Soft homemade naan stuffed with spiced Dam Ka Qeema and cheese, then cooked until golden and brushed with garlic butter.
Qeema naan is one of those recipes that feels far more intimidating than it actually is. This recipe combines my Dam Ka Qeema with a soft, fluffy naan dough to create a homemade stuffed naan that’s perfect for breakfast, lunch or dinner.
The key is using a relatively dry filling and resisting the urge to overstuff the naan. The result is a soft bread that’s packed with flavour, freezes beautifully and makes an excellent any-time meal.
Qeema Naan
Course: Breakfast, brunchDifficulty: Medium8
naan1
hour20
minutes1
hour20
minutesIngredients
- Dough
500gm plain flour
1 tbsp instant dry yeast
2 tsp salt
½ tsp baking soda
1 tsp baking powder
¾ cup yogurt
1 cup warm water
- Garlic Butter
4 tbsp melted butter
1 tbsp chopped fresh coriander
1 tsp minced garlic
- Filling
1 cup grated mozzarella cheese
2 cups prepared Dam Ka Qeema
- Topping
2 tbsp sesame seeds
2 tbsp nigella seeds (kalonji)
Directions
- Prepare the Dough
- Make the naan dough according to the recipe instructions.
- Allow it to rise until doubled in size, then divide into 8 equal portions. Shape each into a smooth ball and keep covered while you work.
- Fill the Naan
- Flatten a dough ball into a circle.
- Place 2 tbsp of Dam Ka Qeema in the centre and top with a small handful of mozzarella.
- Bring the edges together and pinch firmly to seal.
- Place seam-side down and allow to rest for 10 minutes.
- Roll and Top
- Gently roll each filled dough ball into a circle (not too thin).
- Lightly brush the surface with water and sprinkle with sesame seeds and nigella seeds.
- Press gently with the rolling pin to help the seeds adhere.
- Cook
- Heat a heavy frying pan or cast iron skillet over medium-high heat.
- Place the naan seed-side up onto the pan.
- Cook for 2–3 minutes until bubbles form underneath and golden spots appear.
- Flip and cook for a further 1–2 minutes until cooked through and golden on both sides.
- Adjust the heat as needed so the naan browns without burning.
- Finish
- Mix the melted butter, garlic and coriander.
- Brush generously over the hot naan immediately after cooking.
- Cover loosely with a clean tea towel while cooking the remaining naans to keep them soft.
- Serve with Mint yoghurt chutney, tamarind chutney, pickled onions, and/or a simple kachumber salad.
Notes
- The Dam Ka Qeema should be fairly dry. If it’s too saucy, the naan can become difficult to seal and roll.
- Freeze cooked naans between sheets of baking paper. Reheat directly from frozen in a covered frying pan, air fryer or microwave until warmed through.
