Stuffed Naan

Servings : Makes 4

These soft naans can be stuffed with any filling that you like. Anything from cooked mince, spicy mashed potato or shredded cheese. I have included filling options in the instructions below. These were filled with cooked spicy beef mince.

Ingredients for Naan

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tbsp oil
  • 1/4 cup yoghurt
  • 1/2 cup milk, or as needed (warm)
  • 2 tbsp softened butter (for brushing on the naan after they cook)
  • filling of choice (links given in instructions below)


First, prepare your filling of choice. For cheese stuffed naans, shred the cheese or mixture of cheeses of your choice and season them lightly with salt and pepper. I have used my samosa keema recipe for these. You could as well use a spicy mashed potato filling or chicken keema, or any other filling that you like. Other filling options are available HERE.

Then proceed with making naans. Mix the dry ingredients, make a well in the centre and add the oil and yoghurt. Then gradually add the warm milk a little at a time and knead to form a very soft dough, but not sticky. Knead well and then apply a light layer of oil and cover. Set aside to rise for an hour or two.

Once it’s risen, knock the dough down and divide into 4 balls of equal sizes.

Take each ball of dough and gently flatten and stretch it out slightly using your fingertips. Take a small amount of the filling and put it in the centre of the stretched dough, then close and pinch the edges together securely to seal the filling in the centre of the dough. Dust some flour on your working surface and gently flatten the ball of stuffed dough. Then, using a rolling pin that is lightly dusted with flour, very gently roll it out. Set the rolled out and filled naan on a floured surface and repeat the process with the remaining balls of dough.

Once all are done, heat up a tawa or flat pan and then place a naan on it. Cover with a lid. Let it cook for 2-3 mintues on medium to low heat, then uncover and check. If it has started forming bubbles on the surface, gently check the bottom and if it has started browning, flip it over and let it cook on the other side as well. Drizzle a little bit of oil around the naan as it cooks and lift the naan to allow the oil to trickle underneath it. You can cover the pan again if you like, it helps conserve moisture in the naan so that the result is extra soft.

Once browned to your satisfaction, remove, brush with a bit of melted butter (you can even use garlic butter) and place in a hotpot or cover with a cloth to keep warm until serving. Repeat with the remaining naans until all are done. Serve warm with a dip of your choice.


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