Vegan Spiced Potato Stuffed Naan

September 09, 2014 September 09, 2014/ Morgan

Can someone please get me out of the kitchen?! I’m nesting big time (and feeding my cravings..) and I cannot stop cooking. My freezer is full. In fact I had a meltdown trying to get something out of it the other day. 

ALSO – Still haven’t taken a good non-instagram picture of this but that’s because we keep eating them too fast. But the demand for a recipe NOW is at an all time high so I’m posting what I did. The method for stuffing the naan makes just enough sense to me but if it doesn’t to you I wrote an alternate method. Also, don’t freak – it does contain some oil. If you don’t do oil at all please feel free to leave it out. Oh and if you do eat earth balance please feel free to slather some on top when they are done because it’s kind of out of this world. But whatever floats your boat! (I’m not following any food rules right now other than eating vegan [which as you read before won’t change] so don’t flip on me. Just do what you do and i’ll do what I do, okay?) 

Vegan Spiced Potato Stuffed Naan

  • 3/4 cups hot water, 110-115˚F
  • 2 1/4 teaspoons granulated yeast (1 packet)
  • 1/2 cup soy yogurt (at room temp or heated slightly)
  • 1/2 tablespoon sea salt
  • 1 teaspoon sugar
  • 2 Tablespoons extra virgin olive oil
  • 1 & 3/4 cups unbleached all-purpose flour
  • 1 & 1/2 cups whole wheat flour

Mix everything together for the dough, knead for a couple of minutes then cover with a towel. Let it rise for at least an hour but it can be left several hours without a problem! Punch down the dough and wrap up with plastic wrap if you aren’t going to use it right away. You can refrigerate it for several days if you like. 


  • 2-3 large russet potatoes, baked
  • handful of cilantro, minced 
  • 2 large cloves garlic, minced
  • 2 green onions, minced
  • 2 tablespoons basil, minced (optional)
  • 2 teaspoons cumin seeds, lightly toasted
  • 1 jalapeño or serrano pepper, seeded and minced (optional or add more if you love spicy!!!) 
  • salt to taste 
  • sesame seeds, optional 

Peel the potatoes if you want (or chop up the potatoes so the skin isn’t in big pieces.) Mash it with all of the ingredients and add salt to taste. 

Tear off a piece of dough (about the size of a large lemon) and slightly flatten on a floured countertop. 

Add some of the potato mixture to the middle and fold up all of the edges of the dough up to the top like you’re making a little present. Close the dough around the filling and let sit for a few minutes while you make the others. Then gently flatten the dough until it’s pretty thin but the filling is not popping through. Sprinkle with sesame seeds if desired. 
(If that made no sense do this – roll it out into a circle and add some filling to half the dough. Fold it over like a calzone and seal the edges. Flatten slightly. Sprinkle with seeds and bing, bang, boom, ya done! Well done shaping.) 

Cook on a heated lightly oiled pan (over medium/high heat) on each side until it’s really dark brown in spots and cooked all of the way through. 

Brush with melted earth balance if you’re feeling decadent!

September 09, 2014/ Morgan/