JOIN! 12 Weeks for $1

Potato-Stuffed Naan

Makes six 6-inch naan

3 hours 1½ hours active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

At Pappa Gee Happy Bhai Food Corner in Lahore, Pakistan, Jawaid Ahmed taught us to make aloo naan, a fluffy flatbread filled with chili- and herb-spiked potatoes and cabbage. The resulting bread is tender yet chewy, spottily browned and studded with pockets of spicy, fragrant filling. To recreate it back at Milk Street, there were a few obstacles. First was developing an easy-to-handle dough, sturdy enough to withstand filling and rolling, but bakes up light and fluffy. The second was imitating the hot, fast bake of a tandoor oven. For the dough, we looked to yogurt, an ingredient often used in naan. Its calcium content makes for tender bread, so even with the rigors of rolling and stuffing, the naan stays pleasantly soft. As for cooking, we tried countless oven and broiler settings, but found a hot cast-iron skillet worked best. The naan are hearty enough to be a light meal on their own or with chutney, but also pair wonderfully with a simple curry. Leftovers reheat nicely in a cast-iron skillet over medium; warm each for two to three minutes per side.

Makes six

6-inch naan


Don’t be tempted to adjust the water or flour quantities while kneading, as the dough will go through stages. At first, it may seem too dry. After a few minutes of kneading, it may feel too wet. With continued kneading, it will become supple, slightly tacky and workable. Don’t melt the ghee before brushing it onto the naan; we found that melted ghee made the breads heavy and greasy. Room-temperature ghee brushed onto the hot bread melts into a light, non-oily coating.

3 hours

1½ hours active

For the dough:

  • 80

    grams (⅓ cup) plain whole-milk yogurt


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Eric M.
May 4, 2024
Clean up the ingredients list to match to order of operations.
Maybe list the water in grams (185) as an ingredient.