Spinach and Feta Stuffed Naan

There really is nothing like homemade naan! It’s soft, chewy, brushed with lots of garlic butter and stuffed with sautéed spinach, feta, and mozzarella. It’s really so easy to make and perfect for soaking up any sauce. This naan is definitely a family favorite, I have to make it almost weekly!

Naan

• 1/4 cup warm water
• 1 tbsp. honey
• 3/4 cup warm whole milk
• 3/4 tsp. dry active yeast
• 1 cup full fat Greek yogurt
• 4 cups all purpose flour
• 1 1/2 tsp.baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Filling

• 2 tbsp. olive oil
• 3 cups fresh spinach
• 3-4 garlic cloves, peeled and minced
• 1/2 cup crumbled feta
• 1 cup shredded mozzarella

Directions

Starting off with the naan dough, in a stand mixer with a dough hook, combine together the water, honey, milk and yeast. Stir together and let it sit for 5 minutes until foamy and the yeast is activated.

Then add in the yogurt, flour, baking soda, baking powder and salt. Mix it all together until a dough forms. Continue for about 2-4 minutes until all the flour is incorporated and the dough is smooth.

Cover and set aside to rise in a warm spot for 1 1/2-2 hours, until doubled in size.

While the dough is rising, make the filling. In a saute pan over medium heat, add the oil, garlic and spinach and cook for just a couple minutes until wilted down. Season with salt and pepper. Add into a food processor with metal blade attachment. Add in the mozzarella and feta. Puree together until smooth. Pour into a bowl and set aside until ready to use.

When you’re ready to roll it out, and cook it off. Dump the dough out onto a lightly floured surface. Divide into 8 pieces. Roll each one into a ball. Working with one at a time, press into a circle into the palm of your hand creating small well in the center. Add about 2 tbsp of the filling. Pinch the edges of the dough around the filling to close it. Then start to flatten and roll it out to about 6-8 inches in diameter. Then continue with the rest.

Heat a large skillet over medium high heat with a little olive oil. You want the pan really hot. Brush each naan with a little oil and gently place on the hot pan. Cook for about 1-2 minutes on each side until it bubbles up and turns deep golden brown. Remove from the heat and set aside while you continue with the remaining naan. Finish off by brushing with garlic butter and parsley if you wish. Serve with your favorite Indian or curry dish! Enjoy!