Yummy Traditional : Baking

Keema Naan Recipe ( Tandoori Qeema Naan )

qeema naan recipe with step by step photos

Keema Naan | Qeema Naan || How to make stuffed keema naan with step-by-step photos

Stuffed keema naan is a popular type of bread from Pakistani cuisine. It is such a delicious and spiced stuffed bread and is mostly enjoyed with different variations of veggies, daal, or meat of their choice.

Keema naan is an absolutely delicious recipe. This is something I cook perhaps once or twice a year, but whenever I do, it’s an absolute treat. Keema Naan wins major points because it is a complete meal in itself. However, it is totally elevated when served alongside green chutney or onion salad.

If you’re feeling fancy, serve it with some fat potato chips and an ice-cold Coke and call it a day.

The recipe for the keema I am using for this is pretty much the same as my chapli kabab keema mixture. I find this recipe has the perfect balance of spices and didn’t need any improvements. If you want a spin on things, feel free to add some chopped mint or any additional spice you would usually use in your own family's standard keema recipe.

Usually, people use cooked mince for stuffing naan, but here I had an experiment before the month of Ramadan to make naan with raw marinated mince; trust me, I have never had such a juicy and mouthwatering naan in my life. I don’t understand why I am praising myself with my tongue.

I am telling you the outcome that I got after preparing keema naan. You will also feel like that; thus, you need to try it according to my recipe.

It doesn’t make a difference whether you are making naan in the oven or on a tawa or using both methods (tawa + oven), but if your naan dough or filling isn't prepared very well, your naan won’t give you a desirable taste.

This keema stuffing can be used in samosas, sandwiches, or spaghetti; you can check out the naan dough recipe on my blog.

Should You Use an Oven or Pan for Cooking Naan?

Traditionally, naan is baked in a super hot clay oven. Obviously, we don’t have access to those (if you do, lucky you! Use that!); therefore, we’re left with two options: our regular home oven or our stovetop.
Typically, recipes ask you to first cook your naan in a pan on the stovetop and once it has cooked from the bottom, transfer it to the oven. The oven method leads to more even browning – I’ve used this method for the photographs taken in this post.
If you don’t have an oven, though, it’s totally fine to cook your Naan entirely in a pan on top of your stovetop. You can essentially cook it the way you’d cook a roti, on your tawa. Cooking in the pan leads to less even browning, but it is quicker and more efficient than the oven method.
In terms of flavor, I’m inclined to say there isn’t much of a difference between the two.

For more similar recipes:

Stuffed chicken bread

Afghani fateer

Garlic bread

Calzone

Stuffed mince bun burger

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Recipe Tips:

To make the perfect soft naan, first we require soft dough
The softer the dough, the more you knead it, the more you get the perfect naan
The mince should be dry; moist minced can tear your naan or may turn soggy
Each naan dough ball weight should be between 150-200 because less than 150g of dough makes your naan stiff
The filling quantity should be 25% less, as more filling may come out of the dough due to overfilling
If you are cooking the naan just in the oven, take care of the timing to bake the naan, as keeping it in the oven for a long time will make your naan hard

To make this recipe, firstly we will need to prepare naan dough. You can follow my naan dough recipe, or the dough can be kneaded using your method.

Peel the onions and finely grate them, em then squeeze them by keeping them in the muslin cloth.

Chop coriander and green chilies as well.

Collect all whole spices for roasting.

Put the coriander seeds, pomegranate seeds, cumin seeds, black peppercorn, and fennel seeds in the pan and dry roast them together on low flame for a minute, then coarsely grind them in the grinder or mortar.

Whisk the egg yolk and milk together for washing on top of the naan; set aside.

Add crushed red chili flakes, salt, and roasted and ground masala powder along with garam masala. Mix them together and set aside.

Take the mixing bowl and put the mince in the bowl

Next, combine ginger garlic paste, lemon juice, keema masala powder, grated and squeezed onion, chopped coriander leaves, and green chilies. Stir to combine them well with fingers. Knead the mince into dough.

Leave it in the refrigerator for 2 hours.

Punch the dough again for a minute to remove excess air. Dust the working slab with flour. Next, shift the dough onto the working slab.

Divide the naan dough into 4 portions.

Shape the dough balls of each portion;n rest the dough balls by covering with a damp cloth for 30 minutes.

