Potato Naan Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy.

Mix wet ingredients

In a large mixing bowl whisk together yogurt, milk and vegetable oil until smooth. Add the foamy yeast mixture and stir to combine.

Combine dry ingredients

In another bowl whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tbsp additional flour.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1¼ hours, until roughly doubled in size.

Cook potatoes

Place peeled potatoes in a saucepan and cover with cold water. Add a pinch of salt, bring to a boil, then simmer 12–15 minutes until fork-tender. Drain and let cool slightly.

Sauté aromatics

While potatoes cook, heat 1 tbsp vegetable oil in a skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Add minced garlic, ginger and chopped green chili (if using) and cook 1 minute until fragrant.

Spice the filling

Add ground cumin, ground coriander, turmeric and garam masala to the skillet and cook with the aromatics for 30–45 seconds to bloom the spices.

Mash and combine

Roughly mash the drained potatoes with a potato masher or fork. Add the sautéed aromatic-spice mixture to the potatoes. Stir to combine, then add salt, black pepper, chopped cilantro and lemon juice. Adjust seasoning to taste. Let the filling cool to near room temperature before stuffing (about 10 minutes).

Divide dough

Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal portions (for medium naans) — about 80–90 g each — and shape into smooth balls. Cover with a damp towel and rest 10 minutes.

Roll and fill

Working with one dough ball at a time, roll it into a 4–5 inch circle. Place about 2–3 tbsp of the cooled potato filling in the center. Bring edges together to seal the filling inside and pinch to close. Gently flatten the stuffed ball and roll lightly into an oval or round naan about 6–7 inches across, being careful not to tear.

Cook naan on stovetop

Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Place the filled naan in the dry skillet. Cook 1–2 minutes until bubbles form and underside has golden-brown spots. Flip and cook the other side 1–2 minutes. If you want charred spots, hold the naan with tongs over an open flame for a few seconds per side or increase heat briefly. Cook remaining naans in batches, wiping the pan if needed.

Brush and garnish

As each naan finishes, brush generously with melted butter or ghee and sprinkle with chopped cilantro and sesame seeds if using. Keep naans covered with a clean towel to stay warm while finishing the rest.