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5 from 23 votes

Spinach Potato Stuffed Naan Bread

This recipe for Vegan Stuffed Spinach Potato & Cheese Naan turns out perfect every time, without any added yeast! thanks to a mix of dairy-free yogurt and baking powder. Served brushed with garlic butter - so good! Soyfree Nutfree. Gluten-free option included.  Makes 3-4 Naan
Prep Time15 minutes
Cook Time45 minutes
Rest time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Side, Snack
Cuisine: Indian
Keyword: spinach stuffed naan, vegan stuffed naan recipe
Servings: 6
Author: Vegan Richa

Ingredients

For the dough

  • 1/2 cup hot water
  • 1/2 cup plus 2 tablespoons non-dairy yogurt See notes for substitutes
  • 3 tablespoons oil or melted vegan butter , see notes for Oilfree
  • 2 cups All purpose flour, divided ,see notes for Glutenfree
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

For the stuffing

  • 1 cup grated potato , Yukon gold or yellow works best
  • 1 cup frozen spinach thawed and squeezed lightly to remove excess moisture
  • 2 teaspoons oil
  • 1/2 teaspoon pepper flakes
  • 2 cloves garlic minced
  • 1/3 teaspoon salt
  • 1 cup vegan mozzarella
  • 1/4 cup cilantro or basil or other fresh herbs of choice

For the topping

  • 2 teaspoons vegan butter
  • 1 clove of garlic minced
  • 2 tablespoons chopped cilantro or other fresh herbs
US Customary - Metric

Instructions

  • Make the dough: In a large bowl, add the hot water and yogurt and the oil or melted butter, and mix really well. Then add in 1  cup of the flour and mix well. Cover and Let this mixture sit for 30 minutes.
  • Meanwhile, make the filling: Grate the potato if you haven't already and thaw the spinach if you haven't already. Then heat the oil in a skillet over medium heat. Add the garlic and pepper flakes and cook until the garlic is starting to turn golden.
  • Then add in the grated potato, spinach and salt and mix well. Continue to cook until some of the moisture from the spinach evaporates and the potato is cooked. This will take 5 to 7 minutes. Stir once or twice in between.
  • Let this filling sit to cool. Once cooled, mix in the mozzarella and herbs and set aside.
  • Back to the dough, mix the salt, baking powder in 1/2 a cup of the flour and add that to the dough mixture. (You can also add 1/2 tsp garam masala or other spice blends here) . Mix well and knead for a minute or two to mix all the dough and see if you need more flour.
  • You want the dough to be soft and somewhat smooth. If you overwork the dough, it will continue to get sticky. Add in the flour, 1 tablespoon at a time until you have a well-formed dough.
  • Prep your rolling out station with some flour. Divide the dough into three equal portions. Shape one of the portions into somewhat of a flat disc, and then press it with your hands outwards until you have about an eight inch circle. You want to keep the edges thinner than the middle. Or roll it out using a rolling pin., or use both methods.
  • Add a good helping of the filling in the middle of this rolled-out dough. Then fold it like you will fold a crunch wrap and seal really well in the middle. Sprinkle a little bit of flour and then use your hands to spread it out initially. If you start rolling it, the filling might split the edges. Spread using fingers, then roll using rolling pin very lightly.
  • Repeat for the rest of the dough and the filling. Heat a cast Iron or heavy bottom  skillet over medium-high heat and let it get hot. Once the skillet is hot, place one of the rolled out flatbreads onto the skillet.
  • Let it start to get golden brown spots and bubble a bit. Keep checking because depending on the stove and your skillet, the bread might get brown within a minute, or it might take another 30 seconds to 2 minutes.
  • Once the bottom of the flatbread is getting brown , flip and continue to cook the other side until it has some brown spots. Repeat for the rest of the flatbread. Then put them on a serving dish.
  • Make the topping: In a bowl, melt your vegan butter until it's very hot. Add in the minced garlic and cilantro and mix well. Then use a brush and brush the freshly made breads all over.
  • Serve as is or with a side of curry or dal or marinara sauce.
    Store covered on the counter for a couple of hours. Refrigerate for upto 3 days. Reheat on the skillet or microwave

Video

Notes

  • To substitute the yogurt, you can use thick cashew cream or coconut cream. But if you're using these, you want to add some yeast in as well. Add in 1/2 teaspoon of yeast to the water cream mixture.
  • To make the gluten free, you can use my Almond flour Naan or chickpea flour naan(Nutfree) batter. Spread out the batter and then bake for 2 minutes and then sprinkle the filling all over the batter and drizzle the rest with some batter on top to cover the filling and then bake again until the batter sets.
  • To make with yeast. Add 1 teaspoon yeast to water yogurt mixture and let it sit for 5 mins, then proceed. Reduce baking powder to 1/2 teaspoon.
  • To make Oilfree: omit the oil and vegan butter. Add 2 tbsp more yogurt to the wet ingredients. Once the Naan is cooked, cover with kitchen towel to reduce moisture loss. that will dry it out. you can also brush aquafaba on the naan to keep it moist 
  • Make it into pizza style flatbread: don’t want to stuff, just top the rolled out dough and bake at 425 deg F for 10-12 mins 
  • Variations:Change up the spices and herbs in the filling, add more or less, change up the veggies for variation.
  • Whole wheat: use whole wheat flour. You’ll need a few tablespoons less flour 

Nutrition

Calories: 193kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 556mg | Potassium: 346mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3182IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 1mg