I Started YouTube Because of THIS Dish | Qeema Naan | 100 PAKISTANI RECIPES

ground meat

🥗Healthier: ground turkey

💰Cheaper: cooked lentils

Lentils provide a protein-rich, budget-friendly option.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is cost-effective.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder, while jalapeños add heat.

Mix 1 tablespoon active dry yeast with 1 and 3/4 cups lukewarm water and 1 tablespoon honey; let it sit for 10-15 minutes.

In a mixing bowl, combine 3 cups all-purpose flour and 1 teaspoon salt.

Add the yeast mixture to the flour and knead gently, adding water as needed to achieve a 60% hydration dough.

Once combined, add 1 tablespoon soft butter or ghee and knead until smooth.

Cover the dough and let it proof for at least 2 hours until doubled in size.

Divide the dough into equal parts and shape each into a dough ball (peda).

Brush the dough balls with ghee and cover with a damp cloth or cling film until ready to use.

In a bowl, mix 400 grams ground meat with 1 teaspoon salt, 1 teaspoon red chili powder, 1/4 teaspoon turmeric, and 1 tablespoon garam masala.

Add 1 tablespoon ginger-garlic paste, 2 chopped green chilies, 1/2 cup chopped coriander leaves, and 1/2 chopped onion to the meat mixture; mix well to prepare the filling.

Dust a dough ball lightly with flour and flatten it slightly; roll it out to about 4 inches in diameter.

Make a generous meat ball from the filling and place it in the center of the rolled dough.

Bring the edges of the dough together over the filling, sealing it well and pinching off any excess dough.

Roll the stuffed dough gently and make punctures with fingers to prevent puffing during cooking.

Make cuts on the edges of the naan for design and to maintain its shape.

Brush the top with milk or beaten egg for color and to help sesame seeds stick.

Heat an oven-safe pan on low flame and place the naan on it; cook until golden underneath.

Transfer the naan to a preheated oven at 400°F (200°C) for about 15 minutes until dark brown and cooked through.

Brush the finished naan with desi ghee and slice into four pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens