Keema Naan (Easy + Foolproof!)

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/4 tsp kosher salt
• 1 1/2 tsp sugar (I use pure cane sugar)
• 1 tsp instant yeast ((see post for how to sub active-dry))
• scant 1 cup or ~3/4 cup + 2.5 tbsp hot water (~185°F/85°C) ( bring to a boil, then let sit for 3-4 min)
• 2 tbsp neutral oil (such as grapeseed oil, plus more for drizzling on top)
• 1/3 cup plain, whole milk Greek yogurt ((plain yogurt also works fine but it’ll make a more wet dough))
• 1 lb ground beef (keema) (preferably full-fat (80% lean) - Note 1)
• 1 medium yellow onion (finely chopped/minced (feel free to do this in a food processor using pulse setting))
• 2 Serrano peppers or Indian finger Chilies
• 1 tbsp roughly ground coriander seeds (I use mortar & pestle to roughly crush so there’s some powder and some ground up seeds)
• 1 1/2 tsp red chili flakes
• 1 tsp cumin seeds
• 3/4 tsp cumin powder
• 3/4 tsp garam masala (store-bought requires less salt)
• 1/2 tsp red chili powder
• 2 1/2 tsp kosher salt (start with 2 1/4 tsp if using store-bought garam masala)
• 1/3 cup cilantro (leaves & tender stems, finely chopped (also use food processor to finely chop))
• whole milk (for brushing before cooking)
• sesame seeds (preferably either natural or toasted – not raw)
• nigella seeds (kalonji) (optional)
• melted unsalted butter (for brushing on top (Salted butter gets too salty))
• finely chopped cilantro (for sprinkling on top)

Instructions

1. 1

   --- Prepare the Dough: ---

2. 2

   Whisk together the flour, salt, sugar, and instant yeast in the bowl of a stand mixer or other large bowl. In another medium bowl or measuring cup, whisk together the water, oil, and yogurt.

3. 3

   Turn your oven on to the ‘hold warm’ or 170°F/77°C setting for 2 minutes. Then turn it off.

4. 4

   Pour the yogurt mixture into the flour. If using a stand mixer, use the dough attachment to mix on medium-low (speed 2) for 2-3 minutes, stopping the mixer to incorporate the flour at the sides bottom of the bowl. It will start to form into a sticky, slightly wet ball, eventually wrapping itself around the dough hook. If kneading in a bowl, mix the ingredients as much as possible with a silicone spatula. Then transition to kneading with your hands for 2 minutes, until it forms into a sticky ball. If you’re using a stand mixer, transfer to another large bowl (so you can use your stand mixer for the keema). Lightly coat the top of the dough with 2 tsp oil to prevent it from drying out. Cover with a kitchen towel.

5. 5

   Place the covered bowl in the oven. Let rise for 2-3 hours, until it doubles in size. Alternatively, let it rise overnight in the fridge (~18 hours). Meanwhile, prepare the Keema.

6. 6

   --- Prepare the Keema: ---

7. 7

   Combine all the ingredients listed under ‘For the Keema’ in a stand mixer fitted with a paddle attachment or other large bowl.

8. 8

   If using a stand mixer, knead on medium speed (4) for 2 minutes. Alternatively, use gloved hands (try not to use bare hands or the green chili may sting), to knead for 3-4 minutes. You’ll begin to see a lacy, stringy texture (resha) of the meat. The mixture should be homogenous instead of crumbly. To test for taste, place a piece of the beef mixture onto a hot pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired. Keep in mind that the salt and spice will mellow out once it's inside the naan. Cover and set aside while the dough proofs.

9. 9

   --- Preheat Oven + Prep Baking Sheet: ---

10. 10

    Preheat the oven on to the broil function, or 550°F/288°C. (If you have low/high broil, you may have to experiment and switch between the two. High broil takes shorter than the time indicated, while low broil takes 10+ minutes.) Place the rack in the middle of the oven, so it has some space from the heat source (mine is on top). If you place it high up, it’ll cook too quickly, which may leave raw parts inside.

11. 11

    Brush/spray an aluminum foil*-lined baking sheet generously with cooking spray or oil. (A large baking sheet is ideal, but standard 12x17” is fine too - they’ll just have to squeeze in a little. Alternatively, you can use 2 8-9” round cake pans.)

12. 12

    --- Shape the Naan: ---

13. 13

    Turn the risen dough out onto a lightly floured work surface. Use a knife/bench scraper to divide the dough into 4 equal portions (~190g each piece), then gently shape each into a ball. Place one naan onto your work surface and cover the remaining naans with a kitchen cloth.

14. 14

    --- Method 1 - Lacha (Layered/More Textured): ---

15. 15

    Using a rolling pin, roll out the naan to about 8” in diameter. Spread about a quarter of the keema mixture (~170g) tightly and evenly over the naan, like you would a pizza topping. Leave some space (~1”) toward the edges. Press down on the keema so that it’s flat instead of crumbly.

16. 16

    Make a slit from the center to the edge of the round naan, like you would when cutting a slice of pie/pizza. (Tip: Make the cut at the thickest part of the rolled out dough, so there’s plenty of dough to fold over.) Roll it into itself until it forms into an ice cream cone shape. Seal the wide/top part by joining the folds and fold over/seal the sides so that the filling is contained within the dough.

17. 17

    Press both sides of the naan (if it was an ice cream cone, press the wide part and narrow part together) gently together to make a large ball/peda.

18. 18

    --- Method 2 - Keema in Middle (More puffy/Easier!): ---

19. 19

    Using a rolling pin, roll out the naan to 6” in diameter. Place a quarter of the keema filling (~170g) in the center of the rolled out dough, leaving space (~1.5”) toward the edges. Gather and fold the edges together at the top to envelope the keema inside, then press firmly to seal. Turn over and gently press down to flatten slightly. (Note that you’ll keep seam side down when baking.)

20. 20

    Lightly dust as needed. Flatten the dough ball using your hands to about 5 inches. Then use a rolling pin to gently roll out until it’s 9-10” in diameter, about ¼” thick. (See tips for rolling out.) Keep in mind that they’ll shrink and puff up, so you want them thinner and wider than you’d like the final product.

21. 21

    --- Bake/Broil the Naan: ---

22. 22

    Transfer the naan to the aluminum-foil-lined baking sheet. (I usually bake 2 at a time and roll out the second batch while my first one is baking.)

23. 23

    Place the palm of one hand against the edge of the naan while using your fingers of the other hand to gently press the dough outward, creating a raised edge or lip around the perimeter. (See photos/video for how to do this.)

24. 24

    Use your fingertips or knuckles to make indents/dimples in the naan (don’t do this lightly – make sure they’re visible). Use a pastry brush to brush the tops and sides of naans generously with milk. Sprinkle generously with sesame seeds and lightly with nigella seeds (if using).

25. 25

    Transfer the naans to the oven. Broil for 7 ½ minutes (timing may vary), rotating the sheet pan mid-way for even heat distribution. The naans should be cooked from the top, with golden brown and some charred spots. Remove from the oven and use a large spatula to flip the naans over so the bottom of the naans face the heat source. Broil for another 5 minutes, until the bottom has also browned and blackened slightly.

26. 26

    Immediately brush both sides of the naans generously with melted butter. Sprinkle cilantro on top. Cover with the aluminum foil and allow to rest for 2-3 minutes before serving with mint raita. (At first, the naans will be stiff, but they’ll soon soften up.)