In a pan, heat 2 tablespoons of oil and add 1 finely chopped onion. Sauté until golden brown.
Add 300 grams of minced meat (mutton or chicken) to the pan and cook until it turns brown.
Add 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and salt to taste. Cook for 10-12 minutes until the meat is cooked and the spices are well-blended.
Add 1/4 cup chopped coriander leaves and 1/4 cup chopped mint leaves to the cooked meat. Mix well and set aside to cool.
In a large bowl, mix 500 grams of all-purpose flour (maida), 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon baking soda, and 2 tablespoons of oil. Gradually add water and knead the dough until it becomes soft and smooth. Cover the dough and let it rest for 30 minutes.
Divide the dough into equal-sized balls. Flatten each ball and place a portion of the cooked keema mixture in the center. Seal the edges and roll it out gently to form a naan.
Preheat a tawa or griddle on medium heat. Place the stuffed naan on the tawa and cook for 2-3 minutes on each side until it turns golden brown and puffs up.
Apply some butter or ghee on the cooked naan and serve hot with yogurt or any curry of your choice.