Keema Naan Recipe – Authentic Indian Ground Beef Flatbread

Last Updated on 2 months by Neha Deshmukh

Keema Naan Recipe – Authentic Indian Ground Beef Flatbread

Hey everyone! If you’ve ever been to a good Indian restaurant, you’ve probably had naan. But have you ever tried making it at home, stuffed with a flavorful, spiced ground beef? Trust me, this Keema Naan is a game-changer. I first made this for a family gathering, and it was an instant hit – everyone raved about the soft, chewy bread and the delicious, savory filling. It’s easier than you think, and the aroma while it’s baking is just heavenly!

Why You’ll Love This Recipe

This Keema Naan recipe brings the authentic flavors of India right to your kitchen. It’s a delightful combination of soft, pillowy naan bread and a richly spiced keema (ground beef) filling. Perfect as a snack, a light meal, or a side dish, it’s guaranteed to impress. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 grams all-purpose flour (about 4 cups)
• 10 grams kosher salt (about 2 teaspoons)
• 5 grams sugar (about 1 teaspoon)
• 7 grams instant yeast (about 2 ¼ teaspoons)
• 350 ml hot water (about 1 ½ cups)
• 30 ml neutral oil (about 2 tablespoons)
• 120 grams whole milk Greek yogurt (about ½ cup)
• 400 grams ground beef (about 14 ounces)
• 1 medium onion, finely grated
• 2 serrano peppers, finely chopped
• 15 grams cilantro, chopped (about ¼ cup)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe extra special:

• Greek Yogurt: Don’t skip the Greek yogurt! It adds a lovely tang to the dough and helps create that soft, chewy texture. Regular yogurt works in a pinch, but Greek yogurt is best.
• Serrano Peppers: These little guys pack a punch! Feel free to adjust the quantity depending on your spice preference. I love a good kick, but you can use jalapeños for a milder heat.
• Instant Yeast: Using instant yeast is key for a quick and easy rise. You don’t need to bloom it beforehand, which saves time. If you only have active dry yeast, you’ll need to bloom it in warm water with a little sugar for about 10 minutes before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
2. In a separate bowl, combine the hot water, oil, and Greek yogurt.
3. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Don’t worry if it’s a bit shaggy at first!
4. Knead the dough for 5-7 minutes until it becomes smoother and more elastic. You can do this by hand or with a stand mixer.
5. Lightly coat a large bowl with oil, place the dough inside, and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 2 hours, or until doubled in size. You can also refrigerate it overnight for a slower rise – I often do this when I’m short on time!
6. While the dough is rising, prepare the keema filling. In a bowl, combine the ground beef, grated onion, chopped serrano peppers, cilantro, and your favorite spices (I like to use cumin, coriander, turmeric, and garam masala). Knead the mixture with your hands until everything is well combined.
7. Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4 equal balls.
8. On a lightly floured surface, roll each ball into a circle, about 6-8 inches in diameter.
9. Spread a generous amount of keema filling over one half of each circle. Fold the other half over to create a semi-circle, and pinch the edges to seal. Alternatively, you can shape them into layered lachha naan by folding and rolling the dough with the filling inside.
10. Preheat your oven to its highest setting with the broiler on. Line a baking sheet with foil.
11. Gently roll out each naan to about ¼-inch thickness. Brush the tops with a little milk and sprinkle with sesame or nigella seeds.
12. Broil the naans for 2-3 minutes, or until they are nicely charred and puffed up. Watch them closely – they can burn quickly!
13. Brush the hot naans with melted butter and garnish with fresh cilantro before serving.

Expert Tips

• Don’t overwork the dough: Overkneading can result in tough naan.
• Hot Oven is Key: A super hot oven is essential for getting that perfect char and puff.
• Broiler Watch: Keep a close eye on the naan while broiling to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and a vegan ground beef alternative for a delicious vegan version.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. You might need to adjust the amount of water slightly. My friend, Sarah, who is celiac, loves this version!
• Spice Level: Adjust the amount of serrano peppers to control the heat.
• Festival Adaptation: Keema Naan is a popular dish during Eid and other special occasions. Serve it with a variety of chutneys and raitas for a festive feast.

Serving Suggestions

Keema Naan is fantastic on its own, but it’s even better with:

• A side of cooling raita (yogurt dip)
• A spicy mango chutney
• A simple salad
• A cup of masala chai

Storage Instructions

Leftover Keema Naan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best results.

FAQs

Let’s answer some common questions:

• What is the best flour to use for Naan? All-purpose flour works great, but you can also use bread flour for a chewier texture.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.
• How do I get the Naan to puff up? A hot oven and a good amount of kneading are key. Also, make sure your dough is properly rested.
• What is the traditional accompaniment to Keema Naan? Raita and mango chutney are classic pairings.
• Can I freeze leftover Keema Naan? Yes, you can! Wrap each naan individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.

Enjoy making (and eating!) this Keema Naan. I hope it becomes a favorite in your home, just like it is in mine! Let me know in the comments if you try it and how it turns out. Happy cooking!