Name: Potato and Cheese Stuffed Naan
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Indian
Ingredients: 2 cups all-purpose flour (or gluten free flour blend); 1 tsp sugar; 1 tsp salt; 1/2 tsp baking powder; 2 tbsp plain yogurt (or dairy free yogurt); 2 tbsp oil; 2/3 cup warm water (adjust as needed); 2 medium potatoes, boiled and mashed; 1 cup shredded mozzarella or cheddar cheese (or dairy free cheese); 1/2 tsp cumin powder; 1/2 tsp garam masala; 1/4 tsp chili powder (optional); 1/4 tsp salt (or to taste); 2 tbsp chopped fresh cilantro; Butter or ghee (or dairy free butter) for brushing

Why You’ll Love This Recipe

I like making this stuffed naan because it’s hearty, flavorful, and surprisingly easy to prepare. The potato filling is seasoned just right, and the cheese adds a delicious creaminess that makes the naan irresistible. I also enjoy how versatile it is—I can serve it with Indian dishes, enjoy it on its own, or even use it to wrap up grilled meats or vegetables. It’s a comforting recipe that feels special but doesn’t take all day to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Instant yeast
Sugar
Salt
Warm water
Yogurt
Olive oil or ghee

For the filling:

Potatoes, boiled and mashed
Grated cheese (cheddar, mozzarella, or a mix)
Green chilies, finely chopped (optional)
Fresh coriander, chopped
Salt
Ground cumin
Garam masala

For cooking:

Ghee or butter for brushing

Directions

I start by making the dough: in a large bowl, I mix flour, yeast, sugar, and salt.
I add warm water, yogurt, and olive oil, mixing until a dough forms.
I knead the dough for about 5–7 minutes until it’s smooth, then cover it and let it rise in a warm place for 1–2 hours, or until doubled in size.
While the dough rises, I prepare the filling by combining mashed potatoes, cheese, green chilies, coriander, salt, cumin, and garam masala in a bowl.
Once the dough has risen, I divide it into equal portions and roll each into a ball.
I flatten one dough ball slightly, place a spoonful of filling in the center, and pinch the edges to seal.
I gently roll the stuffed dough into a round, being careful not to tear it.
I heat a skillet or tawa over medium-high heat, cooking the naan for 1–2 minutes on each side until puffed and golden, brushing with ghee or butter as it cooks.
I serve the naan hot with chutney, yogurt dip, or curry.

Servings and timing

This recipe makes 6–8 stuffed naan and takes about 20 minutes to prepare, 1–2 hours for dough rising, and 15–20 minutes to cook, so I can have it ready in about 1 hour 45 minutes to 2 hours 30 minutes depending on rise time.

Variations

I sometimes add finely chopped onions or bell peppers to the filling for extra flavor. If I want a spicier version, I mix in red chili flakes or extra green chilies. For a richer taste, I use paneer along with cheese in the filling. I’ve also tried using whole wheat flour for a healthier twist.

Storage/Reheating

I store leftover naan in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat or wrap it in foil and place it in a 350°F oven until heated through. It can also be frozen for up to a month—when freezing, I separate each naan with parchment paper so they don’t stick together.

FAQs

Can I make the dough ahead of time?

Yes, I sometimes refrigerate the dough overnight and bring it to room temperature before rolling and stuffing.

Can I bake the naan instead of cooking it on a skillet?

Yes, I bake it in a preheated oven at 475°F (245°C) on a pizza stone or baking sheet until puffed and golden.

What cheese works best for the filling?

I like using a mix of cheddar and mozzarella for both flavor and stretch, but paneer or processed cheese also works well.

Can I make it vegan?

Yes, I use plant-based yogurt, vegan cheese, and oil instead of ghee or butter.

How do I keep the filling from leaking out?

I make sure to seal the dough well and roll it gently so the filling stays inside.

Conclusion

I enjoy making potato and cheese stuffed naan because it’s warm, comforting, and bursting with flavor. The soft bread and creamy, cheesy filling create a perfect balance of textures, making it a treat I look forward to every time. Whether I serve it with a curry or eat it on its own, it’s always a hit in my kitchen.