This is a delicious naan recipe, stuffing is prepare with mince mutton & spices. Spicy stuffing makes this keema naan complete meal, you can pair this with raita or your favorite gravy.
Naan bread is typically cooked in tandoori ovens but same as my Garlic Naan – Indian Flatbread, it can be easily cooked on a good quality cast iron skillet or frying pan.
Although some recipes recall cooking naan bread in a hot oven, I personally prefer cooking them in a hot pan.
They puff up and char better on a Tawa – hot pan, also it is quicker and more efficient.
This meat-stuffed flatbread tastes its best when they are warm out of the pan.
You can keep the leftovers for a couple of days in the fridge or for up to 3 months in the freezer.
Reheat them in the oven before eating. It is made with raw keema filling which makes it quicker and simpler as well as much less washing up!