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Potato and Fenugreek Stuffed Naan

Yields8 Servings

Adapted from Playful Cooking

 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
 3 potatoes, boiled and mashed
 3 cups fenugreek leaves
 1 tsp each: cumin, coriander, chili powder, salt

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.


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.


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


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


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


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.


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.


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

Nutrition Facts

Servings 8