Indian Keema Naan

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, sugar, and salt. Make a well in the center and add yogurt and ghee. Gradually add warm water and knead for about 8-10 minutes until you have a soft, elastic dough. Cover with a damp cloth and let it rise in a warm place for 1-2 hours, until doubled in size.
2. Cook the keema filling
   Heat a tablespoon of oil in a large pan over medium heat. Add onions and sauté until translucent. Add garlic and ginger paste and cook for another minute. Add ground meat and cook until browned, breaking it up with a spoon. Stir in garam masala, red chili powder, and salt to taste. Cook for 5-7 minutes until the meat is fully cooked and the spices are fragrant. Mix in chopped cilantro and green chilies if using. Allow the mixture to cool completely.
3. Divide and fill the dough
   Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball. Take one ball, flatten it with your palm and roll it into a 6-inch circle. Place 2-3 tablespoons of the keema filling in the center. Gather the edges of the dough over the filling and pinch to seal. Gently flatten the filled ball and roll it out again carefully to a 7-8 inch oval or circle, being careful not to tear the dough.
4. Cook the naan
   Heat a large, heavy-bottomed skillet or cast-iron pan over high heat. Place the rolled naan on the hot pan and cook for 1-2 minutes until bubbles form on the surface. Flip and cook the other side for another 1-2 minutes until golden brown spots appear. Brush with ghee or melted butter immediately.
5. Finish in the oven (optional)
   For a more authentic tandoor-like finish, you can place the partially cooked naan under a preheated broiler for 30-60 seconds to char the top slightly. Watch carefully to prevent burning.
6. Serve hot
   Stack the cooked keema naan in a cloth-lined basket to keep them warm. Serve hot with raita, chutney, or your favorite curry.