Today I will be making aloo naan. Stuffed spicy potato naan bread. It’s a very nice twist to plain naan. It’s very delicious and I hope you will enjoy it. This recipe will make 6 naan. For this recipe making dough we need: 2 cups of all purpose flour (maida or plain flour) 2 tablespoons of yogurt 2 tablespoons of oil 1 teaspoon of salt Pinch of baking soda 1 teaspoon of sugar 1 teaspoon of yeast and about 3/4 cup of water just use the water as needed. For the filling we need: 2 medium size boiled potatoes which I have already boiled, peeled and mashed. 1 teaspoon of salt 1/2 teaspoon of garam masala 1 green chilli chopped 1/2 teaspoon of cumin seeds 1/2 teaspoon of mango powder And about 2 tablespoons of chopped cilantro We also need about 2 tablespoons of all purposed flour maida it helps rolling. About 1 tablespoon of butter And 1 tablespoon of oil So first I need to put about 2 tablespoons of water in the yeast and let the yeast sit at least for 10 minutes or more till it gets frothy and like you see this one I have done about 20 minutes back so this is ready. So we are going to add this in the flour. Yogurt Oil Salt Baking soda And sugar. Mix it well. This will become like a crumbly dough. So now I am going to add the water. Make firm dough because after it rise it will get little soft. Knead well. And take few drops of oil in your fingers. Knead again. Now cover this and leave it in the warm place for 4 to 6 hours. It should become about double in the volume after rising. As you see I have done this dough about 5 hours back. And this is ready And like you see it has become little soft. Now I am going to make the stuffing. I have already mashed the potatoes. So going to add all the spices. Cilantro Amchoor (mango powder) Salt, you can adjust to your taste. Garam masala Green pepper And cumin seeds. So just mix it together. Stuffing is ready. Oil your fingers and knead the dough little more. Dough is looking really good. And now we can divide the dough in 6 equal parts. This looks good. Now we have to divide this stuffing. Stuffing should be little bit less than the dough ball. So we will make 6 parts of the stuffing. So now I am going to fill the dough balls with the stuffing. So pat it little bit in the dry flour, not too much. And roll it about 3 inch radius and hold this in your palm. Put one of the filling and just close it from all around just pulling like a dumpling. Again just pat it little bit in the dry flour. Roll it about 3 inch radius. Then we are going to put the potatoes and pull from all sides to close it like dumplings. Balls are ready. They should sit at least 3 to 10 minutes before we roll them. It rolls better and stuffing don’t come out while you are rolling. Oven is already pre heated to 500 degrees. It has taken me about 40 minutes. It depends on different ovens. It can take 30 to 45 minutes. And now am going to put this on high broil. As you see I have pre heated the pizza stone also in the oven. Same for 40 minutes. Traditionally naans are made in tandoor and pizza stone gives about the same kind of a heat as tandoor will do. This has been about 5 minutes so now I can roll the naans. So take one ball and just press it lightly. And then put it in the dry flour both sides not too much. And press it again and just roll rectangle because that’s the shape usually naans are. It’s looking good and it’s very easy to roll. So in one time I think I can put 3 naans. So again just dip it. Now I am going to put them in the oven. Before I put them in the oven I am just going to grease my palm with little oil. Pull the pizza stone. Flip it between your palms. After every naan you can just grease your palm little bit. I think to put the third one I have to put this. And it should take about 2 to 3 minutes. This has been 3 minutes about and naans are looking great. As you see they are baked both sides. And now you can just put light butter. They taste best while they are coming out of the oven, hot. Naan looking great. You can serve this just with any raita or with any gravy based sabji. I hope you will enjoy this as much as I do. And I will see you again with a new recipe. Thank you.