Name: Stuffed Potato, Cheese & Spinach Naan
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.5 cup hot water; 0.5 cup non-dairy yogurt (plus 2 tablespoons. See notes for substitutes); 3 tbsp oil or melted vegan butter (see notes for Oil-free option); 2 cups all purpose flour, divided (see notes for Gluten-free option); 0.5 tsp salt; 1 tsp baking powder; 1 cup grated yellow potatoes (Yukon gold or yellow works best); 1 cup frozen spinach (thawed and squeezed lightly to remove excess moisture); 2 tsp oil; 0.5 tsp pepper flakes; 2 cloves garlic (minced); 0.33 tsp salt; 1 cup vegan mozzarella; 0.25 cup cilantro (or basil or other fresh herbs of choice); 2 tsp vegan butter; 1 clove garlic (minced); 2 tbsp chopped cilantro (or other fresh herbs)

Instructions

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1

Make the dough: In a large bowl, mix hot water (0.5 cup), plus 2 tbsp non-dairy yogurt (0.5 cup) and oil or melted vegan butter (3 tbsp) well. Add all purpose flour (1 cup) and mix. Cover and let this mixture sit for 30 minutes.
2

Meanwhile, make the filling: Grate the yellow potatoes (1 cup) and thaw the frozen spinach (1 cup). Heat oil (2 tsp) in a skillet over medium heat. Add garlic (2 cloves) and pepper flakes (0.5 tsp) and cook until the garlic starts to turn golden.
3

Then add in the grated yellow potatoes (1 cup), frozen spinach (1 cup) and salt (0.33 tsp) and mix well. Continue to cook until some of the moisture evaporates and the potatoes are cooked. This will take 5 to 7 minutes. Stir once or twice in between.
4

Let this filling sit to cool. Once cooled, mix in the vegan mozzarella (1 cup) and cilantro (0.25 cup) and set aside.
5

Back to the dough, mix the salt (0.5 tsp) and baking powder (1 tsp) in all purpose flour (0.5 cup) and add that to the dough mixture. Mix well and knead for a minute or two to mix all the dough and see if you need more [all purpose flour].
6

You want the dough to be soft and somewhat smooth. If you overwork the dough, it will continue to get sticky. Add in the [all purpose flour] 1 tablespoon at a time until you have a well-formed dough.
7

Prep your rolling out station with some [all purpose 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.
8

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 [all purpose 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.
9

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.
10

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.
11

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.
12

Make the topping: In a bowl, melt vegan butter (2 tsp) until it's very hot. Add in the minced garlic (1 clove) and chopped cilantro (2 tbsp) and mix well. Then use a brush and brush the freshly made breads all over.
13

Serve as is or with a side of [curry] or [daal] or [marinara sauce]. Store covered on the counter for a couple of hours. Refrigerate for up to 3 days. Reheat on the skillet or microwave.