Mushroom & Paneer Stuffed Naan

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Makes 8 large naan breads


Naan dough:

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

1 ½  tsp baking powder

1 tsp bicarb of soda

½ tsp salt


250g button or portabellini mushrooms, sliced

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

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. Enjoy!

Sponsored on behalf of SAMFA (The South African Mushroom Farmers’ Association)

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