Potato-Stuffed Naan

Ingredients

• 3 cup bread flour (Approximately 390 g; do not adjust the flour while kneading.)
• 0.75 cup plain whole-milk yogurt
• 0.75 cup warm water (Use lukewarm, not hot, water.)
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt (Plus more for the filling, if needed.)
• 1.25 lb russet potatoes (Peeled and cut into chunks.)
• 2 cup green cabbage (Finely shredded.)
• 0.5 cup fresh cilantro (Chopped.)
• 1 green chile (Finely chopped; use a serrano or similar chile.)
• 1 tbsp fresh ginger (Finely grated.)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp red pepper flakes (Or to taste.)
• 1 tbsp neutral cooking oil (For cooking the cabbage filling.)
• 3 tbsp ghee (Keep at room temperature; do not melt before brushing onto the hot naan.)

Steps

1. 1

   In a large bowl, combine the bread flour, instant yeast, sugar, and salt. Add the yogurt and warm water, then mix until a shaggy dough forms.

2. 2

   Knead the dough in the bowl or on a lightly unfloured work surface until it becomes smooth and supple, about 8 to 10 minutes. The dough may seem too dry at first, then temporarily wet; continue kneading rather than adding extra flour or water.

3. 3

   Cover the dough and let it rise at room temperature until puffy and approximately doubled, about 1 hour.

4. 4

   Meanwhile, cook the potatoes in a saucepan of salted water until completely tender, about 12 to 15 minutes. Drain well and mash until smooth.

5. 5

   Heat the oil in a skillet over medium heat. Add the shredded cabbage and cook until softened, about 5 minutes.

6. 6

   Add the ginger, green chile, cumin, coriander, and red pepper flakes to the cabbage. Cook until fragrant, about 1 minute, then remove from the heat.

7. 7

   Stir the cabbage mixture and chopped cilantro into the mashed potatoes. Season with salt to taste, then cool the filling until it is no longer warm and is firm enough to handle.

8. 8

   Divide the risen dough into 6 equal pieces. Divide the cooled potato filling into 6 portions.

9. 9

   Working with one piece of dough at a time, flatten it into a thick round. Place one portion of filling in the center, draw the edges up and over the filling, and pinch to seal completely. Repeat with the remaining dough and filling.

10. 10

    Gently flatten each filled dough ball, then stretch or roll it into a roughly 6-inch round. Avoid pressing so firmly that the filling breaks through the dough.

11. 11

    Preheat an Ooni Volt 2 indoor electric pizza oven to 700°F in Neapolitan mode with the pizza stone in place. Allow the stone to heat fully before baking.

12. 12

    Place one naan on a lightly floured pizza peel and transfer it to the hot stone. Bake until puffed in spots, browned, and blistered, turning as needed for even coloring; this should take approximately 2 to 3 minutes per naan.

13. 13

    Remove the hot naan and immediately brush its surface with room-temperature ghee, which will melt into a thin coating. Repeat with the remaining naan, allowing the oven to return to temperature between batches if necessary.

14. 14

    Serve the naan hot, on its own as a light meal or with chutney or curry.

Notes

The supplied page excerpt is paywalled and does not expose the original ingredient list or complete directions. The ingredient quantities and method above are a low-confidence reconstruction from the dish description, yield, equipment, and tip in the excerpt, not a faithful transcription of the author's full recipe. The source specifically advises not adjusting the flour or water while kneading and not melting the ghee before brushing.

Nutrition per serving

• main
• flatbread
• vegetarian
• South Asian
• stuffed bread
• high-heat baked
• Ooni
• serve with chutney