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Potato and Fenugreek Stuffed Naan

Yields8 Servings

Adapted from Playful Cooking

Ingredients
Dough
 2 tsp dry yeast
 ½ cup water, warm
 1 tsp sugar
 3.50 cups flour
 1 cup plain yogurt
 4 tbsp butter or ghee, melted
 1 tsp salt
 ¼ tsp baking soda
Filling
 3 potatoes, boiled and mashed
 3 cups fenugreek leaves
 1 tsp each: cumin, coriander, chili powder, salt
Directions
1

Mix together all of the filling ingredients and set aside. Make sure this mixture cools to room temperature at least, you may want to place it in the refrigerator.

2

Make the dough by mixing together the warm water, yeast, and sugar in a bowl and let sit for 5 minutes until the yeast is activated.

3

To the activated yeast bowl add the flour, baking soda, salt, ghee (or butter or oil), and yogurt.

4

Knead the dough for about 5-10 minutes until it is smooth and stretchy, it would be just slightly sticky still.

5

Cover the dough and let rest for about 90-120 minutes until the dough has doubled in size.

6

Once rise, punch down, divide the dough in to 8 equal parts and then on a lightly floured flat surface roll out one of the portions of dough in to a circle.

7

Inside the middle of the circle place a handful of filling inside (about 2-3tbsp), pinch up the outside of the dough until you form a small, sealed ball and then gently roll out in to a circle again. Repeat this pr for the other 7 dough balls.

8

Bake in an oven at 400 degrees for 8-10 minutes, flipping half way

Nutrition Facts

Servings 8