Instant Paneer Stuffed Naan

Enjoy a deliciously soft and flavourful Instant Stuffed Paneer Naan with this easy recipe! Learn the process to make stuffed paneer naan bread from scratch. Fill it with a spiced paneer mixture. Top it with a buttery glaze. This homemade naan with paneer filling is perfect for any meal and brings authentic Indian flavours to your table.

Difference between normal naan and stuffed naan

When it comes to Indian flatbreads, the difference between normal naan and stuffed naan is clear. Normal naan is like a laid-back friend. Stuffed naan resembles a drama-loving superstar.

Normal naan, often just called “plain naan,” is a soft, pillowy bread. It is made from a simple dough of flour, water, and a hint of yogurt. It’s baked to perfection in a tandoor (clay oven) and usually brushed with butter for that golden glow. It’s there to support your favorite curries without stealing the show – dependable and delicious.

Then there’s stuffed naan. Imagine regular naan but with a surprise inside! Stuffed naans burst with flavor. Examples include spicy mashed potatoes (aloo naan), crumbled paneer cheese (paneer naan), or spiced minced meat (keema naan). These fillings make it thicker, more indulgent, and full of flavor. In fact, stuffed naan often doesn’t even need curry on the side – it’s already a meal in itself!

If you’re choosing between normal and stuffed naan, decide if you want a classic sidekick. Or are you in the mood for a flatbread with a little “extra” personality?

Ingredients for making instant paneer stuffed naan

1. All-Purpose Flour – This is the base of the naan, providing structure and softness. For a healthier twist, you can substitute part of it with whole wheat flour. This substitution may slightly change the texture.

2. Yogurt – Yogurt adds moisture and a slight tang. This helps in softening the dough. It also adds depth of flavor. If yogurt isn’t available, use buttermilk. Another substitute could be a mix of milk with a few drops of lemon juice.

3. Baking Powder – Essential for a light and fluffy naan, baking powder acts as a leavening agent. Be sure not to skip this ingredient, as it ensures the naan puffs up nicely during cooking.

4. Salt – This enhances the overall flavour of the dough.

5. Paneer – The star of the filling, paneer is a mild, crumbly cheese that soaks up the spices beautifully. You can substitute it with ricotta or even firm tofu for a plant-based option, but adjust the seasoning accordingly.

6. Black Pepper Powder & Roasted Cumin Powder – These spices add warmth and a subtle earthiness to the filling.

7. Coriander Leaves – Fresh coriander adds color and a refreshing aroma to the filling. If you’re not a fan, try substituting it with fresh parsley for a similar fresh, herbal touch.

8. Nigella Seeds – These seeds, sprinkled on top, give the naan a traditional look and a slight onion-like flavor. Substitute with sesame seeds or caraway seeds if you prefer.

9. Oil – Oil is used to add a little moisture to the dough and helps it stay soft. You can use ghee or even melted butter for a richer flavor.

10. Ghee or Butter (for glazing) – Brush the naan with ghee or butter right after cooking. This adds a luscious finish. It enhances the naan’s softness and flavour.

How to make paneer stuffed naan in hush hush

1. Mix the Magic: Grab a bowl, toss in all-purpose flour, yogurt, baking powder, and salt. Mix like you mean it! Slowly add lukewarm water and knead into a semi-soft dough—think pillowy clouds, not a rock. Add a small amount of oil. Knead the dough again. Cover it with a damp cloth. Let it rest for 10 minutes. Give it some “me time” to become its soft, fluffy self.

2. The Paneer Party: In a separate bowl, crumble the paneer with flair. Season with salt, black pepper powder, and roasted cumin powder, and toss in chopped coriander. Mix it well so every bit is seasoned to perfection.

3. Divide and Conquer: Divide the dough into four even balls. Take one, flatten it slightly, and spoon in about 2 tablespoons of the paneer filling. Fold it up like a mini dumpling, sealing all that goodness inside. Add a sprinkle of nigella seeds for a little pizzazz on top.

4. Roll with It: Gently roll out your stuffed dough ball into a naan shape. Not too hard, or the filling might escape! You want to keep the magic inside.

5. Water Trick: Lightly dampen one side of the naan with water to help it stick to the pan. Place it on a hot tawa (dry side facing up) and let it cook till bubbles start to appear.

6. Fire it Up!: Flip the tawa upside down directly over the flame for a tandoor-like charred effect. Carefully rotate it for even cooking.

7. Butter Bliss: Brush your naan with ghee or butter right after cooking for that golden glaze and irresistible aroma.

This Instant Stuffed Paneer Naan Recipe is all about soft, cheesy, flavour-packed naan you’ll make over and over again!

Tips Tricks and words of wisdom

1. Ensure Dough Softness: Use lukewarm water and knead the dough until it’s smooth and soft. Letting it rest covered allows the gluten to relax, making the naan fluffy.

2. Flavor the Paneer: Toast the cumin powder before adding to the paneer filling to enhance its earthy flavor. You can also add a pinch of chaat masala for extra tanginess.

3. Seal Properly: When filling the dough with the paneer mixture, press the edges firmly to avoid leaks. This helps keep the filling intact and prevents it from spilling out when rolling.

4. Control Rolling Pressure: Gently roll the stuffed dough. Do not press too hard to keep the filling evenly distributed. This also helps to avoid tearing the dough.

5. Dampen Correctly: Dampening one side with water helps the naan stick to the pan. This allows for even cooking without slipping.

6. Achieve a Smoky Flavor: Finish the naan directly over a flame for a slight char. This adds a hint of tandoor-like flavor.

7. Butter or Ghee Glaze: Brushing the naan with ghee or butter right after cooking enhances the taste. It also keeps the naan soft.

8. Serve Fresh: Serve the naan immediately after cooking to enjoy the best texture and flavor.

These tips will help you elevate your paneer naan for an authentic, restaurant-quality experience!

Reasons to try out this recipe of paneer stuffed naan

1. Skip the Takeout Drama: Make restaurant-style naan at home and avoid the dreaded “Is the delivery guy lost?” wait. Plus, nothing beats fresh naan straight from your own stovetop!

2. Easy Fancy Feasting: Impress family, friends, or even yourself. Who knew a homemade naan could taste this good? It looks this professional. It’s an easy way to make dinner feel like a celebration.

3. All About the Paneer: If you’re a paneer lover, this naan takes things to a new level. Every bite is packed with creamy, spiced filling. It’s like your naan has a tasty little secret!

4. No Tandoor, No Problem: You’ll get a tandoor-style char on the naan with just your stovetop. A little creativity will help you achieve this result. Bonus: no need to worry about open-flame pyrotechnics (unless you’re into that).

5. Guaranteed Fluffy Results: With yogurt and baking powder in the dough, this naan stays soft and pillowy. No more sad, flat bread—this one puffs up like a dream.

6. Nigella Seeds, Because You’re Fancy Now: Who can resist a naan with a sprinkle of exotic-looking nigella seeds? You’ll feel like a true chef, even if the rest of the recipe was mostly just mixing and rolling.

7. Butter-Lover’s Paradise: A generous brush of ghee or butter at the end gives it a golden sheen. It also adds a rich flavour. Why settle for dry bread when you can go buttery?

So, give this recipe a try and prepare to be naan-stop impressed with yourself!

Recipe card