We’ve always enjoying eating Aloo Parathas (flat bread stuffed with potato) so I decided to try making naan stuffed with mixed vegetables. Baking Naan, I’ve found, is much easier than making parathas or rotis/chapatis, as you can make about 6 pieces at the same time. The results are even better if you have a pizza stone!

Frozen mixed vegetables as well as frozen pizza dough, saves a lot of time but feel free to use fresh veggies if you have them on hand.

Ingredients

1 tablespoon yeast

3/4 cup warm water

1 teaspoon sugar

1 tablespoon oil

1 1/2 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon salt

Filling

1 tablespoon oil

2 cups of mixed vegetables..( 1 packet frozen ), cooked

1 small onion, diced

1 medium potato, cooked and mashed

2 green chillies, cut fine

1/2 teaspoon garlic, minced

1/2 teaspoon ginger, grated

1/2 teaspoon garam masala

1/2 teaspoon red chili powder

1 teaspoon salt

Preparation Of Dough

Add yeast, sugar and oil to the warm water. Stir until mixed and set aside for 10 minutes.

Add both the flours and salt to a mixing bowl or food processor.

Pour in the yeast mixture to form a soft dough. Add a little all-purpose flour as needed, if the dough is sticky.

Knead for a few minutes until the dough is soft, or process the dough for a minute until it becomes a smooth ball.

Cover and set aside for about 45 minutes until the dough is doubled in size.

Make the Filling

Heat oil in a large frying pan. Add onions and sauté for about 3-4 minutes on medium heat until the onions are light brown.

Add the garlic, ginger, green chilies, chili powder, garam masala and salt. Stir until the spices are mixed .

Add the cooked mixed vegetables and mashed potato. Mix well, and add the chopped cilantro.

Set aside this mixture and allow to cool.

Making the Naan

Punch the dough down and divide into about 8 portions.

Roll each portion with a little flour if needed, into 4″-5″ rounds.

Place about 2 tablespoons of vegetable filling in the center of the dough and bring the sides up to form

a ball.

Flatten and re-roll the pieces on a lightly floured board to about 6″- 7″ rounds.

Preheat broiler; place rack 8″ from the top element.

Place 4-6 naan on a baking sheet and let them rise for about 20-30 minutes.

Place the naan under the broiler and turn when one side is brown, about 2-3 minutes.

The second side should take 1-2 minutes, to brown. Remove and keep in a covered bowl.

Brush with butter or ghee (optional).

Note: The naan freeze well – simply reheat in a toaster or toaster oven.