Grease the working surface with drops of oil, then.

Dough balls are ready to roll out.

Mix keema filling again before stuffing.

Take one portion and roll it out till it’s about the size of your hand

Using a spoon, load in the keema filling. Spread the filling over the rolled dough ball, leaving around the ½-inch edges

Using your fingers, begin to pinch the sides of the dough towards the center whilst at the same time pinching all the sides together at the center, as shown in the images below

Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.

Give it a naan shape by pressing with a light hand until your desired size. Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough.

Pierce the naan with the help of a fork.

Place the stuffed naan on the tray and cover it to rise further for 10 minutes.

In the meantime, preheat the Tawa on medium-low flame. On the other hand, switch the oven to 250 C

Transfer the raw naan onto the preheated Tawa.

Cook naan for a few moments on medium-low until the bottom forms a brown skin.

Shift the naan onto the baking tray, and brush some egg wash on top.

Sprinkle some sesame seeds over the naan.

Then transfer to a preheated oven. Bake at 230C for 5 minutes on the top rack of the oven.

Take out the keema naan.

Brush with egg wash immediately after taking it out of the oven.

Cover again with the kitchen napkin.

Keema Naan is ready to serve

You can see in the image below how it looks beautifully golden brown on top and back and yummy inside.

Transfer to the serving tray/plate_Serve hot with tea.

Afghani Feteer Naan Recipe

Afghani Feteer Naan | Afghani Naan || How to Make Feteer Piyazi Naan with step-by-step photos

Afghani Feteer Naan is a multilayered flatbread that is soft, fluffy, and oval-shaped. It is filled with salty onions and fresh coriander leaves. By using butter in each layer, the naan becomes incredibly tender and airy.

This bread can best be described as a cross between a croissant and a paratha. It’s light, flaky, buttery, and pairs wonderfully with a cup of tea, jam, kebabs, or simply enjoyed on its own. Baked in the oven, the aroma of this bread fills the house, making it hard to resist.

I have tried many times to make the perfect naan, but I struggled to achieve that ideal fluffiness and softness. Eventually, I realised where I had been making my mistakes.

Kneading the perfect dough is essential for achieving soft and fluffy naan. This principle applies to all types of soft bread, including chapatis and parathas, which depend heavily on the kneading process.

For kachoris and puris, however, you need to prepare a slightly harder dough than you would for naan, bread, or parathas. You can find my naan dough recipe in my previous post.

Recipe tips:

The weight of each naan dough ball should be approximately 200 grams. Using dough that weighs less than 200 grams may result in naan that is not soft or fluffy.

Avoid using a rolling pin or dusting the naan with flour, as this can cause it to become stiff. Additionally, do not cook naan over high or medium heat, as it may burn.

Bake the naan for no more than 5 minutes, as baking for longer will make it stiff and dry. It is important to apply butter to the naan right after taking it out of the oven.

You can also make variations of naan by using chicken or mutton mince, or grated cheese with parsley instead of onion. The rest of the preparation method remains the same.

Cooking naan on a Tawa will help keep it soft.

If you have tried this Feteer Naan Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Prepare this recipe first by kneading the dough that I shared in my previous post. You can see from there.

Secondly, take all the veggies and prepare them to keep aside

Wash the onion before cutting; otherwise, your naan can be soggy

Sprinkle some salt over the onion. Mix them with chopped coriander leaves, mix them together, and set aside.

Place the naan dough on a working surface, make a hole in the centre of the dough, give it a thick rope shape, and then divide it into equal portions.

Take a portion and give it a ball shape, and place it on a tray.

Take one ball and roll it approximately 10-12 inches into a round shape, apply melted butter over the rolled roti, then sprinkle flour.

Now, put salted onion slices and coriander leaves over the roti, and start rolling till the end. In each roll, apply butter on top; it will look like a roll.

Again, gently start rolling the rope like a snail, and press the end in the middle.

Place all prepared dough balls on the tray and cover them with a kitchen towel.

In the second method, roll the dough ball with the same method as before, apply melted butter, sprinkle flour, then put onion and coriander over the roti; a bit of a change in rolling the roti: cut the roti from the middle down.

Roll it like a cone from left to right. Apply butter in each roll until it becomes completely rolled, press it gently, and repeat the same process with the other naan dough too.o

Now it’s up to you to decide what is easy to apply the method to