Mushroom and paneer-stuffed naan is pan-fried deliciousness

Look, we know the urge to drink garlic butter out of a cup and eating dough all day is so tempting but we have a more society-friendly recipe for you. It’s called pan-fried naan and you don’t need to feel guilty anymore, even if it is quite rich. Our mushroom and paneer-stuffed naan is the recipe that will have you feeling joyful and stuffed, which is how we should all spend our weekends. The paneer or Indian cottage cheese is there to add to the decadence.

Mushroom and paneer-stuffed naan suggestions

To make your homemade naan bread, you can use a stand-mixer with a dough hook or use your hands to kneed which can take time but is fun. Almost every bit of this recipe has butter or cooked in butter, so it is quite rich but absolutely delicious. The butter-fried naan is crispy on the outside with a garlic, paneer and mushroom stuffing with a soft, dough interior for a great contrast in texture. You can serve it as a starter or main side and know that there will be nothing left which every cook loves to see.

Do you like naan bread? Well, our cheesy, crispy mushroom and paneer-stuffed naan recipe is the ultimate weekend meal around the dinner table.

food, mushroom and paneer-stuffed naan is pan-fried deliciousness

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Mushroom and paneer-stuffed naan recipe

0 from 0 votes Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: IndianDifficulty: Medium Servings


large breadsPrep time


minutesCooking time


minutesTotal time




  • For the 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

    1½ tsp baking powder

    1 tsp bicarb of soda

    ½ tsp salt

  • For the 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

  • For the garlic butter
  • 4 tbsp butter, melted and still warm

    2 tsp garlic, finely grated

    1 tbsp coriander, chopped

  • Extras
  • 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.


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