EASY KEEMA NAAN RECIPE – IN THE OVEN + TAWA:
Hungry for Easy Keema Naan Recipe, there is a delicious food item which you like the most. The food item is Keema Naan is very tasty. It is a food that is full of nutrients as well as energy. It is very good for health. There are no extra fats are present so this food means Naan Recipe boost your body.
This food is consumed to provide nutritional support. People from the United Kingdom, United States, Canada and all over the like to try the Indian Recipe at home and enjoy the amazing taste. This amazing dish contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals which your body actually needs. It maintains your body’s metabolic rate. Must try our delicious Indian Keema Naan Recipe recipe. Keep visiting us for more recipes.
For the Naan dough
- 1 packet yeast
- 1 cup milk
- 1tbsp oil
- 1tsp salt
- 1tbsp sugar
- 4 heaped tbsp full-fat yoghurt
- 1 egg
- 700g flour (you can use self-raising flour for a fluffier Naan)
For the Keema Stuffing
- 750g mince of choice – lamb/chicken/beef
- 1 onion, diced
- 8 cloves garlic, minced
- 3tsp coriander powder
- 4tsp whole cumin seeds
- 0.75tsp red chilli powder
- 1.25tsp cracked black pepper
- 3.5tsp salt, or to taste
- 1tsp ginger powder, or half tbsp fresh ginger
- A bunch of fresh coriander, chopped
- 3tbsp kalonji seeds (onion seeds)
- 3tbsp sesame seeds
- Melted butter, to brush over the Naan
Methods To Make:
- To make the Naan: In a large bowl add 1 cup warm milk and one packet (7g) of yeast. Allow the yeast to activate for a few minutes before adding the following one at a time and stirring in between oil, yoghurt, salt, sugar then eggs. Finally, add in the flour and knead the dough until it is combined. Allow this to rise, covered, for about 1.5-2hrs.
- For the raw keema filling: Mix all the ingredients together well and set aside.
- For the cooked keema filling. Add some oil into a pan. Add in all the ingredients aside from the onion and coriander and fry on high till the meat has changed colour. This is usually enough time for the chicken to have just cooked. For lamb/beef, you may need to add half a cup of water and simmer on low until the meat is cooked. Please dry out ALL the moisture from the keema because the Naans will break if the mixture is wet. Add the onions and coriander at the end.
- To assemble: Evenly divide the Naan dough into 5 portions. Roll one portion out till it’s about the size of your hand when stretched open. Using a spoon, load in the keema filling.
- Using your fingers, begin to pinch in the sides of the dough towards the centre whilst at the same time pinching all the sides together at the centre, as shown in the images below.
- Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
- Next, using a mix of your rolling pin and weight from your hands, roll out the Naan 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.
- When it’s at your desired size, sprinkle over some onions seeds and sesame seeds. Use a rolling pin to simply apply pressure to get the seeds to stick to the dough.
- (optional) Use the end of your rolling pin/a wooden spoon to pierce the Naan with holes all around the Naan.
- For the Oven method: Transfer the Naan to a hot pan. Cook this for a few moments, until the bottom forms a brown skin, then transfer to a preheated oven and bake at the highest heat for 5 minutes.
- For the pan method: Transfer the Naan to a pan heated on medium. Cook the Naan and flip it on the other side. Keep doing this until the Naan has been browned sufficiently.
- Brush with warm butter immediately after taking off the heat.
Should You Use an Oven or Pan for Cooking Naan?
Traditionally Naans are 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 stove-top.
Typically recipes ask you to first cook your Naan on a pan on the stove-top 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 on a pan on top of your stove-top. You can essentially cook it the way you’d cook a roti, on your tawwa. Cooking on the pan leads to less even browning, but it is quicker and more efficient than the oven method.
Do We Use Raw Keema or Cooked Keema in Keema Naan?
This is largely down to preference. Throughout the past I’ve mostly used cooked keema to stuff anything, from Naans to parathas.