Potato Stuffed Naan (Indian Flatbread)

Potato Stuffed Naan

Ingredients:

For Potato Stuffing:

• 4 medium potato (about 1 1/4 lb.)

• 2 large garlic, minced

• 1 tbsp finely chopped parsley

• 1 tbsp finely chopped chives

• 1/2 tsp salt

• 1 tsp toasted ground cumin seeds

• 1/2 tsp toasted ground mustard seeds

• 1/2 tsp ground coriander

• 1/4 tsp chili powder

For Dough:

• 4 cups all purpose flour

• 2 tsp yeast

• 1 tsp salt

• 1/16 tsp baking soda

• 2/3 cups yogurt

• 3 tbsp oil + extra for basting while cooking

• 1 cup lukewarm water

1. Scrub potatoes and place in a medium-sized pot of water . Water should cover potatoes.

2. Bring to a boil, lower heat and cook for 12 to 15 minutes, or until fork-tender.

3. Allow to cool before removing skin.

4. Using a potato masher, mash potatoes.

5. Combine all other ingredients for stuffing and mix into the mashed potatoes.

6. Cover and set aside.

7. In a large bowl, add flour, salt, yeast*, and baking soda. Stir to combine. Make a well in the center and pour oil and yogurt. Using your fingers, or a spoon, incorporate wet ingredients into dry.

8. Slowly add lukewarm water to flour mixture until dough begins to hold together. It should not be too soft.

9. Knead dough on a lightly floured surface for 5 to 7 minutes until dough is smooth and elastic.

10. Place dough in an oiled bowl, cover with oiled plastic wrap and a kitchen towel.

11. Leave in a warm place to rise until double in size, about 1 1/2 to 2 hours.

12. Once dough has risen, cut into 3 equal portions. Carefully roll each portion into a log and cut each log into 4 equal portions - for a total of 12 pieces.

13. Form each piece into a ball, place on an oiled cookie sheet, making sure to leave enough room as dough rise so balls won't touch.

14. Cover with oiled plastic wrap and let rise until double in size, about 20 to 30 minutes.

15. Heat pan on medium high.

16. Take one portion of dough, keeping the rest covered so they don't get dry, and on a lightly floured surface, roll or flatten into a 3" diameter.

17. Place 2 tablespoons of potato filling into center and bring edges into center and seal.

18. On a lightly floured surface, roll out dough into a 5 to 7 inch diameter. It all depends on how thick you'd like your naan. The thicker the naan the more cooking time required.

19. Place naan on hot pan and cook for about 90 seconds (you'll see naan puffing up a bit). Using a broad spatula, flip naan and brush oil on the cooked side, flip once again and brush oil on the other side. Flip one last time and let cook for 30 to 60 seconds. Naan should puff up (swell). Remove from heat and keep covered in a kitchen towel.

20. Continue cooking until all the naans have been cooked.

21. Serve as a stand alone or with a meat or vegetable curry.

Notes&Tips:

• I was inspired to try making naan for the first time after eating out at an Indian restaurant. The naan they served was simply delicious and I wanted to try and recreate their recipe. Mine is not exactly as theirs as their potato was a bit bland with only fresh cilantro providing flavor and I wanted to add a bit more flavor.

• Growing up, I remember my mother making potato roti which is a little different from this naan. The potato was incorporated into the flour and not as a filling.

• This Potato Stuffed Naan as be eaten as a stand alone vegetarian snack or as a light lunch. It can also be served with a vegetable side dish such as sauteed spinach for a more fulfilling meal. Sauteed garbanzo beans with onions and sweet peppers will also go with this naan and provide much needed protein for the vegetarian.