Keema Roti (Layered Ground Meat Flatbread)

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1 tsp Salt (for dough)
• 1 cup Milk (warm, for dough)
• 2 tbsp Vegetable Oil (for dough and cooking roti)
• 500 g Ground Beef or Mutton (lean, finely minced)
• 1 large Onion (finely chopped)
• 2 medium Tomato (finely chopped)
• 4 cloves Garlic (minced)
• 1 tbsp Ginger (grated)
• 2 pieces Green Chili (slit, optional for heat)
• 1 tsp Cumin Powder
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• ½ tsp Black Pepper Powder
• 3 tbsp Plain Salt (adjust to taste)
• ½ cup Plain Yogurt (full‑fat, for garnish)
• 2 tbsp Pistachios (roughly chopped, for garnish)
• 2 tbsp Fresh Cilantro (chopped, optional garnish)

Instructions

1. Make the Roti Dough

   In a mixing bowl combine the sifted all‑purpose flour, 1 tsp salt, and warm milk. Add 1 tbsp oil and knead until smooth and elastic (about 5‑7 minutes). Cover with a damp cloth and let rest for 10 minutes.

   Time: PT12M

2. Prepare the Keema Filling

   Heat 2 tbsp oil in a skillet over medium heat. Add the chopped onion and sauté until golden (3‑4 min). Add minced garlic, grated ginger, and green chilies; cook 1 min. Add ground meat, break it up, and brown for 5‑6 min. Stir in tomatoes, cumin, red chili, turmeric, black pepper, and 3 tbsp plain salt. Cook until the mixture is dry and fragrant, about 8‑10 min. Set aside to cool slightly.

   Time: PT15M

   Temperature: Medium heat

3. Shape the Rotis

   Divide the rested dough into 10 equal balls. On a lightly floured surface roll each ball into a 6‑inch circle, about 2 mm thick. Keep the rolled roti covered with a cloth to prevent drying.

   Time: PT10M

4. Cook the Rotis

   Heat a dry skillet over medium‑high heat. Cook each roti for ~30 seconds on each side until light brown spots appear; do not over‑cook. Stack the cooked rotis on a plate, covered with a clean kitchen towel to stay soft.

   Time: PT8M

   Temperature: Medium‑high heat

5. Assemble the Layered Keema Roti

   Lay one cooked roti on a clean surface. Spread a generous spoonful of the keema mixture evenly over the surface. Place a second roti on top and repeat until you have used all 10 rotis (alternating roti‑keema‑roti). Press lightly to bind layers.

   Time: PT8M

6. Final Pan‑Sear (Optional)

   If you like a crisp exterior, return the assembled stack to the skillet and press gently for 1‑2 minutes per side on low heat until lightly browned.

   Time: PT4M

   Temperature: Low heat

7. Cut and Garnish

   Transfer the stacked roti to a cutting board. Cut into 4 equal wedges (or 8 smaller pieces). Drizzle the yogurt over the top, sprinkle chopped pistachios and cilantro if using.

   Time: PT3M

8. Serve

   Serve warm with extra yogurt or a simple salad. Enjoy immediately for best texture.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Milk: Water
• Instead of Vegetable Oil: Mustard Oil, Ghee
• Instead of Ground Beef or Mutton: Ground Chicken, Ground Lamb
• Instead of Green Chili: Red Chili Flakes
• Instead of Plain Yogurt: Greek Yogurt
• Instead of Pistachios: Almonds

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Flat Skillet or Tawa
• Chef’s Knife
• Cutting Board
• Spatula
• Measuring Cups and Spoons
• Small Bowl
• Plate for Assembling
• Whisk or Fork (optional)
• Stove

Critical Steps — Do Not Skip

• Kneading the dough until smooth
• Browning the ground meat fully before adding tomatoes
• Layering roti and keema without tearing the roti

Chef Tips from the Video

• For extra aroma, add a pinch of garam masala to the keema at the end of cooking
• Use a mix of mustard oil and vegetable oil for a traditional Pakistani flavor
• Garnish with a squeeze of fresh lemon juice for brightness

Troubleshooting

Storage

Refrigerator: Store leftover keema in an airtight container for up to 3 days. Reheat before using with fresh roti.

Freezer: Keema freezes well for up to 2 months; thaw in refrigerator before reheating. Uncooked dough can be frozen for 1 month.

Room temperature: Assembled roti should be consumed within 2 hours at room temperature.

Make-Ahead Tips

• Prepare the keema filling a day ahead and refrigerate; reheat gently before assembling
• Dough can be mixed and rested, then wrapped and refrigerated for up to 24 hours
• Pre‑slice pistachios and store in an airtight jar

Frequently Asked Questions