Ooni Recipe: Potato-Stuffed Naan
- MakesMakes six 6-inch naan
- Cook Time3 hours
- Active time plus cooling1½ hours active
These potato and cabbage–stuffed flatbreads are our re-creation of the aloo naan we learned to make at Pappa Gee Happy Bhai Food Corner in Lahore, Pakistan. To mimic the intense heat and high temperatures of the restaurant’s tandoor oven, we use the Ooni Volt 2 Indoor Electric Pizza Oven set to 700°F on the Neapolitan mode with the pizza stone in place. The Ooni 12-inch Compact Peel is the best way to shuttle the breads into and out of the oven. These naan are hearty enough to be a light meal on their own (serve them with a chutney of your choice), but also pair wonderfully with curry.
Don’t be tempted to adjust the water or flour quantities while kneading the dough, as it will go through stages. At first, it may seem too dry. After a few minutes of kneading, it may feel too wet. Eventually, it will become supple and workable. Don’t melt the ghee before brushing it onto the naan; we found that melted ghee made the breads greasy. Room-temperature ghee brushed onto the hot bread melts into a light, non-oily coating.
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