Quick Recipe Version (TL;DR)

Yield: 4 servings (8 stuffed naans)
Prep Time: 35 minutes (plus 1 hour rising)
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes

Quick Ingredients

2 cups (260 g) all-purpose flour
1 tsp instant yeast
1 tsp sugar
1 tsp fine salt
1/2 cup (120 g) plain yogurt
1/3 cup (80 ml) warm water or milk, plus 1–2 tbsp as needed
2 tbsp neutral oil or melted ghee (for dough)
1 1/2 lb (680 g) potatoes, peeled and cubed
2 tbsp oil or ghee (for filling)
1 small onion, very finely chopped
2 garlic cloves, minced
1–2 green chilies, finely chopped (optional)
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2–1 tsp red chili powder or paprika
1/2 tsp garam masala
1–2 tbsp lemon juice or 1 tsp amchur (dry mango powder)
1/4 cup chopped fresh cilantro
4–5 tbsp ghee or oil, for cooking

Do This

1. Mix flour, yeast, sugar, salt, yogurt, oil, and warm water/milk into a soft, slightly sticky dough. Knead 6–8 minutes until smooth. Cover and let rise 1 hour until puffy.
2. Boil potatoes in salted water 12–15 minutes until very tender. Drain well and mash until smooth.
3. Sauté onion in oil/ghee until soft and golden, then add garlic, green chilies, and spices. Cook 1–2 minutes; stir into mashed potatoes with lemon juice and cilantro. Cool completely.
4. Divide dough into 8 balls and filling into 8 portions. Flatten a dough ball, place filling in center, pinch edges to seal, then rest stuffed balls 5–10 minutes.
5. On a lightly floured surface, gently roll each stuffed ball into a 5–6 inch oval or round, being careful not to tear.
6. Heat a heavy skillet or tawa over medium-high. Cook each naan 1–2 minutes per side with a little ghee/oil until puffed, golden, and spotted.
7. Brush hot naans with extra ghee, sprinkle salt or herbs if desired, and serve warm with yogurt, chutney, or curry.

Why You’ll Love This Recipe

Soft, pillowy naan wrapped around a generously spiced, creamy potato filling.
Cooked on a simple skillet or griddle—no tandoor or special oven required.
Uses pantry-friendly ingredients and flexible spices you can easily adjust.
Perfect as a cozy main dish with yogurt and pickles, or as an impressive side for any curry night.

Grocery List

Produce: Potatoes, onion, garlic, green chilies (optional), fresh cilantro, lemon (if not using amchur).
Dairy: Plain yogurt, milk (or extra water), ghee or butter (optional but delicious for cooking and brushing).
Pantry: All-purpose flour, instant yeast, sugar, salt, neutral oil, ground cumin, ground coriander, turmeric, red chili powder or paprika, garam masala, amchur (optional), black pepper.

Full Ingredients

For the Naan Dough

2 cups (260 g) all-purpose flour, plus extra for dusting
1 tsp instant yeast
1 tsp sugar
1 tsp fine salt
1/2 cup (120 g) plain yogurt (whole milk or low-fat)
1/3 cup (80 ml) warm water or warm milk (about 40–45°C / 104–113°F), plus 1–2 tbsp more as needed
2 tbsp neutral oil or melted ghee

For the Spiced Potato Filling

1 1/2 lb (680 g) potatoes, peeled and cut into 1 inch chunks (Yukon Gold or russet work well)
1 1/2 tsp salt (divided: 1 tsp for boiling water, 1/2 tsp for filling, plus more to taste)
2 tbsp oil or ghee
1 small onion, very finely chopped
2 garlic cloves, minced
1–2 green chilies, very finely chopped (optional; adjust to heat preference)
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2–1 tsp red chili powder or mild paprika (to taste)
1/2 tsp garam masala
1/4 tsp freshly ground black pepper
1–2 tbsp lemon juice or 1 tsp amchur (dry mango powder), to add tang
1/4 cup packed fresh cilantro leaves, finely chopped

For Cooking and Serving

4–5 tbsp ghee or neutral oil, for greasing the pan and brushing cooked naan
Optional: extra chopped cilantro, melted butter or more ghee, flaky salt, and/or a pinch of chaat masala for sprinkling
To serve: plain yogurt or raita, chutneys, or your favorite curry

Pillowy Potato-Stuffed Naan Griddled Until Golden – Closeup

Step-by-Step Instructions

Step 1: Make the soft naan dough

In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Add the yogurt, oil (or melted ghee), and most of the warm water or milk. Using a spoon or your hand, mix until the dough starts to come together, adding the remaining liquid a tablespoon at a time if it feels dry.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth, elastic, and just slightly sticky but not wet. If it sticks badly to your hands, dust lightly with flour; avoid adding too much or the naan will be dense.

Step 2: Let the dough rise until puffy

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for about 1 hour, or until noticeably puffy and roughly doubled in volume. While the dough rises, prepare the potato filling.

Step 3: Boil and mash the potatoes

Place the peeled, cubed potatoes in a pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 12–15 minutes, until the potatoes are very tender and can be easily pierced with a fork.

Drain the potatoes well in a colander and let them steam-dry for 2–3 minutes (this helps the filling stay drier and easier to stuff). Mash thoroughly in a large bowl until smooth with no large lumps; a few small pieces are fine, but big chunks can tear the dough later. Set aside.

