Make keema following the recipe instructions. Cool down completely. Set aside.

Make butter naan dough following the instructions. 

Divide the dough into five equal portions.

Using your fingertips, shape each dough portion into a small round naan.

Place ⅕th of the keema mixture in the middle of the flatbread.

Bring the sides together to enclose keema inside the naan.

Using your fingertips, gently press down to shape the naan into beautiful round flatbreads.

Meanwhile, heat a cast iron pan over medium- high heat.

Add 2 tablespoons oil.

Once hot, cook naans, one at a time, for about 2-3 minutes or until browned and cooked through.

Top with sesame seeds and coriander (cilantro) leaves while cooking. 

Serve with lachha pyaz and butter chicken sauce if you like.