Step 1

Whisk together the flour, salt, sugar, and instant yeast in the bowl of a stand mixer or other large bowl. In another medium bowl or measuring cup, whisk together the water, oil, and yogurt.

Step 2

Turn your oven on to the ‘hold warm’ or 170°F/77°C setting for 2 minutes. Then turn it off.

Step 3

Pour the yogurt mixture into the flour. If using a stand mixer, use the dough attachment to mix on medium-low (speed for 2-3 minutes, stopping the mixer to incorporate the flour at the sides bottom of the bowl. It will start to form into a sticky, slightly wet ball, eventually wrapping itself around the dough hook. If kneading in a bowl, mix the ingredients as much as possible with a silicone spatula. Then transition to kneading with your hands for 2 minutes, until it forms into a sticky ball. If you’re using a stand mixer, transfer to another large bowl (so you can use your stand mixer for the keema). Lightly coat the top of the dough with 2 tsp oil to prevent it from drying out. Cover with a kitchen towel.

Step 4

Place the covered bowl in the oven. Let rise for 2-3 hours, until it doubles in size. Alternatively, let it rise overnight in the fridge (~18 hours). Meanwhile, prepare the Keema.

Step 5

Combine all the ingredients listed under ‘For the Keema’ in a stand mixer fitted with a paddle attachment or other large bowl.

Step 6

If using a stand mixer, knead on medium speed (for 2 minutes. Alternatively, use gloved hands (try not to use bare hands or the green chili may sting), to knead for 3-4 minutes. You’ll begin to see a lacy, stringy texture (resha) of the meat. The mixture should be homogenous instead of crumbly. To test for taste, place a piece of the beef mixture onto a hot pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired. Keep in mind that the salt and spice will mellow out once it's inside the naan. Cover and set aside while the dough proofs.

Step 7

Preheat the oven on to the broil function, or 550°F/288°C. (If you have low/high broil, you may have to experiment and switch between the two. High broil takes shorter than the time indicated, while low broil takes 10+ minutes.) Place the rack in the middle of the oven, so it has some space from the heat source (mine is on top). If you place it high up, it’ll cook too quickly, which may leave raw parts inside.

Step 8

Brush/spray an aluminum foil*-lined baking sheet generously with cooking spray or oil. (A large baking sheet is ideal, but standard 12x17” is fine too - they’ll just have to squeeze in a little. Alternatively, you can use 2 8-9” round cake pans.)

Step 9

Turn the risen dough out onto a lightly floured work surface. Use a knife/bench scraper to divide the dough into 4 equal portions (~190g each piece), then gently shape each into a ball. Place one naan onto your work surface and cover the remaining naans with a kitchen cloth.

Step 10

Using a rolling pin, roll out the naan to about 8” in diameter. Spread about a quarter of the keema mixture (~170g) tightly and evenly over the naan, like you would a pizza topping. Leave some space (~1”) toward the edges. Press down on the keema so that it’s flat instead of crumbly.

Step 11

Make a slit from the center to the edge of the round naan, like you would when cutting a slice of pie/pizza. (Tip: Make the cut at the thickest part of the rolled out dough, so there’s plenty of dough to fold over.) Roll it into itself until it forms into an ice cream cone shape. Seal the wide/top part by joining the folds and fold over/seal the sides so that the filling is contained within the dough.

Step 12

Press both sides of the naan (if it was an ice cream cone, press the wide part and narrow part together) gently together to make a large ball/peda.

Step 13

Using a rolling pin, roll out the naan to 6” in diameter. Place a quarter of the keema filling (~170g) in the center of the rolled out dough, leaving space (~1.5”) toward the edges. Gather and fold the edges together at the top to envelope the keema inside, then press firmly to seal. Turn over and gently press down to flatten slightly. (Note that you’ll keep seam side down when baking.)

Step 14

Lightly dust as needed. Flatten the dough ball using your hands to about 5 inches. Then use a rolling pin to gently roll out until it’s 9-10” in diameter, about ¼” thick. (See tips for rolling out.) Keep in mind that they’ll shrink and puff up, so you want them thinner and wider than you’d like the final product.

Step 15

Transfer the naan to the aluminum-foil-lined baking sheet. (I usually bake 2 at a time and roll out the second batch while my first one is baking.)

Step 16

Place the palm of one hand against the edge of the naan while using your fingers of the other hand to gently press the dough outward, creating a raised edge or lip around the perimeter. (See photos/video for how to do this.)

Step 17

Use your fingertips or knuckles to make indents/dimples in the naan (don’t do this lightly – make sure they’re visible). Use a pastry brush to brush the tops and sides of naans generously with milk. Sprinkle generously with sesame seeds and lightly with nigella seeds (if using).

Step 18

Transfer the naans to the oven. Broil for 7 ½ minutes (timing may vary), rotating the sheet pan mid-way for even heat distribution. The naans should be cooked from the top, with golden brown and some charred spots. Remove from the oven and use a large spatula to flip the naans over so the bottom of the naans face the heat source. Broil for another 5 minutes, until the bottom has also browned and blackened slightly.

Step 19

Immediately brush both sides of the naans generously with melted butter. Sprinkle cilantro on top. Cover with the aluminum foil and allow to rest for 2-3 minutes before serving with mint raita. (At first, the naans will be stiff, but they’ll soon soften up.)