Recipe: Potato and Fenugreek Stuffed Naan

If you’re like me you probably assumed that even if you could make regular naan (which I do on occasion) that stuffed naan was a bridge too far. This recipe made it super simple and while the original has you grilling them lightly while coated in oil/butter, I actually made these for Thanksgiving so I simply baked them in the oven so I wouldn’t have to babysit a pan. The dough rolls out perfect and not sticky at all. In the future though I think I’ll add some cheese and more spice!

Potato and Fenugreek Stuffed Naan

AuthorMab

Yields8 Servings

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

Adapted from Playful Cooking

Ingredients

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

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

Potato and Fenugreek Stuffed Naan

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