Home Simple Vegan Plant-Based Recipes Vegan Stuffed Potato, Cheese & Spinach Naan

Vegan Stuffed Potato, Cheese & Spinach Naan

a platter with vegan potato spinach stuffed naan

Vegan Stuffed Potato, Cheese & Spinach Naan

This recipe for Vegan Stuffed Spinach Potato & Cheese Naan Bread 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! Nutfree Soyfree. Gluten-free option included.

a platter with vegan potato spinach stuffed naan

My favorite part about going to an Indian restaurant is when that big stack of butter naan arrives. You can always find different kinds of Naan on the menu – some are stuffed and some are plain. While Plain Naan is obviously delicious Stuffed Naan is a treat that I have a difficult time saying no to. There are different types of Stuffed Naan with the most popular ones having fillings with Potato, Paneer, onion, Cauliflower, spinach, cheese etc. Unfortunately most Indian restaurants don’t offer vegan versions.  Today, I have decided to bring to you my favorite stuffed naan – Vegan Potato Spinach & Cheese Stuffed Naan. It’s aloo paratha + greens and herbs + cheesy goodness + stuffed in bread! What’s not to love.

vegan stuffed spinach potato and cheese garlic naan topped with chopped herbs

Crispy and perfectly charred on the outside and stuffed with an incredibly cheesy grated potato and spinach filling. It’s the best quick pan bread recipe to serve as a side dish to Indian curries or soups!

No yeast needed

Most vegan naan bread recipes call for yeast. While yeast can be  used for making fluffy restaurant-style naan bread, there are other options to make this Indian Naan recipe without having to yeast or dairy.

The bread dough comes together in no time at all and bakes up perfectly fluffy and moist on the inside and crispy on the outside. And without any added yeast – just a bit of baking powder combined with dairy-free yogurt.

Apart from spinach and potatoes, I add a whole bunch of vegan mozzarella cheese which makes these such a treat. Now let’s talk herbs: Cilantro works well but so does parsley or even chopped mint. I put them into the filling and then some more on top right before serving

 a platter with stuffed vegan garlic naan brushed with melted vegan butter

You will love this Stuffed Naan

  • Its yeast free! No waiting for hours for the dough to rise
  • The dough is easy to form and handle
  • you can stuff with other fillings
  • dont want to stuff, just use it like pizza dough, top with the spinach mixture or other toppings and bake at 425 deg F for 10-12 minutes.
  •  gluten free option

 

MORE NAAN AND FLATBREAD RECIPES TO TRY

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 mins

Cook Time45 mins

Rest time30 mins

Total Time1 hr 30 mins

Course: Appetizer, Side, Snack

Cuisine: Indian

Keyword: spinach stuffed naan, vegan stuffed naan recipe

Servings: 6

Calories: 193kcal

Author: Vegan Richa

Ingredients

For the dough

  • 1/2 cup (125 ml) hot water
  • 1/2 cup plus 2 tablespoons non-dairy yogurt See notes for substitutes
  • 3 tablespoons oil or melted vegan butter
  • 2 cups (250 g) All purpose flour, divided
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

For the stuffing

  • 1 cup (240 g) grated potato , Yukon gold or yellow works best
  • 1 cup (156 g) 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

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. 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

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 chickpea flour naan 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 without oil: omit the oil and vegan butter. Once the Naan is cooked, cover in kitchen towel to reduce moisture loss that will dry it out you can also brush aquafaba on the naan yo 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 

Nutrition

Nutrition Facts

Spinach Potato Stuffed Naan Bread

Amount Per Serving

Calories 193
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 556mg24%

Potassium 346mg10%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 3182IU64%

Vitamin C 9mg11%

Calcium 109mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

ingredients for naan bread dough on a marble counter

Ingredients:

  • The base for the naan dough is a simple mix of flour and baking powder mixed with some water and salt
  • yogurt adds moisture and acts with the baking powder so that we do not need to add any yeast
  • melted vegan butter is a must when making naan – both in the dough and on top
  • the filling is a mix of spinach and grated potatoes sauteed with garlic and chili flakes
  • vegan mozzarella is added to the filling for extra cheesiness
  • I like adding some fresh herbs as well: cilantro or basil or other fresh herbs of choice.
  • the freshly baked naan begs for a good brushing of vegan garlic butter
  • chopped cilantro or other fresh herbs complete the restaurant-style look

Tips:

  • 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 stuffed naan gluten-free, you can use my chickpea flour naan 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.
  • Or you can make simple stuffed flatbreads , stuff my Glutenfree cauliflower flatbread or Pita bread recipe.Once you have rolled it out,  add the filling, then fold it in. Seal and then roll it out again. Do not make it too thin. Just roll it out so that it is somewhat rolled out and even, and then cook it according to the instructions on that post.

ingredients for vegan stuffed naan bread filling

How to make Stuffed Vegan Spinach Naan

melted butter and dairyfree yogurt in a bowl

In a large bowl, add the hot water and yogurt and the oil or melted butter, and mix really well.

