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Keema wala Naan (Mince Bread) - EvernewRecipes.com
Home / Bread / Keema wala Naan (Mince Bread)

Keema wala Naan (Mince Bread)


  • 3 cups (750ml) plain flour
  • 1 tsp baking powder
  • 1 cups (250ml) warm (not hot) water
  • 1 cups (250ml) warm (not hot) milk
  • 1 tsp sugar
  • 2 tsp dry yeast
  • 2 tsp salt , Adjust to taste
  • 3 tbsp yoghurt
  • 5 tbsp oil/ghee/butter
  • 2 tbsp poppy seeds , optional
  • 2 tbsp plain flour , for dusting during rolling out
  • 150 g mince meat (lamb or chicken)
  • 1 medium onion , peeled and chopped
  • 2 garlic cloves
  • ½ inch ginger piece
  • 2 tbsp tomato puree
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tbsp green coriander leaves , finely chopped

How to make Keema wala Naan

  • Grind the onion, ginger and garlic together in a food processor, or grate them finely. Then, heat some oil in a pan, place the pan over a medium heat, and fry the onion, ginger and garlic mix. Next, add the mince, spices, 1 tsp of salt and the tomato puree.
  • Stir fry the mince until it is nicely browned and cooked. If you have good quality meat, it does not take long to cook. Remember: No liquid should remain at all! If the mince is ‘wet’, it will be impossible to roll out the naans without bursting them. Now, keep the mince aside so it cools completely. Then add and mix in the coriander leaves.
  • Divide the dough into 8-10 portions and roll them into balls. Flatten one ball at a time with a rolling pin or your hand. Place one tablespoon of mince in the centre of each dough portion, then pull the edges up and make a ball again.
  • Dust one ball at a time, and roll it out into an oblong, approximately 20-22 cm or 8-9 inches in length, with one end narrower than the other, like a huge tear drop. This can be done by rolling down one end more than other, or by pulling one end of the naan to elongate it. Roll out 3-4 naans only at a time. You can roll out the next batch of naans while the previous batch is baking.

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