If you’ve never made Keema Naan's at home before, this is the perfect place to start. These Keema Naans use a super simple 3-ingredient dough — no yeast, no proving, no fuss. Just mix, roll, fill and cook.
About This Keema Naan Recipe
For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.
For the filling: Sometimes the keema is cooked first and then wrapped inside the naan dough before cooking. That is a more authentic style of keema naan. At most Indian restaurants, they make these delicious meat filled naans the way I make them here. I've never had a bad one!
Ingredients
Using the freshest ingredients in this Keema Naan recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- FOR THE DOUGH:
- Self Raising Flour
- Full Fat Yoghurt
- Baking Powder
- For the KEEMA:
- Minced lamb or beef
- Onion - finely chopped
- Kashmiri chilli powder
- Cumin
- Green chillies - finely chopped
- Coriander (cilantro) finely chopped
- Salt to taste
- OPTIONAL
- Salt
- Sugar
- Melted Butter
- Chopped Garlic
- Coriander
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
- Step 2: One spoonful at a time, add the yoghurt and stir to combine.
- Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
- Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Keema mixture.
- Step 5: Place the lamb or beef mince and other keema ingredients on a plate and work them together with your hands, kneading them until really fine.
- Step 6: With your hands, carefully flatten the dough into a rough disk and add a quarter of your Keema mixture.
- Step 7: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
- Step 8: Using your hands, carefully flatten out your Keema Naan to your desired shape and thickness.
- Step 9: Brush off any excess flour to avoid burning. Add a splash of oil to a medium heated pan and fry your naans for 7-8 minutes on each side.
- Step 10: Top with a garlic butter mixture and extra chopped chillies. Dig in!
- Step 11: Look at that cross section!
Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.
Roughly 1-1 ratio
This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!
Variations
There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give these Keema naans a go and one of the below options and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.
- Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.
- Cheese naan - Follow this easy Cheese naan recipe! It uses the 3 ingredient dough and is so simple to make!
- Chilli Cheese naan - Love our cheese naan recipe but missing a kick of spice? Try this Chili cheese naan recipe!
Equipment
Non-stick frying pan – for easy, even cooking
Rolling pin – to roll the dough out nice and thin
Pastry brush – for brushing melted butter or ghee on top
Serving Size Makes 4 (Serves 8)
This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
To refrigerate, allow to cool completely, transfer to an airtight container and keep at room temperature for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.
To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each Keema naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.
Top Tip
A dry, hot pan is the key to getting your Keema naans perfectly cooked. It's vital if you want those lovely air bubbles!
FAQ
Lamb mince is the most traditional choice for keema naan, but beef mince is also common. It can also be made with chicken mince, turkey mince, or plant-based mince as an alternative.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Keema naan:
Recipe
Keema Naan
If you’ve never made Keema Naan's at home before, this is the perfect place to start. These Keema Naans use a super simple 3-ingredient dough — no yeast, no proving, no fuss. Just mix, roll, fill and cook.
Ingredients
- FOR THE DOUGH
- 2 cups (about 240g) self raising flour
- 2 cups (about 490g) full fat yoghurt
- 1 teaspoon baking powder
- FOR THE KEEMA
- 200g (½ lb.) minced lamb or beef
- ¼ onion - finely chopped
- ½ teaspoon chilli powder
- ½ teaspoon cumin
- 1 green chillies - finely chopped
- 3 tablespoon coriander (cilantro) finely chopped
- Salt to taste
- FOR THE GARNISH (OPTIONAL)
- 1 teaspoon salt
- 2 tablespoon Ghee
- 2 tablespoon melted butter
- 3 garlic cloves (finely chopped)
Instructions
- Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
- One spoonful at a time, add the yoghurt and stir to combine.
- Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
- Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Keema mixture.
- Place the lamb or beef mince and other keema ingredients on a plate and work them together with your hands, kneading them until really fine.
- With your hands, carefully flatten the dough into a rough disk and add a quarter of your Keema mixture.
- Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
- Using your hands, carefully flatten out your Keema Naan to your desired shape and thickness. Brush off any excess flour to avoid burning.
- Add a splash of oil to a medium-high heated pan and fry your naans for 7-8 minutes on each side.
- Top with a garlic butter mixture and nigella seeds. Dig in!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 492Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 10gCholesterol: 58mgSodium: 688mgCarbohydrates: 60gFiber: 4gSugar: 5gProtein: 21g
Have you tried this recipe?
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