Mushroom & Paneer Stuffed Naan

A curried naan with paneer, mozzerella and mushroom
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Culinary Collection, Side Dish, Soup, Soups, Breads and Stews
Cuisine Indian, South African
Servings 8 naan breads


Naan dough

  • 60 ml warm water
  • 1 tbsp honey or sugar
  • ¾ tsp active dry yeast
  • 180 ml full cream milk warmed
  • 260 g full cream plain Greek-style yoghurt
  • 600 g flour
  • tsp baking powder
  • 1 tsp bicarb of soda
  • ½ tsp salt


  • 250 g button or portabellini mushrooms sliced
  • 225 g mozzarella cheese grated
  • 225 g paneer grated
  • ½ cup cup coriander roughly chopped
  • ¼ cup chives chopped
  • 1 clove garlic grated
  • ½ tsp dried chilli flakes
  • 4 tbsp butter melted

Garlic butter

  • 4 tbsp butter melted and still warm
  • 2 tsp garlic finely grated
  • 1 tbsp coriander chopped
  • olive oil
  • salt and pepper to taste


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

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

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.
Keyword bread, curry, sides, vegetarian