Entree: Pakistan – Lahore Street Food – قیمہ نان ➤ Qeema Naan (Flatbread stuffed with spiced minced meat)

Serving Size: 4

Approximate Time

Prep 2 hrs

Cook 10 min

Total 2 hrs 10 min

Ingredients

- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 2 tsp (8 g) active dry yeast
- 1 tsp (4 g) sugar
- 3/4 cup (180 ml) plain yogurt
- 1/2 cup (120 ml) warm water (adjust as needed)
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil, plus extra for dough and cooking
- 1 tbsp (15 g) melted butter or ghee for brushing
- 1 lb (454 g) ground lamb (keema)
- 1 medium (about 150 g) onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium (about 150 g) tomato, finely chopped
- 1/2 cup (75 g) frozen green peas (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) red chili powder or to taste
- 1 tsp (2 g) garam masala
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil for cooking the keema
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice

Instructions

1. Activate yeast and make dough: In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. In a large bowl, mix flour and salt, add yogurt, oil, and the activated yeast. Knead into a soft, slightly tacky dough (add a little more water or flour if needed). Cover and let rise in a warm place until doubled, about 1–1.5 hours.
2. Cook the keema: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add chopped onion and sauté until translucent. Stir in garlic and ginger and cook 1 minute. Add ground lamb and break up with a spoon; cook until browned and most moisture has evaporated.
3. Spice and finish filling: Add chopped tomato, peas (if using), cumin, coriander, turmeric, chili powder, garam masala, and salt. Cook until tomatoes have softened and mixture is relatively dry, about 8–10 minutes. Stir in cilantro and lemon juice, then remove from heat and let cool to room temperature.
4. Portion dough and filling: Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 5–6 inch (12–15 cm) disc. Place about 1/4 of the cooled keema (approx 3.5 oz / 100–115 g) in the center of each disc.
5. Seal and shape: Gather the dough edges up and pinch to seal the filling inside. Gently flatten and roll each stuffed ball into a 7–8 inch (18–20 cm) naan, taking care not to tear the dough so the filling remains enclosed.
6. Cook the naan: Heat a heavy skillet or cast-iron griddle over medium-high heat. Brush one side of the naan with water and place the wet side down on the hot skillet. Cook 1–2 minutes until bubbles form and underside has golden brown spots, then flip and cook the other side, pressing gently with a spatula, until cooked through and charred in spots, about 1–2 more minutes. Brush cooked naan with melted butter or ghee.
7. Serve hot: Keep naan warm wrapped in a clean towel and serve hot alongside chutney, raita, or sliced onions for an authentic Lahore street-food experience.