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In a large bowl, combine the plain flour, instant yeast, sugar, and salt. Mix these dry ingredients thoroughly.

Add the warm milk and oil to the dry ingredients. Knead the mixture for 5 minutes until a soft and pliable dough forms.
Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

While the dough is rising, prepare the keema filling. In a separate large bowl, add the minced lamb, finely chopped onion, finely chopped green chilies, finely chopped coriander leaves, ginger garlic paste, red chili powder, garam masala, cumin powder, and salt.

Mix all the keema ingredients thoroughly until they are well combined.

Once the dough has risen, punch it down to release the air. Transfer the dough to a greased baking tray.

Spread the dough evenly across the entire surface of the tray. Using your fingers, make indentations or grooves in the dough in parallel lines.

Spoon the keema mixture into the grooves. Evenly top the keema and dough with the grated mozzarella cheese.

Preheat your oven to 180°C (350°F).

Bake the assembled dish in the preheated oven for 25-30 minutes, or until the cheese is golden brown and bubbly, and the keema and dough are cooked through.

Once baked, remove from the oven. Cut the large piece into individual squares and serve hot with your favorite dip.


In a large bowl, combine the plain flour, instant yeast, sugar, and salt. Mix these dry ingredients thoroughly.

Add the warm milk and oil to the dry ingredients. Knead the mixture for 5 minutes until a soft and pliable dough forms.
Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

While the dough is rising, prepare the keema filling. In a separate large bowl, add the minced lamb, finely chopped onion, finely chopped green chilies, finely chopped coriander leaves, ginger garlic paste, red chili powder, garam masala, cumin powder, and salt.

Mix all the keema ingredients thoroughly until they are well combined.

Once the dough has risen, punch it down to release the air. Transfer the dough to a greased baking tray.

Spread the dough evenly across the entire surface of the tray. Using your fingers, make indentations or grooves in the dough in parallel lines.

Spoon the keema mixture into the grooves. Evenly top the keema and dough with the grated mozzarella cheese.

Preheat your oven to 180°C (350°F).

Bake the assembled dish in the preheated oven for 25-30 minutes, or until the cheese is golden brown and bubbly, and the keema and dough are cooked through.

Once baked, remove from the oven. Cut the large piece into individual squares and serve hot with your favorite dip.
