the egg in milk and spread it on the naans via oil brush. This will prevent naan from sticking on the griddle and enhance the hues.
- Sesame Seeds (Til): I’m a big fan of traditional naans, and these nifty Sesame seeds are the main reason for it. For today’s keema naan recipe I’m using a small amount of sesame.
- Ground Spices: To enhance the flavor of Keema and make it more juice, I’m using some basic ground spices, including turmeric powder, red chili powder, crushed red chili, cumin powder, black pepper, dry coriander, and salt.
Steps For Preparing Keema Naan
- Prepare The Dough:First of all, prepare the dough. For this, add the flour in a mixing bowl. Then, add salt, oil, and yeast. Now mix all this medley until it becomes like a solid mud. Cover it up and leave it for 2 hours at least.
Prepare The Keema:
- Sauté The Onions:Heat the Oil in a frying pan, and add chopped onions. Sauté the onions until they turn golden or brown. Now add the garlic and ginger paste to make the taste more aromatic. I’m also adding a splash of water to avoid the burning of onions. Stir for one minute on medium heat.
- Add Keema (Minced Meat): This is our main ingredient (ground meat); add it to the pan and simmer it for two minutes on low heat.
- Bloom Spices: Toss all the ground spices, including turmeric powder, red chili powder, dry coriander, cumin powder, black pepper, crushed red chili, and salt. Plus, at this stage, you must add a minute amount of water so that the spices don’t stick to the surface.
- Add coriander and green chili: I’m sprinkling some coriander and green chili peppers to improve the texture. Simmer it on a medium flame for one minute.
Stuffing The Dough
- Roll The Dough: Our dough is ready for filling after two hours. First, divide the dough into three sections and roll each one. Roll gently to avoid holes in the naan.
- Mash An Egg: In a clean bowl, mash an egg with three tablespoons of milk. Later, we will use this egg for layering before filling the Keema in rolls.
- Fillings: Time to baste the rolled dough with egg; you can use an oil brush for this purpose. Also, spread the cooking oil on the surface of the rolled dough to add extra flavor and tenderness. Add the keema fillings, and close the dough by pinching all the sides individually.
- Rolling: Use a rolling pin to roll the naan again. You must be extra careful while rolling; keep very gentle hands to avoid holes. In case any holes appear, fill them with extra dough.
- Make Design: Use a rolling pin to roll the naan again. You must be extra careful while rolling; keep very gentle hands to avoid holes. In case any holes appear, fill them with extra dough.
- Spread the Oil on the griddle’s surface with an oil brush and heat it. Then, toss the naan on the griddle. Turn the flame to medium, and wait for a minute until the backside of the naan turns golden. Turn the naan upside down with the help of a tong, and cook the back of the surface as well.
- For Oven Method: First, transfer the naan to the heated grill for a minute to make the lower surface brownish. Then, place the naan in oven and bake it for 5 minutes on high heat.
Nabeela Pro Tip
- Always apply oil over the dough using an oil brush to prevent it from sticking to the grill.
- Before rolling the dough, sprinkle some rough (raw) flour on the surface and then roll the dough on it.
- Don’t fill the naan with raw Keema (ground beef); always fry the Keema first and then use it for fillings.
- Add butter inside the tough to make it more umami and healthy.
FAQs
What To Serve With The Keema Naans?
Keema naan is a complete meat, so you should always choose light options like salads, mint chutney, hummus, tomato ketchup, or fries. My homies like to savor it with tea, green tea, or coffee. You can also serve cold beverages with the keens, like coke and cola.
More Keema Recipes
- Keema Matar– A causal dish
- Keema Curry
- Aloo Gosht
- Peshwari Chapli Kabab
- Bhuna Gosht
Keema Naan Recipe
Ingredients
- 1 Cup flour
- 1.5 tbsp Yeast
- 0.5 kg Keema
- 1 tbsp Sesame seeds
- 1 Cup Oil (half for Keema and half for dough)
- 1 Chopped onion
- 1 tbsp Garlic paste
- ½ tbsp Ginger paste
- Coriander
- 2 Green Chillies
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp Salt
- 1 tbsp Cumin powder
- 10 Black peppers
- 1 tbsp Coriander powder
- ½ tbsp Crushed red chili
- ½ tbsp Ajwain (Carom seeds)
- 1 Egg
- 3 tbsp Milk
Instructions
Prepare The Dough
- To begin, create the dough by combining flour, salt, oil, and yeast in a mixing bowl. Mix until the dough becomes consistent, like a mud ball. Now Cover and let it rest for a minimum of 2 hours.
Cook The Keema (Ground Beef)
- Heat oil in a frying pan, add chopped onions, sauté until golden. Add garlic and ginger paste for aroma and a splash of water to prevent burning. Stir for a minute on medium heat.
- Add Keema (ground beef), stir it and let it simmer for 2 minutes. Toss all ground spices (turmeric, red chili, coriander, cumin, black pepper, crushed red chili, and salt). Add a small amount of water to prevent the spices from sticking.
- Lastly, add the coriander and green chilies to improve the flavor and texture. Simmer on a medium flame for one minute.
Stuffing The Dough:
- Roll the Dough: Divide the rested dough into three sections and roll each dough ball gently.
- Egg Mix: Mash an egg with three tablespoons of milk in a bowl. We will use this mashed egg for layering before filling the Keema.
- Stuffing: Baste rolled dough with egg, use an oil brush, add cooking oil for flavor, and place Keema filling. Close the dough by pinching it from all sides.
- Rolling: Use a rolling pin to roll the dough; apply gentle force to avoid holes in the dough. Fill any holes with extra dough.
- Rolling: Use a rolling pin to roll the dough; apply gentle force to avoid holes in the dough. Fill any holes with extra dough.
- Griddle: Heat the oil on the griddle, toss the naan, wait until golden, flip, and cook the other side.
- Oven Method: First, brown one side on the grill, then transfer it to the oven for 5 minutes at high heat.
