High Protein Keema Naan (Beef Stuffed Flatbread)

5 from 2 votes

High Protein Keema Naan (Beef Stuffed Flatbread)

High Protein Keema Naan! No yeast and no fussing with my simple 3 ingredient naan dough. Filled with a delicious, spice-scented ground beef filling. Great as a snack or a meal!

Servings:

Calories: 299kcal

Author: Marzia

Ingredients

Ground Beef Mixture

1 pound lean ground beef 95%
1 teaspoon kosher salt
¼ teaspoon turmeric
1 medium yellow onion chopped
¼ serrano pepper minced
1½ teaspoon ginger garlic paste
3 tablespoon achar gosht seasoning see notes
1 tablespoon yogurt whisked
2 tablespoons chopped cilantro

High Protein Naan

2⅔ cups all purpose flour ~347 grams
4 teaspoons baking powder ~17 grams
1½ teaspoon kosher salt ~6 grams
1½ cups greek yogurt
1-2 tablespoons water
2 tablespoons Ghee or oil or oil, for cooking

Instructions

CRUMBLE: Place a deep skillet or saute pan over medium high heat. When hot, add the ground beef. Cook and crumble and allow it to brown evenly, about 5 minutes.
SEASON: Then add the kosher salt, turmeric, onions, and Serrano to the pan. Add a drizzle of oil if it needs it to help the onions cook without burning. Cook for 5-7 minutes or until the onions are translucent.
SAUTE: Season with ginger garlic paste and continue to cook for 1-2 minutes before adding achari seasoning. Add the whisked yogurt and give it a mix to allow the yogurt to disperse evenly. Add 3 tablespoons of water. Cook for 5 minutes or until the water dries out. Sprinkle with chopped cilantro.
COOL: Once done, remove from heat and allow the filling to cool completely. Prepare the dough in the meantime.
DOUGH: Add dough ingredients, except the water to a bowl and mix with hands or a dough whisk. Dump out onto a clean work surface and knead until it starts to hold its shape, about 5-7 minutes. If your dough is very crumbly after 5 minutes, add a tablespoon of water, then knead in-between. It takes a minute but the warmth of your hands like help it all mix. You may or may not need the water. Once it comes together, place dough back in the bowl, cover, and let rest for at least 20 minutes. An hour is even better.
DIVIDE: Divide the dough out into 8 pieces. Heat a skillet over medium heat.
STUFF: While the skillet heats, grab one of the dough balls. On a lightly floured work surface, flatten it out into a 6-inch circle. Use fingertips or a rolling pin. Add a heaping ⅓ cup of the filling to the center. Leave an inch of dough around the edges. Bring the edges to the center and pinch then press down and flatten. Roll the dough out seam side up so you can keep an eye on the seam. Roll it out into a 6-7 inch circle. If the filling peaks out, that’s okay. Just sprinkle a little flour to keep any liquid from leaking and continue to roll.
COOK: Add a teaspoon of oil to the skillet. Then place the naan, seam-side down, and allow it to sear in the pan. Cook the naan for 5-6 minutes total, flipping around the halfway mark or until golden on both sides. If the dough starts to puff up, you can use a fork to puncture the surface to allow the steam to escape.
KEEP WARM: Remove to a plate with a warm towel placed on top. Brush with more ghee and sprinkle with cilantro. Enjoy! Serve with tamarind, green chutney, or raita and enjoy!

Notes

Achar Gosht Seasoning is available at most Pakistani/Indian grocery stores or online here. If you aren't able to find it, you can swap it for tandoori masala instead or something similar!

Nutrition