3.5/5 rating (141 votes)

Keema Naan

Fluffy Leavened Bread stuffed with spicy keema

  • Heat None
  • Serves 4
  • Prep 1 hr
  • Cook 5 mins
Keema Naan

These naan are soft and fluffy and filled with an amazing spiced mince lamb filling

Hari says

Keema naan isn't really a dish that I have grown up with, but it's fast become a very popular bread to have when you go out for a meal at an Indian restaurant. I do have a bit of an internal battle with myself about these dishes - it's the same as having meat in a samosa... it feels a bit wrong, but, what can I say except that it tastes great!

The dough for naan bread tends to be leavened naturally with a live yoghurt, which is what aerates it and makes it so light and fluffy. A traditional naan is made by the dough being shaped in the expert hands of bread makers and then slapped onto the internal wall of a sizzling tandoori oven where it bakes, giving it a wonderfully distinct smoky flavour.

There is something truly satisfying about making your own naan. Plus, with this recipe, you can add a wonderful spicy minced lamb or keema, which does make it a truly delicious thing. The keema is cooked separately, left to cool and then stuffed into the naan dough which is baked on a griddle or tava and then in the oven. This works amazingly well on a pizza stone too so give that a go if you have one.


  • Ingredients
  • Method

For the Naan Bread

  • 450g plain flour
  • 300g atta
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 tsp active dry yeast
  • 2 tsp sugar
  • 150ml warm milk
  • 2 tbsp rapeseed oil
  • 150g natural yoghurt

For the Keema Stuffing

  • 200g minced lamb
  • 2 tbsp oil
  • 1 onion, very finely chopped
  • 2 garlic cloves, minced
  • 5 cm piece ginger, minced
  • 2 green chillies, finely chopped (optional)
  • 2 tbsp tomato puree
  • 1 tsp chilli powder
  • 1 tsp coriander seeds, crushed 
  • 1 tsp cumin seeds, crushed
  • 1 tsp garam masala
  • 1 tsp salt (to taste)
  • Handful fresh coriander leaves, finely chopped


To make the dough

  1. In a small ramekin or bowl, add 4 tbsp of lukewarm water then add the yeast, sugar and stir to dissolve. Add more water if required, but ensure it's not too hot. Once the yeast has been activated it will begin to foam.
  2. In a large mixing bowl, add the flour, salt, baking powder, yoghurt and oil. Once foaming add the yeast too.
  3. Using one hand, start to bring the mixture together. If it feels a little dry, add in a little of the milk and start to knead it to make a soft ball of dough. If it’s dry, add a little more milk or a little more flour if it gets too wet.
  4. One it has all come together and you have a soft pliable dough, cover it with a little oil and cover the bowl with cling film and leave in a warm place to rise for 2 hours.

To make the Keema stuffing

  1. Heat oil in a pan and on a medium heat start to fry the finely chopped onions.
  2. After 5 minutes, add the minced ginger and garlic until everything is golden brown.
  3. Add the mince meat, chopped chillies, spices and salt and stir fry until the meat has browned.
  4. Squeeze in the tomato puree and a splash of water if needed. Leave the mixture to cook thoroughly, stirring occasionally until all the liquid has evaporated. The filling must be dry.
  5. Leave to then add the chopped coriander leaves.

To make the Keema Naan

  1. Pre-heat your oven to the highest temperature. Put in the heaviest baking tray to heat in the oven.
  2. Punch down the dough and knead it again and divide into 8 equal balls.
  3. While working on 1 ball, keep the remaining balls covered.
  4. Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
  5. Dust with a little flour if needed and roll out the naan, about 15cm in length.
  6. Brush the top with melted butter.
  7. Remove the hot baking tray from the oven, grease it well with butter and place the naan onto it. You can make more to create as much naan as you can to fit on more than one tray. Put it into the oven on the top for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
  8. Once puffed up and browned on one side, flip the naan and place back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
  9. Wrap the naans in a clean tea-towel and serve hot.

Served with

These are so tasty I love to eat them just on there own but they do also make a lovely side dish to your Friday night curry too. 

Foodies100 Index of UK Food Blogs

Nutritional information

Typical values* per Serving
Fat (g)6.8
of which saturates (g)1.2
Carbohydrates (g)56
of which sugars (g)3.8
Fibre (g)2.1
Protein (g)8.0
Salt (mg)1.4
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Keema Naan ”


Comments (6)

  • Martin


    11 July 2020 at 16:13 |
    Is this suitable
    Chakki Atta Flour Stoneground


    • Hari Ghotra

      Hari Ghotra

      14 July 2020 at 18:49 |
      Yes that is fine!


  • Dak Kirkman

    Dak Kirkman

    06 April 2020 at 13:19 |
    How many does this make?


    • Hari Ghotra

      Hari Ghotra

      06 April 2020 at 13:38 |
      Hi Dak You will probably get 8 with this mixture. Let me know how you get on and please post your pictures on the app. Thanks Hari


  • Eugene


    28 March 2020 at 15:47 |
    How hot... The oven?


    • Hari Ghotra

      Hari Ghotra

      28 March 2020 at 16:18 |
      Hi Eugene try 220C take pictures and post them on the app please. Thanks Hari


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