Stuffed Naan

Email | by zoe, November 29, 2011
Filed Under flatbreads, Recipes | 25 comments

One of the most popular recipes from Artisan Bread in Five Minutes a Day is our version of naan. It is a non-traditional way of creating the classic Indian flatbread, and it is incredibly fast and tasty. In Artisan Pizza and Flatbread in Five Minutes a Day we decided to one-up ourselves and create a stuffed naan, made from a dough that has a slight tang from the addition of yogurt. This aromatic flatbread is filled with cilantro and onions, then baked until golden on a hot stone. When it comes from the oven we slather it in ghee and serve it hot. You’ll want to make several, because they go fast and they are as good hot as they are cold.Stuffed Naan:

1/2 pound Naan dough (page 88) or Master recipe from Artisan Pizza and Flatbread in Five Minutes a Day
Stuffing:

3 tablespoons finely chopped onions

3 tablespoons finely chopped cilantro

Salt to taste

Melted ghee or butter to brush on top of baked naan

To make the stuffed naan: Preheat the oven to 550°F or as high as your oven will go, with a Baking Stone on the middle rack.

On a well floured surface,

roll the dough to a 1/4-inch thick circle.

Place the onions, cilantro and salt on the dough, but leave a bit of the edge clear of the filling.

Pinch the edges together,

all the way around the circle,

to form a pouch.

Flip the pouch so the seam side is down on a well floured surface. Flour the top and roll the pouch into an 1/8-inch thick oval. Check for sticking as you go, and add more flour if you need.

The onions may break through the dough as you get it very thin, but that is just fine.

Bake the stuffed naan on the preheated stone for about 10 minutes or until the edges are golden brown. Remove from the oven and immediately brush with the melted ghee or butter.

Serve warm and just tear pieces off and dip it into your curry, soups and stews. Try our other stuffed naan variations, which you will find on page 224 of Artisan Pizza and Flatbread in Five Minutes a Day.

25 thoughts on “Stuffed Naan”

Elle on November 29, 2011 at 8:54 am said:

I want some of this for lunch! Luckily it’s fast to make.

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Jen Sommerness on November 29, 2011 at 10:27 am said:

Oh my…you are TRULY genius! I keep telling you that – but you keep out-doing yourself! Yum…can’t wait to try this one! This book rocks – have been eating our way through! xo J

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Margot on November 29, 2011 at 2:02 pm said:

That is just great! I’m going to try it out this weekend

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Mom24@4evermom on November 29, 2011 at 3:28 pm said:

It looks fabulous! I’m not a big fan of raw onions, do they lose that taste, or am I better off sauteeing them first?

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- zoe on November 29, 2011 at 8:42 pm said:
  
  Hi Mom24,
  
  If the onion is chopped finely it will bake and become very soft when it is baking. It would certainly also work if you cooked the onions first, just to make sure.
  
  Thanks, Zoë
  
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Katie Blackwell-Martin on November 29, 2011 at 6:43 pm said:

Thanks for posting this one can’t wait to try it!!!

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Jodie on November 30, 2011 at 5:58 pm said:

A general question that I couldn’t find in FAQ: Is it possible to freeze your breads? (Either the dough or the finished product?) Any advice about doing so?

I’m working from the Healthy Breads book if that makes a difference.

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- zoe on November 30, 2011 at 9:10 pm said:
  
  Hi Jodie,
  
  You can do either. The info about freezing dough is a bit buried in the sidebar on page 63 of HBin5. You can freeze the bread as well and then recrisp it in the oven for a few minutes to get the crust back.
  
  In either case, be sure to wrap the dough/bread really, really well before freezing!
  
