Like pizza, but different (or better?) … try this Mushroom and Paneer Stuffed Naan recipe for something tasty and familiar with a hint of new.
This recipe makes 8 large mushroom- and paneer-stuffed naan breads.
Ingredients
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
- 1 ½ tsp baking powder
- 1 tsp bicarb of soda
- ½ tsp salt
Filling:
- 250 g button or portabellini mushrooms, sliced
- 225 g mozzarella cheese, grated
- 225 g 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
How To Make Naan Bread – Method
How to make naan dough:
- Combine the warm water, honey, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. 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, place the dough inside, and cover with cling film.
- Allow to sit in a warm place for 1 hour, until double in size.
How 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.
- Add the mozzarella, paneer, herbs, garlic, and chilli flakes. Then, mix well.
How to make the naan bread:
- As soon as you’re ready to make the naan, divide the dough into 8 balls.
- Flatten each ball 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 mushroom- and paneer-stuffed naan:
- Combine all the garlic butter ingredients and brush liberally over the warm naan.
- Serve straight away with a sprinkle of flaky sea salt.
Mushroom And Paneer Stuffed Naan Recipe Notes
This Mushroom And Paneer Stuffed Naan Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.
They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.
Why mushrooms?
These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!
You can check out SAMFA’s social media pages on Facebook, Instagram, and X for all their latest updates.
We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!
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