Keema Naan

Step-by-Step Instructions

1. 1

   In a bowl, combine the active dry yeast, sugar, and warm water. Let it sit for about 5 minutes until it's frothy, indicating that the yeast is activated.

2. 2

   In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture along with the ghee or oil. Mix together until a dough forms.

3. 3

   Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic. If it's too sticky, add a little more flour as needed.

4. 4

   Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes or until it doubles in size.

5. 5

   While the dough is rising, prepare the keema filling. Heat a pan over medium heat and add a tablespoon of oil or ghee. Sauté the chopped onion until it becomes translucent, about 5 minutes.

6. 6

   Add the ginger-garlic paste and chopped green chilies to the pan. Sauté for another 2 minutes until fragrant. Increase the heat and add the minced meat, stirring to break it apart.

7. 7

   Cook the meat for about 10 minutes until browned. Add coriander powder, cumin powder, and garam masala, mixing well. Cook for another 5 minutes until the spices are well incorporated.

8. 8

   Stir in the chopped cilantro and remove from heat. Allow the filling to cool slightly as you prepare the naan dough.

9. 9

   Once the dough has risen, punch it down and divide it into equal portions, about the size of a golf ball. Roll each portion into a circle on a floured surface, about 6-8 inches in diameter.

10. 10

    Place a generous spoonful of the keema filling in the center of each rolled-out dough circle. Carefully fold the edges over the filling to encase it, pinching to seal securely.

11. 11

    Gently roll the stuffed dough ball back into a flat circle, being cautious not to press too hard where the filling is sealed. Heat a tandoor or a heavy skillet over high heat.

12. 12

    Cook each naan on the skillet or in the tandoor for about 2-3 minutes on each side, or until puffed and golden brown. Brush with melted butter before serving.