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Naan is great, but it’s even better when it’s stuffed with spicy potatoes and green beans! Introducing Potato & Green Bean Stuffed Naan!
This naan is everything you are looking for: thin, soft, and buttery. AND stuffed! Let’s do this!
It starts with the dough. You knead the flour with water, yeast, baking powder, salt, maple syrup, and vegan yogurt. The addition of yogurt brings tenderness and gives the dough more flavor.
Once you have a smooth dough, it needs to rest for about 2 hours. While the dough is resting, you prepare the filling.
For the filling, I went with onion and ginger that are sautéed until golden brown. Next, we add cooked potatoes and green beans, and finally, aromatic spices like cumin, garam masala, chili, and turmeric.
Be aware that your potatoes must be well cooked to mash easily when you shape the naans.
To prepare the naans, divide the dough into small balls and flatten it into thin rounds. Place about 2 tbsp of the potato mixture in the center, and fold the edges over the filling, trying to leave as little air as possible.
Next, you want to flatten the ball again with your hands into a thin round or oval shape. I recommend doing it by hand as I found that a rolling pin tends to make the filling escape.
Finally, cook over medium heat in a non-stick skillet until golden brown on each side! Brush with vegan butter, top with chopped cilantro, and enjoy!
These naans are delicious on their own but would make a great side to this Easy Dal Palak, Instant Pot Cauliflower Tikka Masala, or this Fire-Roasted Eggplant Dip!
Let me know in the comments if you try this Potato & Green Bean Stuffed Naan recipe!
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Potato & Green Bean Stuffed Naan
Ingredients
Naan
- 1/2 cup warm water divided
- 1/2 tsp dry yeast
- 1 tsp maple syrup
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 5 tbsp vegan yogurt
- 1 tbsp oil
- melted butter for brushing
Filling
- 1 tbsp oil
- 1/2 onion diced
- 2 cloves of garlic minced
- 1/4 tsp ginger grated
- 1/2 tsp ground cumin
- 1/4 tsp each: garam masala, chili
- 1/8 tsp turmeric
- 1/8 tsp salt
- 1 small potato boiled and diced into 1/2-inch cubes
- 1/4 cup cooked green beans chopped into 1-inch pieces
- 2 tbsp cilantro freshly chopped
- 1 tsp lime juice
Instructions
Naan
- In a small bowl, whisk together 1/4 cup of warm water with the dry yeast and maple syrup. Let it sit for 10 minutes, or until frothy.
- In a large mixing bowl, whisk the flour with baking powder and salt. Pour in the yeast mixture, the remaining 1/4 cup of water, vegan yogurt, and oil.
- Using a wooden spoon until it forms a dough. Then knead with your hands for about 5 minutes, or until you get a smooth and slightly sticky dough. The dough should be quite soft and just slightly sticky, if it's too dry add a few teaspoons of water and knead again.
- Cover the dough with cling film to touch and let it rest for about 2 hours. In the meantime, prepare the filling.
- Once the dough has almost doubled in size, knead it for a few seconds and divide it into 4 balls.
- On a floured surface, roll out one ball into a thin round. Place about 2 tbsp of the filling in the center of the naan. Next, pull the edges of the dough to enclose the filling, trying not to leave air inside.
- Using your hands, flatten the ball again into a thin oval shape. I recommend using your hands instead of a rolling pin to prevent the dough from cracking; you don't want the filling to escape. Repeat with the remaining dough.
- Heat a teaspoon of oil in a non-stick skillet over high heat. Once the skillet is very hot, add a naan and cook for about 3 minutes or until golden brown. Then flip and cook the other side for another 3 minutes. Remove from heat, brush with melted vegan butter, and top with chopped cilantro. Serve warm with your favorite dip!
Filling
- Heat the oil in a skillet over medium heat. Once hot, add the diced onion and garlic, and cook for 3-5 minutes or until golden. Add the ginger and cook for another minute.
- Next, add the cumin, garam masala, chili, turmeric, salt, diced potatoes, and chopped green beans. Cook for about 5 minutes, stirring regularly to prevent sticking.
- Stir in the chopped cilantro and lime juice. Taste and adjust spiciness/saltiness to your liking and let it cool a few minutes before filling the naans. You don't want the filling to be hot, or you will burn yourself while stuffing the naans.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
This recipe looks spectacular! I’ve never though of having stuffed naans, I am definitely going to try this!
Thanks for the inspiration and have a lovely day!
Adriana Z.
Thanks! You’re welcome Adriana!
It looks fantastic!
Thanks a lot!
Thanks Agatha! 🙂
This looks so yummy! By “chili,” do you mean chili powder?
Yes, chili powder!
I was in such a hurry to try this recipe tonight that I took LOTS of shortcuts. I didn’t let the dough rise for 2 hours and I used a mixture of potatoes, capsicum and spices left over from last night’s dinner for the filling. The recipe was very forgiving and my dinner was yummmmmmmmmmy.
Awesome! Glad you liked it 🙂
Hi Thomas (or readers), Any thoughts on how this yummy recipe would work with a non-grain flour? Chickpea, coconut, almond etc? I rarely make yeast doughs, so would appreciate advice. Thanks!
I’m afraid I can’t help with this. Gluten-free doughs are really a different thing and many times require some gums or a mix of different flours.
Thanks. I look forward to making this according to the recipe! :o)
😉
Made this this weekend, it was amazing! I added some red pepper for a little kick. The perfect recipe and still tasted great 2 days later! Will definitely be making this more often! Thanks!
Awesome! Thanks so much for your great feedback Paige 🙂
Made this tonight, to accompany some red lental dal. It was a perfect! A great recipe, will definitely be making again! Thank you!!
Thanks so much for your feedback Rae!
Made this today. Yum yum! So great thanks much.
Just wondering why there is garlic in the photo of ingredients but nothing of it in the recipe? I think it would be extra amazing with garlic! I will be adding it next time i make this. I have spread the word to my friends and family about this really great recipe. Thank you!
Great! Glad to hear you liked it!
My mistake, there is garlic in the filling. I fixed the recipe!
After seeing a show on TV where Jamie Oliver visits a street food place where he buys stuffed naan (50% dough, 50% filling of cauliflower, broccoli, or something else) I’ve been looking for a recipe for stuffed naan. This is the only one with a reasonable amount of filling that I found. Made it a few times and it’s really good. The first time, I used tablespoons instead of teaspoons for some measurement and the recipe still worked fine. There’s definitely room for error!
I’ve ran into 1 problem with the dough (even when I do not mix up tbsp and tsp): according to the recipe, it should be “slightly sticky and if it’s too dry, add water” after using proper measuring cups to get the right amount of ingredients, it always ends up too wet and super sticky so I always add roughly half a cup of extra flour while kneading. Not sure where I’m going wrong but it’s an easy fix.
Also, I found it easier to bake the final naans in the oven for a more even browning and for the bread to be slightly softer/fluffier. It can work great in a non-stick skillet as well but if you’ve never made bread this way, it might require some practice. Out of 4 naans, the first one was burned, then they got better and the fourth was perfect.
I’m glad you liked these stuffed naans! It’s true that the skillet must be at the right temperature, not too high or too low for an even cooking.
Thanks for sharing!
Hey, this looks amazing! Is it possible to skip the yeast in this recipe?
Thank you!
I’m afraid it’s not possible as it’s essential to make the dough rise.