Keema Naan

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, sugar, and salt. Add yogurt, warm milk, and melted ghee. Mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
2. Make the keema filling
   Heat 1 tablespoon oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, cooking for 1-2 minutes until fragrant. Add the ground meat, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
3. Season the filling
   Add garam masala, cumin, and salt to the meat mixture. Cook for another 5 minutes until the meat is fully cooked and the spices are well incorporated. Stir in the fresh cilantro and remove from heat. Allow the filling to cool completely before using.
4. Form the naan
   Punch down the risen dough and divide it into 8 equal portions. Take one portion, roll it into a ball, then flatten it on a floured surface into a disc about 6 inches in diameter. Place 2-3 tablespoons of the keema filling in the center.
5. Stuff and seal
   Bring the edges of the dough over the filling, pinching to seal completely. Gently flatten the stuffed ball, then carefully roll it out into an oval or teardrop shape about 8-9 inches long, being careful not to tear the dough and expose the filling.
6. Cook the naan
   Heat a cast iron skillet or heavy-bottomed pan over high heat. Place the rolled naan on the hot surface and cook for about 1-2 minutes until bubbles form. Flip and cook the other side for another 1-2 minutes until golden brown spots appear.
7. Finish and serve
   Brush the hot naan with melted ghee or butter. Repeat with the remaining dough and filling. Serve the keema naan hot, garnished with additional chopped cilantro if desired.