Potato Naan

Discover the delicious fusion of comfort and tradition with this Potato Naan recipe—a soft, pillowy flatbread stuffed with a spiced potato filling that will elevate your next meal. This homemade naan combines the earthy goodness of mashed potatoes, cilantro, green chilies, and bold spices like cumin and red chili powder, all wrapped in a perfectly leavened dough. The naan is cooked on a stovetop skillet for an irresistibly golden, slightly crispy exterior and a fluffy interior infused with buttery richness. Ideal for dipping into your favorite curries, pairing with chutneys, or enjoying on its own, this hearty and flavorful bread is a showstopper that’s as fun to make as it is to eat. Perfect for vegetarians and anyone seeking inventive twists on classic Indian cuisine, this recipe is sure to become a family favorite!

Nutriscore Rating: 66/100

Prep Time:90 mins

Cook Time:30 mins

Total Time:120 mins

Servings: 8

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Active dry yeast
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Baking powder
• 1 cup Warm water
• 0.5 cup Plain yogurt
• 2 tablespoons Vegetable oil
• 2 medium Potatoes, cooked and mashed
• 2 Green chilies, finely chopped
• 0.25 cup Cilantro leaves, chopped
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Salt (for filling)
• 2 tablespoons Butter

Directions

Step 1

In a small bowl, dissolve the yeast and sugar in warm water and let it sit for about 10 minutes until frothy.

Step 2

In a large mixing bowl, combine the flour, salt, and baking powder.

Step 3

Add the yeast mixture, yogurt, and vegetable oil to the dry ingredients.

Step 4

Mix everything together until a dough forms. Knead the dough for about 5-7 minutes until smooth.

Step 5

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 60 minutes or until it doubles in size.

Step 6

While the dough is resting, prepare the potato filling. In a medium bowl, combine the mashed potatoes, green chilies, cilantro, cumin seeds, red chili powder, and salt.

Step 7

After the dough has risen, punch it down to release the air and divide it into 8 equal portions.

Step 8

Roll each portion of dough into a small ball. Flatten one ball and place about 1-2 tablespoons of the potato filling in the center.

Step 9

Fold the edges of the dough over the filling and seal it. Gently roll it out with a rolling pin into a circle about 1/4 inch thick.

Step 10

Heat a skillet or tawa over medium-high heat. Place the rolled naan on the skillet and cook for 2-3 minutes until you see bubbles forming on the surface, then flip.

Step 11

Cook the other side for another 2-3 minutes until both sides are golden brown.

Step 12

Remove from heat and brush with butter. Repeat the process for the remaining dough and filling.

Step 13

Serve hot with your favorite curry or enjoy as a standalone dish.

Nutrition Facts

Serving size	(1133.7g)

Amount per serving	% Daily Value*
Calories	2085.5

Total Fat 60.6g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 17.6g
Cholesterol 83.2mg	0%
Sodium 4289.7mg	0%
Total Carbohydrate 339.2g	0%
Dietary Fiber 19.0g	0%
Total Sugars 22.3g
Protein 51.6g	0%

Vitamin D 63.3IU	0%
Calcium 393.9mg	0%
Iron 22.1mg	0%
Potassium 1862.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 9.8%

Carbs: 64.3%