Today, for the sixth day of Blogging Marathon #15, I made soft, stuffed naan for lunch. I used the potato stuffing I had prepared earlier for bread rolls and stored in the fridge. The theme I chose for the marathon is Bread Baking, and stuffed naan fit perfectly. I intended to bake these naans in the oven, but low voltage prevented my oven from reaching full temperature. After about 10 minutes in the oven the naans started to become slightly crisp but did not brown. My husband arrived home hungry, so I finished cooking the naans on a hot tawa (griddle) on the stovetop. They turned out wonderfully on the tawa, though a properly heated oven also gives excellent results. I served these stuffed naans with Punjabi Achari Mattar Paneer and the combination was fabulous.
Ingredients for Potato Stuffed Naan
(This is a flexible stuffed naan recipe — you can use any filling you prefer.)
- Prepared potato stuffing – 1½ cups
- All-purpose flour (maida) – 2 cups
- Sugar – 2 tsp
- Salt – 1 tsp
- Instant yeast – 1 tsp
- Warm water – a little less than 1 cup (adjust to make a slightly sticky dough)
- Oil – 2 tbsp (plus extra for cooking)
- Extra flour for dusting
Step-by-step Procedure
- In a large bowl, combine the flour, sugar, salt, and instant yeast. Mix well so the dry ingredients are evenly distributed.
- Gradually add warm water and mix to form a slightly sticky dough. The dough should be soft and pliable but not overly wet.
- Add the oil and knead the dough until the oil is incorporated and the dough becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it, and allow it to rise until doubled in size. This can take 1–2 hours depending on room temperature.
- Once risen, divide the dough into six equal portions. Also divide the potato stuffing into six equal balls.
- Take one portion of dough and press it into a small disc. If the dough is sticky, dust lightly with flour.
- Place a ball of potato stuffing in the center of the disc. Bring the edges together and pinch to seal, ensuring the stuffing is enclosed completely.
- Dust the work surface with flour and gently roll the filled dough ball into a thick triangle (or round, if you prefer) — take care not to squeeze the filling out while rolling.
- If baking: preheat your oven to the highest setting (mine is 250°C). Place the rolled naans on a greased baking tray and bake for about 5 minutes, then flip so both sides brown evenly. A batch may take around 15 minutes total; when they are golden and crisp, remove from the oven and brush the tops with butter before serving.
- If cooking on stovetop: heat a tawa or heavy skillet over medium-high heat. Cook each naan on the hot tawa, flipping once or twice, until both sides are golden and cooked through. Brush with butter and serve hot.
The dough after doubling
Place the filling in the center of the disc
Cover, pinch and roll into a triangle
Tips and Variations
– For softer naan, use warm water and avoid over-kneading. A slightly sticky dough yields a tender crumb.
– If your oven struggles to reach high temperatures, finish or cook entirely on a tawa for an excellent result with a slightly different texture.
– Other stuffing ideas: spiced paneer, sautéed vegetables, spiced lentils, or a mix of herbs and cheese.
– To get an even browning in the oven, preheat the baking tray or use a pizza stone if available. Brush with melted butter, ghee, or garlic butter before serving for extra flavor.
Serving Suggestion
Serve these potato stuffed naans hot with a rich curry like Punjabi Achari Mattar Paneer, dal makhani, or a cooling raita. They also make a hearty snack on their own.
Enjoy this easy stuffed naan recipe as part of your bread baking repertoire — whether baked or cooked on a tawa, they are comforting, flavorful, and perfect for family meals.