vegan naan bread ingredients in a bowl

Then add in 1 cup of the flour and mix well. Cover and Let this mixture sit for 30 minutes.

vegan garlic naan bread dough

 

garlic and red pepper flakes in a skillet

Meanwhile, you can 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.

minced garlic and red pepper flakes frying in a pan

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.

grated potatoes, chili flakes and spinach in a skillet

naan bread filling in a skillet

grated potato and spinach naan bread filling in a skillet

vegan spinach and cheese naan bread filling in a black skillet

Let this filling sit to cool. Once cooled, mix in the mozzarella and herbs and set aside.

vegan mozarella being added to spinach potato filling in a skillet

Back to the dough, mix the salt, baking powder in 1/2 a cup of the flour, 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 flour.

vegan naan bread dough being prepared in a white bowl

You want the dough to be soft and somewhat smooth. If you overwork the dough, it will continue to get sticky so you just want the dough to kind of form. Add in more flour, 1 tablespoon at a time until you have a well-formed dough.

naan bread dough in a white bowl

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.

naan dough being rolled out on a sheet of parchment paper

You want to keep the edges thinner than the middle. Or roll it out using a rolling pin. I usually roll it a bit then use my hands to thin out the edges

vegan spinach potato filling being spoon onto naan bread to

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.

edges being folded over the spinach and cheese filling for making a vegan naan bread

Sprinkle a little bit of flour and then use your hands to spread it out initially, because if you start rolling it, the filling might split the edges.

vegan spinach stuffed naan on a piece of baking paper

So use your hands to spread it out a little bit first an inch or so, and then use a rolling pin very lightly to roll out the rest of the flatbread. Hand spread Naan bubble up more than rolled out Naan.

stuffed spinach naan being added to a skillet

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.

spinach naan flatbread baking in a skillet

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.

vegan stuffed naan baking in a skillet

Once the bottom of the spinach naan flatbread is getting brown and it’s somewhere bubbly on top, 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.

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.

a platted with vegan stuffed naan bread with spinach potatoes and cheese

Storage

Store covered on the counter for a few hours, refrigerate for upto 3 days. Reheat in a skillet or microwave and serve

vegan potato spinach cheese stuffed naan brushed with garlic butter

 

 

Vegan Spinach Potato Cheese Stuffed Naan – yeast free

Vegan Stuffed Potato, Cheese & Spinach Naan | Simple Vegan
Home Simple Vegan Plant-Based Recipes Vegan Stuffed Potato, Cheese & Spinach Naan

Vegan Stuffed Potato, Cheese & Spinach Naan

a platter with vegan potato spinach stuffed naan

Vegan Stuffed Potato, Cheese & Spinach Naan

This recipe for Vegan Stuffed Spinach Potato & Cheese Naan Bread 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! Nutfree Soyfree. Gluten-free option included.

a platter with vegan potato spinach stuffed naan

My favorite part about going to an Indian restaurant is when that big stack of butter naan arrives. You can always find different kinds of Naan on the menu – some are stuffed and some are plain. While Plain Naan is obviously delicious Stuffed Naan is a treat that I have a difficult time saying no to. There are different types of Stuffed Naan with the most popular ones having fillings with Potato, Paneer, onion, Cauliflower, spinach, cheese etc. Unfortunately most Indian restaurants don’t offer vegan versions.  Today, I have decided to bring to you my favorite stuffed naan – Vegan Potato Spinach & Cheese Stuffed Naan. It’s aloo paratha + greens and herbs + cheesy goodness + stuffed in bread! What’s not to love.

vegan stuffed spinach potato and cheese garlic naan topped with chopped herbs

Crispy and perfectly charred on the outside and stuffed with an incredibly cheesy grated potato and spinach filling. It’s the best quick pan bread recipe to serve as a side dish to Indian curries or soups!

No yeast needed

Most vegan naan bread recipes call for yeast. While yeast can be  used for making fluffy restaurant-style naan bread, there are other options to make this Indian Naan recipe without having to yeast or dairy.

The bread dough comes together in no time at all and bakes up perfectly fluffy and moist on the inside and crispy on the outside. And without any added yeast – just a bit of baking powder combined with dairy-free yogurt.

