Spinach Potato Stuffed Naan Bread
User Reviews
5
63 reviews
Excellent
Spinach Potato Stuffed Naan Bread
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This Spinach Potato Stuffed Naan Bread combines a soft, yeasted dough with a savory filling of grated potatoes, thawed spinach, garlic, pepper flakes, vegan mozzarella, and herbs. The dough rests before kneading, then is rolled and stuffed with the flavorful mixture. A garlic butter and herb topping completes the bread, creating a soft and savory flatbread with a rich filling.
Description
The recipe starts with a dough made from hot water, non-dairy yogurt, oil or vegan butter, flour, salt, and baking powder, with an optional spice addition. The mixture is combined and rested to develop. Meanwhile, the filling is prepared by cooking grated potatoes with spinach, garlic, and pepper flakes until partially cooked and moisture reduced. After cooling, the filling is mixed with vegan mozzarella and fresh herbs like cilantro.
The dough is kneaded after the resting period, then rolled out and filled with the prepared mixture. Once shaped, the bread is topped with a garlic and herb butter for added flavor and baked until cooked through. The finished naan is soft with a flavorful, melty filling and herbaceous notes.
Variations include substituting the yogurt with cashew or coconut cream combined with yeast or using gluten-free flours. The recipe also provides options to make oil-free versions, whole wheat adjustments, or transform the dough into a pizza-style flatbread. Storing tips include covering the naan after baking to retain moisture.
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Ingredients
For the dough
- 1/2 cup water hot
- 1/2 cup Non-Dairy yogurt See notes for substitutes, 2 tablespoons
- 3 tablespoons oil see notes for Oilfree, or melted vegan butter
- 2 cups all-purpose flour see notes for Glutenfree, divided
- 1/2 teaspoon salt
- 1 teaspoon baking powder
For the stuffing
- 1 cup potato grated; Yukon gold or yellow works best
- 1 cup spinach thawed and squeezed lightly to remove excess moisture, frozen
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon pepper flakes
- 2 cloves garlic minced
- 1/3 teaspoon salt
- 1 cup vegan mozzarella
- 1/4 cup cilantro or basil or other fresh herbs of choice
For the topping
- 2 teaspoons vegan butter
- 1 clove garlic minced
- 2 tablespoons cilantro chopped; or other fresh herbs
Instructions
- Make the dough: In a large bowl, add the hot water and yogurt and the oil or melted butter, and mix really well. Then add in 1 cup of the flour and mix well. Cover and Let this mixture sit for 30 minutes.
- Meanwhile, make the filling: Grate the potato if you haven't already and thaw the spinach if you haven't already. Then heat the oil in a skillet over medium heat. Add the garlic and pepper flakes and cook until the garlic is starting to turn golden.
- Then add in the grated potato, spinach and salt and mix well. Continue to cook until some of the moisture from the spinach evaporates and the potato is cooked. This will take 5 to 7 minutes. Stir once or twice in between.
- Let this filling sit to cool. Once cooled, mix in the mozzarella and herbs and set aside.
- Back to the dough, mix the salt, baking powder in 1/2 a cup of the flour and add that to the dough mixture. (You can also add 1/2 tsp garam masala or other spice blends here) . Mix well and knead for a minute or two to mix all the dough and see if you need more flour.
- You want the dough to be soft and somewhat smooth. If you overwork the dough, it will continue to get sticky. Add in the flour, 1 tablespoon at a time until you have a well-formed dough.
- Prep your rolling out station with some flour. Divide the dough into three equal portions. Shape one of the portions into somewhat of a flat disc, and then press it with your hands outwards until you have about an eight inch circle. You want to keep the edges thinner than the middle. Or roll it out using a rolling pin., or use both methods.
- Add a good helping of the filling in the middle of this rolled-out dough. Then fold it like you will fold a crunch wrap and seal really well in the middle. Sprinkle a little bit of flour and then use your hands to spread it out initially. If you start rolling it, the filling might split the edges. Spread using fingers, then roll using rolling pin very lightly.
- Repeat for the rest of the dough and the filling. Heat a cast Iron or heavy bottom skillet over medium-high heat and let it get hot. Once the skillet is hot, place one of the rolled out flatbreads onto the skillet.
- Let it start to get golden brown spots and bubble a bit. Keep checking because depending on the stove and your skillet, the bread might get brown within a minute, or it might take another 30 seconds to 2 minutes.
- Once the bottom of the flatbread is getting brown , flip and continue to cook the other side until it has some brown spots. Repeat for the rest of the flatbread. Then put them on a serving dish.
- Make the topping: In a bowl, melt your vegan butter until it's very hot. Add in the minced garlic and cilantro and mix well. Then use a brush and brush the freshly made breads all over.
- Serve as is or with a side of curry or dal or marinara sauce.Store covered on the counter for a couple of hours. Refrigerate for upto 3 days. Reheat on the skillet or microwave
Notes
- Yogurt can be substituted with thick cashew or coconut cream, but add 1/2 teaspoon yeast when doing so.
- For gluten-free versions, use almond or chickpea flour naan recipes and bake accordingly.
- To make oil-free, omit oils and vegan butter; increase yogurt by 2 tablespoons and cover naan after baking to retain moisture.
- Adding yeast requires reducing baking powder slightly and resting dough appropriately.
- The dough can be used as pizza flatbread by topping and baking without stuffing.
- Experiment with different herbs, spices, and vegetables in the filling for variety.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
556mg
(23%)
Potassium
346mg
(7%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
3182IU
(64%)
Vitamin C
9mg
(10%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 556mg | 23% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3182IU | 64% |
| Vitamin C | 9mg | 10% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
63 reviews
Excellent
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