Qeemay wala naan

To make the Naan: In a large bowl add 1 cup warm milk and one packet (7g) of yeast. Allow the yeast to activate for a few minutes before adding the following one at a time and stirring in between: oil, yogurt, salt, sugar then eggs. Finally add in the flour and knead the dough until it is combined. Allow this to rise, covered, for about 1.5-2hrs

For the raw keema filling: Mix all the ingredients together well and set aside

For the cooked keema filling. Add some oil into a pan. Add in all the ingredients aside from the onion and coriander and fry on high till the meat has changed colour. This is usually enough time for the chicken to have just cooked. For lamb/beef, you may need to add half a cup of water and simmer on low until the meat is cooked. Please dry out ALL the moisture from the keema because the Naans will break if the mixture is wet. Add the onions and coriander at the end

To assemble: Evenly divide the Naan dough into 5 portions. Roll one portion out till it's about the size of your hand when stretched open. Using a spoon, load in the keema filling.
Using your fingers, begin to pinch in the sides of the dough towards the centre whilst at the same time pinching all the sides together at the centre, as shown in the images below
Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
Next, using a mix of your rolling pin and weight from your hands, roll out the Naan until your desired size. Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough.
When it's at your desired size, sprinkle over some onions seeds and sesame seeds. Use a rolling pin to simply apply pressure to get the seeds to stick to the dough
(optional) Use the end of your rolling pin/a wooden spoon to pierce the Naan with holes all around the Naan

For the Oven method: Transfer the Naan to a hot pan. Cook this for a few moments, until the bottom forms a brown skin, then transfer to a preheated oven and bake at the highest heat for 5 minutes.

For the pan method: Transfer the Naan to pan heated on medium. Cook the Naan and flip it on the other side. Keep doing this until the Naan has browned sufficiently

Brush with warm butter immediately after taking off the heat. Serve with raita.