Naan is eaten at parties and chapati /roti is eaten on a daily basis. When you want to indulge yourself, you can try stuffed naan. Keema means minced meat, so the most common is to use minced meat. There are many options for making stuffed naan, both vegetarian and with meat. Autumn is the time for hunting and the opportunity for different types of fresh meat, basically all types of meat and minced meat can be used. I have used elk minced meat. I only make these when I have plenty of time, and I almost always have that when I am in the kitchen. 
If you want a gluten-free alternative, try my recipe for gluten-free naan . For a vegetarian alternative, use soy mince and peas as the filling. For a dairy-free alternative, use water to make the dough and brush before baking.
NAAN DOUGH
½ kg wheat flour
½ pkg yeast
1 teaspoon sugar
¾ tsp salt
½ cup oil
3 dl kefir
FILL :
3 tablespoons oil
1 teaspoon cumin
1 onion, diced
2 cloves garlic
400 g minced meat
1 teaspoon salt
1 tsp chili powder
1 teaspoon ground coriander seeds
3 tablespoons fresh coriander
Procedure:
- Make dough by mixing everything in a bowl, like a yeast dough. Set aside to rise for at least 30 minutes
- Heat oil, add cumin and diced onion. Fry until the onion starts to color.
- Add the garlic, mix well and add the ground beef and spices. Stir quickly so that the ground beef becomes grainy and cooked through. Cool.
- When the dough has risen, form into balls and roll out a small loaf (about 5-6 cm), fill with 2 tablespoons of the filling and pinch together on top.
- Turn the bowl in a little flour and roll out carefully to a 10-12 cm log.
- Brush with kefir and bake for 12 minutes in the oven at 280 degrees.