  Thanks, Zoë
  
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Penny on December 1, 2011 at 10:53 am said:

I’ve tried your Bavarian-Style Whole Grain Pumpernickel in book 2 but would like to try the “Pumpernickel” in book one because of the cocoa powder and coffee which sound interesting. However, I want to increase the whole grains and was considering upping the rye from 1 cup to 1 1/2 and add a cup of whole wheat for one cup of the unbleached flour. I’m guessing it might need slightly more water but am wondering if it should also have some vital wheat gluten? Any other suggestions? Thanks, Penny

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- zoe on December 1, 2011 at 7:44 pm said:
  
  Hi Penny,
  
  You could just add some cocoa powder and coffee to the dough in HBin5, which would be a less dramatic change from the recipe.
  
  Thanks, Zoë
  
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  - Penny on December 2, 2011 at 6:03 am said:
    
    Why didn’t I think of that? Thanks!
    Penny
Carolyn on December 1, 2011 at 10:02 pm said:

I made up the master dough yesterday and this morning just stuffed some of it with tasty cheese and fried it and then put some ghee on. It tasted fine. Reading you above article I realise I made the dough a bit too thin. I made the Piz-zone for lunch and its fantastic. I have to modify ingredients as not all is readily available here in Oz. Also my theme is outdoor cooking so I adjust for that. I am thinking of doing the clam recipe and substituting prawns/shrimp. Thank you both for being such an inspiration.

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Barbara on December 2, 2011 at 2:41 pm said:

I love Naan in all (homemade) forms and yours looks wonderful too! The ultimate finishing touch is to sprinkle hot, buttered naan with Chaat Masala ~ an Indian Spice Blend. It can be found in any Indian Store or you can make your own, as I do ~ Google Chaat Masala to find many websites for the recipe.
Thank you for another great book ~ I finally received my copy last week ~ can’t wait to get started on it!

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- zoe on December 2, 2011 at 8:42 pm said:
  
  Hi Barbara,
  
  What a delicious idea!
  
  Thanks, Zoë
  
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Jeff Feldman on December 3, 2011 at 10:04 am said:

You mention yogurt above? Where do I add it for the tang? To the dough mix from the beginning?

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- jeff on December 3, 2011 at 1:20 pm said:
  
  Jeff: The full recipe is in the book— the publisher will kill us if we provide all the content and instructions from our books here, for free, on the website. Sorry! Jeff
  
  Douglas: So glad the recipe’s working well for you! Jeff
  
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Douglas on December 3, 2011 at 10:20 am said:

I made the Naan Dough from page 88 in the book.
I made two Naan’s & brushed with olive oil
infused with garlic & chives.
I cooked the Naan in a Iron skillet med High
until bottom was brown . ( lots of bubbles )
I finished under a broiler until top was brown
Tender & delicious .
Thanks Zoe & Jeff

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Jeff Feldman on December 3, 2011 at 3:12 pm said:

Jeff I own the book and don’t see the part about yogurt.

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Jeff Feldman on December 3, 2011 at 3:17 pm said:

I just reread the post and I own the original book and that Naan recipe doesn’t mention the yogurt. I guess it is in the new book.

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- zoe on December 3, 2011 at 9:42 pm said:
  
  Hi Jeff,
  
  Yes, the naan dough is our new Pizza and Flatbread book has yogurt in it, that is the one I was referring to.
  
  Thanks, Zoë
  
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StuKin on December 14, 2011 at 10:34 am said:

I wonder if this can be made on the gas grill using a baking stone. It gets hotter than the oven and works great for pita.

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- jeff on December 14, 2011 at 10:42 am said:
  
  StuKin: It should, only risk is that the outside might scorch before inside’s fully cooked through. Might take some experimentation with best-temperature, but should work nicely. Jeff
  
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Joy on December 21, 2011 at 9:32 pm said:

Brilliant! This naan was great!

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- zoe on December 21, 2011 at 10:12 pm said:
  
  Hi Joy,
  
  Thanks for trying it and letting us know!
  
  Cheers, Zoë
  
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allison on December 31, 2011 at 2:35 pm said:

The aroma of this stuffed naan, right out of the oven, is delightful! Thanks, Jeff and Zoe!

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