Is it a meal, a side or more? Mushroom & Paneer Stuffed Naan is part exotic pan-pizza, part ultimate-filled-toastie! A great alternative to dumplings or dombolo. #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #goodfood #bread #paneer #mozzarella

Mushroom & Paneer Stuffed Naan

Makes 8 large naan breads



60ml warm water

1 tbsp honey or sugar

¾ tsp active dry yeast

180ml full cream milk, warmed

260g full cream plain Greek-style yoghurt

600g flour

1½ tsp baking powder

1 tsp bicarb of soda

½ tsp salt


olive oil

250g button or portabellini mushrooms, sliced

salt and pepper, to taste

225g mozzarella cheese, grated

225g paneer, grated

½ cup coriander, roughly chopped

¼ cup chives, chopped

1 clove garlic, grated

½ tsp dried chilli flakes

4 tbsp butter, melted


4 tbsp butter, melted and still warm

2 tsp garlic, finely grated

1 tbsp coriander, chopped


1 Make the dough: in the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, honey, and yeast. Allow to sit for 5-10 minutes until the yeast is activated and begins to foam.

2 Add the milk, yoghurt, flour, baking powder, bicarb of soda and salt. Mix on medium speed until the flour is completely incorporated, about 5 minutes.

3 Dust a clean work surface with flour. Tip the dough out and knead until it forms a smooth ball. Grease a large mixing bowl, place the dough inside and cover with cling film. Allow to sit in a warm place for 1 hour, until doubled in size.

4 Make the filling: heat a drizzle of olive oil in a large frying pan on medium heat. Sauté the mushrooms until they have released all their liquid and are golden brown. Season lightly and place in a bowl.

5 To the bowl add the mozzarella, paneer, herbs, garlic, chilli flakes and mix well.

6 When ready to make the naan, divide the dough into 8 balls. Flatten each ball out into a round. Add 3-4 tbsp of the mushroom and cheese mixture to the centre. Fold the dough up and around the cheese, pinching in the centre to seal it. Using a rolling pin, roll each piece of stuffed dough into a large oval. Repeat with the remaining dough and filling.

7 Heat a large cast iron pan over high heat. Brush both sides of the naan with melted butter. Grease the pan lightly with a paper towel dipped in olive oil. Carefully place the hot naan into the pan. Cover with a lid and set a one minute timer. Flip and cook, uncovered, for another 2 minutes on the second side. Large, deeply golden spots should appear all over both sides. Keep the cooked naan breads in a warm oven while you finish the rest.

8 To serve: combine all the garlic butter ingredients and brush liberally over the warm naan. Serve straight away with a sprinkle of flaky sea salt.