Step 4: Build the spiced potato filling

In a skillet, heat 2 tablespoons oil or ghee over medium heat. Add the finely chopped onion and cook for 5–7 minutes, stirring often, until soft and lightly golden at the edges. Add the minced garlic and chopped green chilies (if using) and cook for 1 minute more, just until fragrant.

Sprinkle in the ground cumin, coriander, turmeric, red chili powder or paprika, garam masala, and black pepper. Stir and cook the spices for 30–60 seconds to bloom their flavor, being careful not to burn them.

Scrape this fragrant onion-spice mixture into the bowl with the mashed potatoes. Add 1/2 teaspoon salt, the lemon juice or amchur, and chopped cilantro. Mix very thoroughly until everything is evenly distributed. Taste and adjust seasoning with more salt, lemon, or chili to your liking. Let the filling cool to room temperature; warm filling can make the dough sticky and harder to seal.

Step 5: Portion the dough and filling

Once the dough has risen, punch it down gently to deflate and turn it onto a lightly floured surface. Shape it into a log and divide into 8 equal pieces (you can weigh them for precision if you like). Roll each piece into a smooth ball by tucking the edges underneath.

Divide the potato filling into 8 equal portions as well. Rolling each portion into a compact ball with your hands makes it much easier to stuff neatly.

Step 6: Stuff and seal the naan

Working with one dough ball at a time (keep the rest covered with a towel so they do not dry out), lightly flour your work surface. Flatten the ball into a 3–4 inch circle, slightly thicker in the center and thinner at the edges.

Place one portion of the potato filling in the center. Bring the edges of the dough up and over the filling, pleating and pinching them together at the top to completely enclose it, just like closing a dumpling or stuffed bun. Pinch well to seal so the filling does not leak out later.

Gently roll the stuffed ball between your hands to smooth it, then set it seam-side down. Repeat with the remaining dough and filling. Let the stuffed balls rest, covered, for 5–10 minutes; this relaxes the gluten and makes them easier to roll out.

Step 7: Roll the stuffed naan

Preheat a heavy skillet, cast-iron pan, or tawa over medium to medium-high heat while you roll. Working with one stuffed ball at a time, lightly flour the surface and your rolling pin. Press the ball gently to flatten, then roll it out into a 5–6 inch oval or round, turning and flipping as you go. Use light, even pressure to avoid tearing the dough and exposing the filling.

If a little filling peeks through, it is not the end of the world; just dust with a bit of flour and continue carefully. Keep the other stuffed balls covered to prevent drying as you roll and cook.

Step 8: Cook until pillowy and golden

Brush or drizzle 1–2 teaspoons ghee or oil onto the preheated skillet. Carefully lay one rolled naan onto the hot surface. Cook for 1–2 minutes, until bubbles form and the underside has golden brown spots. Flip and cook the second side for another 1–2 minutes, pressing gently with a spatula to help it puff. Adjust the heat as needed so the naan cooks through without burning.

For extra char like restaurant-style naan, you can briefly increase the heat or hold the cooked side close to an open gas flame for a few seconds, using tongs and great care. Transfer the cooked naan to a plate, brush immediately with a little more ghee or butter, and sprinkle with a pinch of salt or herbs if you like. Repeat with the remaining naans, adding more ghee or oil to the pan as needed. Serve hot and enjoy.

Pro Tips

Do not rush the rise. Giving the dough a full hour to puff up makes the naan much softer and more tender.
Keep the filling dry-ish. Let potatoes steam-dry and avoid adding liquid after mashing. A drier filling is easier to stuff and less likely to burst out.
Rest the stuffed balls. That short 5–10 minute rest after stuffing relaxes the gluten and helps you roll without tearing.
Heat matters. Aim for medium to medium-high heat. Too low and the bread dries out before browning; too high and it burns before the inside cooks.
Work in batches. If your skillet is big enough, cook 2 naans at a time, but do not overcrowd; they need direct contact with the pan to puff nicely.

Variations

Cheesy potato-stuffed naan: Mix 1/2–3/4 cup grated cheddar, mozzarella, or paneer into the cooled potato mixture for a decadent, melty filling.
Garlic herb naan: Stir 2–3 minced garlic cloves and 2 tbsp chopped fresh herbs (cilantro, parsley, or chives) into melted ghee, then brush generously over the hot naans.
Whole wheat twist: Replace up to 1/2 cup of the all-purpose flour with whole wheat flour. You may need an extra tablespoon or two of liquid to keep the dough soft.

Storage & Make-Ahead

Leftover cooked naan keeps well. Allow them to cool completely, then store in an airtight container or zip-top bag at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Reheat in a hot skillet for 1–2 minutes per side, or wrap in foil and warm in a 180°C / 350°F oven for about 8 minutes.

For longer storage, freeze cooked naans in a single layer until solid, then stack in a freezer bag for up to 2 months. Reheat from frozen in a covered skillet or in a 190°C / 375°F oven for 10–12 minutes. You can also make the dough and filling a day ahead: refrigerate the dough after the first rise (let it come to room temperature before shaping), and store the cooled filling in an airtight container. Stuff, roll, and cook just before serving for the best texture.

Nutrition (per serving)

Approximate values per serving (2 stuffed naans), will vary with exact ingredients and amount of ghee used:

Pillowy Potato-Stuffed Naan Griddled Until Golden