Aloo Naan

5 from 9 votes

Aloo naan is a soft Indian flatbread stuffed with tasty spiced potatoes. This easy-to-follow recipe + video are all you need to make the best aloo naan at home.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Indian

Keyword: Aloo Naan, Naan Stuffed with Aloo Masala, Potato Stuffed Indian Flatbread

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For naan:

4 cups all-purpose flour 18 oz by weight
1 tbsp instant dry yeast
2 tsp kosher salt
½ tsp baking soda
1 tsp baking powder
¾ cup plain yogurt or buttermilk
1 cup warm water see note

For potato Filling

1 lb potato peeled and chopped (that’s 1 large russet or two medium yellow potatoes)
4 tbsp salted butter
2 ½ cups diced yellow onion 1 large
1 red or green chilli
2 tsp finely grated ginger packed
¾ tsp ground cumin or 1 tsp cumin seeds
1 tsp garam masala
½ tsp turmeric
¼ tsp cayenne
1 ¾ tsp salt
⅓ cup frozen peas
1 tbsp finely chopped fresh cilantro

For topping:

1 tbsp cilantro
3 tbsp melted butter

US Customary - Metric

Instructions

To make the potato filling:

First, cover the potato with 1" of water. Cook until tender, then drain in a colander and coarsely mash it with a fork. Set aside.
Return the saucepan to medium heat and melt the butter. Add onion plus 1 tsp salt and cook for about 6 minutes, until translucent and just starting to brown.
Add in the chili and ginger, cook a minute more, then stir in the spices. After about 30 seconds (when spices smell aromatic), add mashed potato, remaining salt, frozen peas, and cilantro; stir until well combined, then transfer to the fridge to cool.

Start by preparing the naan dough:

Combine flour, yeast, salt, baking soda, and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.
Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed. It may look very sticky at first but will come together as it kneads (don't add more flour).
Flour a work surface. Dump out the dough and sprinkle it lightly with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.
The dough is still quite sticky at this point, but you can work with it.
Cover the dough balls and let them rise for 1 hour.

To assemble:

Use a rolling pin to roll each dough ball into circles about ¼” thick, if not slightly thinner. Lightly flour the work surface and dough as needed.
Place a heaping ¼ cup of filling in the center of one naan circle, leaving a wide border around it. Fold that dough border over the filling, then twist and pinch it closed. Flatten it on a floured surface and then gently roll it out until just thin enough that you can start to see the filling through the dough.
Repeat with the remaining filling and dough.
Preheat cast iron skillet over medium heat for 5 minutes on medium-low heat. When you sprinkle it with water, you’ll know it’s hot enough, and it beads and evaporates immediately. If the pan is too cool, the dough will stick.
Add one naan to the pan. Cover the pan and cook until the underside is golden (1-2 minutes). Flip and cook for 1-2 minutes on the other side until the dough is cooked.
Stir cilantro (if using) into the melted butter.
Transfer aloo naan to a serving plate as they’re cooked and immediately brush with the butter.

Video

Notes

My easy recipe is done all on the stovetop in a cast iron pan (or you can use an Indian tawa). I find this makes softer naan than doing it in the oven, which can dry it out and make it hard.
Make sure to cool the potato filling completely before using it as stuffing.
When making your naan dough, remember that it may look very sticky initially but will come together as it kneads (don't add more flour).
When cooking the naan - you must heat the skillet until it's smoking hot - when you sprinkle it with water, you’ll know it’s hot enough, and it beads and evaporates immediately. If the pan is too cool, the dough will stick.

Nutrition