Potato-Stuffed Aloo Naan

By Sprig Originals ✓ · cooked up in Sprig

Soft, blistered yeasted naan wrapped around a dry, spiced potato filling — the kind of stuffed flatbread that costs five bucks at an Indian restaurant and takes about twenty minutes of real work at home. The trick is a completely cooled, moisture-free mashed potato filling and a very gentle rolling hand, so nothing blows out. Cooked in a bone-dry cast iron skillet for real charred spots, then brushed with ghee and torn open at the table.

Ingredients

• 3 cup all-purpose flour (about 390 g), plus more for dusting
• 2 tsp instant yeast
• 2 tsp granulated sugar
• 1 1/4 tsp fine sea salt
• 1/2 tsp baking powder
• 1/3 cup plain whole-milk yogurt, room temperature
• 3/4 cup warm whole milk (about 105°F)
• 2 tbsp neutral oil

• 1 lb russet potatoes (2 medium)
• 1 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 tbsp finely grated fresh ginger
• 1 serrano or green chile, seeded and minced
• 3/4 tsp amchur (dried mango powder) or 1 tsp lemon juice
• 3/4 tsp garam masala
• 1/2 tsp ground coriander
• 1/4 tsp Kashmiri red chili powder
• 3/4 tsp fine sea salt
• 3 tbsp finely chopped cilantro, leaves and tender stems

• 3 tbsp melted ghee or butter
• 1 tbsp chopped cilantro
• 1/2 tsp nigella seeds (optional)
• Flaky salt, for sprinkling

Instructions

1. Make the dough first so it can rise while you cook the potatoes. In a large bowl, whisk together the flour, instant yeast, sugar, 1 1/4 tsp salt, and baking powder. Add the yogurt, warm milk, and oil, and stir with a sturdy spoon until a shaggy dough forms with no dry flour left at the bottom.
2. Turn the dough onto a lightly floured counter and knead 6 to 8 minutes, until smooth, soft, and slightly tacky but not sticky (add flour 1 tablespoon at a time only if it clings to your hands). Shape into a ball, place in an oiled bowl, cover, and let rise at room temperature 1 to 1 1/2 hours, until roughly doubled.
3. Meanwhile, cook the potatoes. Scrub them and boil whole and unpeeled in well-salted water for 25 to 30 minutes, until a knife slides through with no resistance. Drain, and as soon as you can handle them, peel off the skins.
4. Rice the hot potatoes or press them through a coarse sieve into a wide bowl — do not use a food processor or beat them, which makes them gluey. Spread the riced potato out in a thin layer and let it sit uncovered for at least 20 minutes to steam off moisture. It should look dry and fluffy, never wet. This is the single most important step for stuffing that doesn't blow out.
5. Heat the 1 tbsp ghee in a small skillet over medium. Add the cumin seeds and sizzle 30 seconds, until fragrant. Add the ginger and minced chile and cook 1 minute more, stirring, then pull off the heat and let cool for 5 minutes.
6. Scrape the ginger-cumin mixture over the cooled potato. Add the amchur, garam masala, coriander, chili powder, 3/4 tsp salt, and cilantro. Fold together gently with a fork until evenly seasoned. Taste and adjust salt. Divide into 6 equal balls (about 2 1/2 oz / 70 g each), pressing firmly so each one holds together. Refrigerate 10 minutes if your kitchen is warm — cold, firm filling is easier to seal.
7. Punch down the risen dough and divide into 6 equal pieces (about 3 1/2 oz / 100 g each). Roll each into a smooth ball, cover, and rest 10 minutes.
8. Working with one at a time on a lightly floured surface, flatten a dough ball into a 5-inch round, leaving the center slightly thicker than the edges. Set a potato ball in the middle, then pleat the dough up and over it like a dumpling, pinching the top firmly to seal. Flip seam-side down and press gently with your palm to flatten into a thick disc. Repeat with the rest, keeping them covered.
9. Dust a stuffed disc lightly with flour and roll it out gently, with light pressure, rotating often, into a 7- to 8-inch oval or teardrop about 1/4 inch thick. Roll from the center outward and stop the moment you see filling threatening to break through. Keep rolled naan under a towel, separated by parchment.
10. Heat a 10- or 12-inch cast iron skillet over medium-high for 4 to 5 minutes, until a drop of water dances and evaporates instantly. Do not add oil — a dry pan gives you the charred blisters. Brush any excess flour off a naan, wet your fingertips and lightly dampen the top surface, then lay it damp-side down in the pan.
11. Cook 60 to 90 seconds, until the underside has dark blistered spots and the top is puffing. Flip and cook 60 to 90 seconds more, pressing lightly with a folded towel or spatula to encourage the naan to balloon. For extra char, flip once more for 10 to 15 seconds. Total time per naan is about 2 1/2 to 3 minutes.
12. Brush the hot naan generously with melted ghee, scatter with cilantro, nigella seeds, and a pinch of flaky salt, and stack in a clean kitchen towel to stay soft. Wipe the skillet with a dry paper towel between naan to remove scorched flour, and repeat with the rest. Serve warm, torn by hand, with yogurt, pickle, or dal.

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Nutrition (per serving, estimated)

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