Naan is the international star of Indian bread. Anyone who has some knowledge of Indian cuisine will eventually come up with naan. Is it a big deal to make? Compared to other flat bread versions, nope – it is easier to make and you can play around the stuffing to bring a whole new meaning to Naan.
Typically, Naan is made in a clay oven/furnace – and you can actually eat the best ones with a road side vendor. The difference between naan and other flat bread varieties is we use yeast in the preparation. It fluffs up well and is delicious to eat.
PrintPotato Stuffed Naan
- Total Time: 3 hours
- Yield: 4 naans 1x
Description
A delicious twist on traditional naan, this recipe features a flavorful potato stuffing, making it a hearty and satisfying bread option.
Ingredients
- 2 cups all-purpose flour (maida)
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- Pinch of baking soda
- 2 tablespoons oil
- 2 tablespoons yogurt
- Lukewarm water for kneading dough
- 3-4 medium potatoes, boiled and mashed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons chopped cilantro
Instructions
Dough
- Dissolve yeast in 2 tablespoons of lukewarm water with a bit of sugar and let it sit for 5-10 minutes till the mixture becomes frothy.
- Add salt and baking soda to the flour and mix well.
- Add the oil, yogurt and mix it well.
- Add the yeast mixture and start kneading the dough.
- You gotta really work on the dough and Knead until the dough is springy to touch. (can add a bit of lukewarm water to knead)
- Cover the dough with damp cloth/cling wrap and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
Stuffing
- Boil 2 medium potatoes until they are tender.
- Peel and mash the potatoes.
- Add the rest of the filling ingredients and mix well
Making Naan
- Knead the dough for about two minutes and divide the dough into six to seven equal parts.
- Allow them to rest for a 20 minutes.
- Divide the filling in similar way.
- Roll the dough into a rough circle and place the filling in center.
- Cover the edges of the dough encassing the filling to make a ball.
- Work on the rest of dough in similar fashion.
- Let the filled balls settle for 3 to 4 minutes before rolling them.
- Roll them into a oval shape.
- Coat them with butter/oil and place them in a preheated oven for 10 to 15 minutes (200 degree Celsius)
- Keep an eye on the naan when in oven. half way through brush them with butter again.
- Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.
- After the naan is baked, it should become golden brown color on top.
- Take naan out of the oven and brush lightly with butter- serve hot!
Notes
For a spicier filling, add more red chili powder or finely chopped green chilies. Serve hot with a side of yogurt or chutney. Leftover naan can be stored in an airtight container for up to 2 days and reheated on a skillet.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Frequently Asked Questions
How long does the dough need to rest, and what happens if I rush it?
The dough needs 3-4 hours to rest and nearly double in volume. The yeast fermentation is what makes naan fluff up and develop flavor. Rushing it — even to 1-2 hours — produces a dense, flat bread without the characteristic chew and lightness. 
Can I bake these in the oven without a pizza stone?
A regular baking sheet works but preheat it in the oven first. A very hot surface is what gives naan the slight char and puff on the bottom. A pizza stone or cast iron pan placed in the oven produces a closer result to tandoor-style cooking. Bake at 200°C/400°F for 10-15 minutes, brushing with butter halfway through.
Can I vary the potato filling?
The filling is very flexible — try adding crumbled paneer, caramelized onions, or a handful of frozen peas to the potato base. Keep the filling dry and well-seasoned regardless of what you add. A wet filling makes the dough soggy during rolling and the naan steams rather than bakes properly.
Potato-stuffed naan has become a weekly thing in my kitchen. Cumin-chili combo hits just right for me, enough warmth without overdoing it. Scales up easily when I have people over for a curry night.
Have all the ingredients to this recipe can’t wait to try it. Looks delicious. Thank you.
I saw someone broil it. What’s the difference and better for the recipe pl.?
Fantastic recipe! I have made twice and both times it was delicious! Turned out lovely!
wonderful
i tried it and love it
Made these today nd they were the most delicious naans ever! served with some raita and tea to finnish it off. didn’t last long :)