Apart from spinach and potatoes, I add a whole bunch of vegan mozzarella cheese which makes these such a treat. Now let’s talk herbs: Cilantro works well but so does parsley or even chopped mint. I put them into the filling and then some more on top right before serving

 a platter with stuffed vegan garlic naan brushed with melted vegan butter

You will love this Stuffed Naan

  • Its yeast free! No waiting for hours for the dough to rise
  • The dough is easy to form and handle
  • you can stuff with other fillings
  • dont want to stuff, just use it like pizza dough, top with the spinach mixture or other toppings and bake at 425 deg F for 10-12 minutes.
  •  gluten free option

 

MORE NAAN AND FLATBREAD RECIPES TO TRY

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 mins

Cook Time45 mins

Rest time30 mins

Total Time1 hr 30 mins

Course: Appetizer, Side, Snack

Cuisine: Indian

Keyword: spinach stuffed naan, vegan stuffed naan recipe

Servings: 6

Calories: 193kcal

Author: Vegan Richa

Ingredients

For the dough

  • 1/2 cup (125 ml) hot water
  • 1/2 cup plus 2 tablespoons non-dairy yogurt See notes for substitutes
  • 3 tablespoons oil or melted vegan butter
  • 2 cups (250 g) All purpose flour, divided
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

For the stuffing

  • 1 cup (240 g) grated potato , Yukon gold or yellow works best
  • 1 cup (156 g) 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

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. 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

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 chickpea flour naan 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 without oil: omit the oil and vegan butter. Once the Naan is cooked, cover in kitchen towel to reduce moisture loss that will dry it out you can also brush aquafaba on the naan yo 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 

Nutrition

Nutrition Facts

Spinach Potato Stuffed Naan Bread

Amount Per Serving

Calories 193
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 556mg24%

Potassium 346mg10%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 3182IU64%

Vitamin C 9mg11%

Calcium 109mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

ingredients for naan bread dough on a marble counter

Ingredients:

  • The base for the naan dough is a simple mix of flour and baking powder mixed with some water and salt
  • yogurt adds moisture and acts with the baking powder so that we do not need to add any yeast
  • melted vegan butter is a must when making naan – both in the dough and on top
  • the filling is a mix of spinach and grated potatoes sauteed with garlic and chili flakes
  • vegan mozzarella is added to the filling for extra cheesiness
  • I like adding some fresh herbs as well: cilantro or basil or other fresh herbs of choice.
  • the freshly baked naan begs for a good brushing of vegan garlic butter
  • chopped cilantro or other fresh herbs complete the restaurant-style look

Tips:

  • 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 stuffed naan gluten-free, you can use my chickpea flour naan 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.
  • Or you can make simple stuffed flatbreads , stuff my Glutenfree cauliflower flatbread or Pita bread recipe.Once you have rolled it out,  add the filling, then fold it in. Seal and then roll it out again. Do not make it too thin. Just roll it out so that it is somewhat rolled out and even, and then cook it according to the instructions on that post.

ingredients for vegan stuffed naan bread filling

How to make Stuffed Vegan Spinach Naan

melted butter and dairyfree yogurt in a bowl

In a large bowl, add the hot water and yogurt and the oil or melted butter, and mix really well.

vegan naan bread ingredients in a bowl

Then add in 1 cup of the flour and mix well. Cover and Let this mixture sit for 30 minutes.

vegan garlic naan bread dough

 

garlic and red pepper flakes in a skillet

Meanwhile, you can 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.

minced garlic and red pepper flakes frying in a pan

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.

grated potatoes, chili flakes and spinach in a skillet

naan bread filling in a skillet

grated potato and spinach naan bread filling in a skillet

vegan spinach and cheese naan bread filling in a black skillet

Let this filling sit to cool. Once cooled, mix in the mozzarella and herbs and set aside.

vegan mozarella being added to spinach potato filling in a skillet

Back to the dough, mix the salt, baking powder in 1/2 a cup of the flour, 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 flour.

vegan naan bread dough being prepared in a white bowl

You want the dough to be soft and somewhat smooth. If you overwork the dough, it will continue to get sticky so you just want the dough to kind of form. Add in more flour, 1 tablespoon at a time until you have a well-formed dough.

naan bread dough in a white bowl

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.

naan dough being rolled out on a sheet of parchment paper

You want to keep the edges thinner than the middle. Or roll it out using a rolling pin. I usually roll it a bit then use my hands to thin out the edges

vegan spinach potato filling being spoon onto naan bread to

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.

edges being folded over the spinach and cheese filling for making a vegan naan bread

Sprinkle a little bit of flour and then use your hands to spread it out initially, because if you start rolling it, the filling might split the edges.

vegan spinach stuffed naan on a piece of baking paper

So use your hands to spread it out a little bit first an inch or so, and then use a rolling pin very lightly to roll out the rest of the flatbread. Hand spread Naan bubble up more than rolled out Naan.

stuffed spinach naan being added to a skillet

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.

spinach naan flatbread baking in a skillet

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.

vegan stuffed naan baking in a skillet

Once the bottom of the spinach naan flatbread is getting brown and it’s somewhere bubbly on top, 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.

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.

a platted with vegan stuffed naan bread with spinach potatoes and cheese

Storage

Store covered on the counter for a few hours, refrigerate for upto 3 days. Reheat in a skillet or microwave and serve

vegan potato spinach cheese stuffed naan brushed with garlic butter

 

 

Vegan Spinach Potato Cheese Stuffed Naan – yeast free