Naan Stuffed with Keema

Activate the yeast by mixing warm water (about 110°F / 43°C), sugar, and yeast in a small bowl. Let it sit for 10 minutes until frothy.

Prepare the naan dough: In a large mixing bowl, combine the all-purpose flour, salt, yogurt, oil, and milk. Add the activated yeast mixture and knead to a soft, smooth dough, about 8–10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.

Meanwhile, prepare the keema filling: Heat 1 tablespoon oil in a pan over medium heat. Add the chopped onions and sauté until translucent, about 3–4 minutes.

Add the minced garlic, grated ginger, and green chili (if using). Cook for 1 minute until fragrant.

Add the minced meat to the pan. Cook, stirring occasionally, until the meat changes color, about 5 to 7 minutes.

Mix in the chopped tomato, salt to taste (about 1 teaspoon), garam masala, cumin, coriander, turmeric, and chili powder. Cook until the tomato softens and the mixture thickens, about 8–10 minutes.

Stir in fresh coriander leaves and remove from heat. Let the filling cool to room temperature before assembling.

Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a small ball.

Flatten each dough ball into a disc about 4–5 inches in diameter. Place 2–3 tablespoons of keema filling in the center of one disc. Cover with another disc and pinch the edges to seal completely.

Gently roll out the stuffed dough balls into a 7–8 inch naan, being careful not to tear the dough.

Heat a cast-iron skillet or non-stick pan over medium-high heat. Cook the stuffed naan for about 2–3 minutes on each side until golden brown spots appear and the dough is cooked through.

Brush the hot naan with melted butter immediately after cooking.

Serve warm with yogurt or chutney of choice.