Stuffed Naan

INGREDIENTS
2 1/4 cup all-purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup Greek yogurt 
1/2 to 3/4 cup water (approximate)
1 to 2 teaspoon oil 
¼ cup ghee (butter or oil) for coating while cooking

 DIRECTIONS

1. Mix flour, baking powder, baking soda, salt, yogurt together. Slowly add water to dough and gently mix to knead into a soft dough. 
2. Add 1 to 2 teaspoon oil, knead for 30 seconds.
3. Cover with a kitchen towel and let sit for 30 -60 minutes, allowing dough to ferment.
4. Prepare Potato Stuffing - See below
5. Re-knead dough and divide into eight (8) equal balls.
6. On a floured surface, roll each ball into 4-in diameter. Place about 2 tablespoon of stuffing mix on the rolled Naan, wrap up and close the all open ends with your hand. Dust lightly with flour and expand out the dough using your fingers. Gently roll out with a rolling pin into a oblong shape about 6 inches in diameter. 
7. On a medium low heat lightly brush your skillet with oil and cook each side until it turns golden brown. The Naan will swell and have small light brown spots.
8. To keep warm, cover each piece as you cook.

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Preparing Potato Cauliflower Stuffing 
INGREDIENTS
1 medium potato - boiled until tender 
1 inch ginger, finely chopped
1 garlic, finely chopped 
2 tablespoon chopped onion
salt to taste 
​1/8 teaspoon chili powder 
1 teaspoon cumin seed
1/4 cup grated cauliflower
1 teaspoon oil 
1 tablespoon chopped cilantro leaves 

 DIRECTIONS

1. Heat oil in a frying pan on medium heat, add cumin seed. Cook until brown.
   
2. Add onion, garlic and ginger to frying pan then sauté for a minute. Add chili powder, cauliflower, cilantro leaves and salt. Mix well and remove from heat.  
3. Allow to cool before adding to the dough.