Potato & Pea Stuffed Naan

Step 1: In a small bowl/large ball jar, add sugar and yeast to the warm water and let it activate for 10 minutes.

Step 2: Add oil and yogurt to the activated yeast mixture.

Step 3: Add half of the flour and salt, incorporate, and begin to knead while adding the remaining flour.

Step 4: Cover and leave the dough in a warm environment for 1 hour until it almost doubles in size.

Step 5: While the dough is rising, place potatoes in a pot of cold water and bring to a boil. Cook until fork-tender (about 10-15 min).

Step 6: Strain the potatoes and cut them into bite-sized pieces.

Step 7: Heat a cast iron skillet over medium heat and add ghee. Add cumin seeds for 30 seconds until fragrant.

Step 8: Add the potatoes, garam masala, turmeric, chili powder, ground coriander, and salt; cook until fragrant (about 3 minutes).

Step 9: Add peas and cook for another 3 minutes, then remove from heat and set aside.

Step 10: Divide the aloo masala into portions and flatten each portion into round circles.

Step 11: Roll out the dough and fill with aloo masala filling, then fold the sides around the center and pinch into a ball.

Step 12: Set aside, covered, for 30 minutes.

Step 13: Roll out the masala-filled dough with a rolling pin.

Step 14: Over medium-high heat, griddle the naan in the cast iron skillet with very little oil, checking for puffing and char on both sides.