Oven Keema Naan recipe: Ingredients For the dough 6 cups all-purpose flour 2 tbsp instant yeast 1 tbsp sugar 1 tsp salt 1 egg 2 tbsp oil ¾–cup warm milk or warm water For the keema filling 300 g minced chicken, lamb, beef, or mutton 1 small onion, finely chopped 1 tsp ginger-garlic paste or powder 1 tsp coriander powder ½ tsp red chili powder (or to taste) ¼ tsp turmeric Salt to taste ½ tsp chaat masala 2 tbsp chopped cilantro 1 green chili, finely chopped (optional) For topping Melted butter or ghee Nigella seeds (kalonji) or sesame seeds Chopped cilantro Instructions 1. Make the dough Mix the flour, yeast, sugar, and salt. Add the yogurt and oil. Gradually add the warm milk or water and knead for 8–10 minutes until smooth. Cover and let rise for 1–1½ hours, or until doubled in size. 2. Prepare the filling Heat the oil in a pan. Cook the onion until soft. Add the ginger-garlic paste and cook for 30 seconds. Add the minced meat and spices. Cook until the meat is fully cooked and all the liquid has evaporated. The filling should be dry. Stir in the garam masala, cilantro, and green chili. Cool completely before using. 3. Shape the naan Preheat the oven to 475°F (245°C) with a pizza stone or baking tray inside if you have one. Divide the dough into 6–8 pieces. Roll each into a small circle. Place 2–3 tablespoons of filling in the center. Seal the edges and gently roll into an oval about ¼ inch thick. Brush lightly with water and sprinkle with kalonji or sesame seeds. 4. Bake Place the naan on the hot baking tray or pizza stone. Bake for 15 minutes, until puffed and golden. For extra char, switch to the broiler for 1–2 minutes at the end, watching carefully to prevent burning. 5. Finish Brush the hot naan generously with melted butter or ghee and sprinkle with fresh cilantro. Serving suggestions: Serve with mint yogurt chutney, cucumber raita, or your favorite curry. For extra flavor, mix a little minced garlic into the melted butter before brushing it over the naan. - @javeriafamilyworldusa