Soft, fluffy naan bread filled with creamy cheese and spiced potato for a delicious homemade treat.

For the Dough:

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)

For the Filling:

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

For Cooking:

Butter or ghee (or dairy free butter) for brushing

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In a bowl, mix flour, sugar, salt, and baking powder. Add yogurt, oil, and warm water. Knead into a soft dough, cover, and let rest for 1 hour.

In a separate bowl, combine mashed potatoes, cheese, cumin, garam masala, chili powder, salt, and cilantro. Mix well.

Divide dough into equal balls. Roll one ball slightly, place 2–3 tablespoons of filling in the center, and pinch edges to seal.

Gently roll filled dough into a circle, being careful not to press too hard.

Heat a skillet or tawa over medium heat. Place naan and cook until bubbles form, then flip. Brush cooked side with butter or ghee.

Flip again and cook until golden brown on both sides. Repeat for remaining dough.

Serve hot with chutney, raita, or curry.

You can use leftover mashed potatoes for the filling.

Adjust spice level by increasing or reducing chili powder.

Naan is best eaten fresh but can be reheated on a skillet.