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is one my favorite things to make, and with a lot of time spent at home of late, it’s the perfect way to kill a few hours or more.
There’s something to be said about a warm loaf slathered with butter, but a soft and fluffy naan stuffed with spinach and artichokes may be even better.
If you’ve made bread before, the process of making the naan will seem familiar — mix, knead and rise before cutting into pieces. You’ll make a quick and easy spinach artichoke filling that is not terribly different from the classic dip, then stuff the naan before cooking in a hot skillet. This makes a nice appetizer for a party, but can also make for a self contained vegetarian dinner.
Spinach Artichoke Stuffed Naan
Spinach and artichokes are mixed with cheese and seasonings and stuffed into a tangy, pillowy naan for a perfect anytime snack.
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast
- 3/4 cup warm whole milk
- 1 cup full fat plain greek yogurt
- 4 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 ounces frozen spinach thawed and squeezed dry
- 1 10- ounce jar marinated artichokes drained and chopped
- 4 ounces cream cheese softened
- 4 cloves garlic grated
- 1/4 cup grated Parmesan cheese
- 1/2 cup sour cream
- Juice of 1 lemon
- 1 pinch crushed red pepper flakes or Hot Roasted Garlic
- 1 teaspoon kosher salt
- Melted butter for serving
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
In the bowl of a stand mixer, combine the warm water, honey, and yeast. Stir and let sit for about 5 minutes until bubbly.
Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using a dough hook, mix until the dough forms a ball and pulls away from the bowl.
Cover with a clean towel or plastic wrap and let sit in the warmest spot in your kitchen until doubled in size, 1-2 hours. If you want to make later (and add even more flavor!) refrigerate overnight, then take out and let rise until doubled in size.
When ready to make, combine all of the filling ingredients in a large bowl and mix well.
Cut the dough into 8 pieces. Roll each one into about an eight inch round and put 2-3 tablespoons of filling in the center. Fold the edges of the dough around the filling, completely sealing the dough.
Press lightly to flatten the stuffed dough and roll very gently with a rolling pin.
Heat a cast iron or other nonstick skillet to medium high heat, until very hot.
Carefully place one piece of dough in the skillet, cover for 30 seconds or so and let cook until bubbles form. Carefully flip and continue cooking until both sides are well browned. Remove from pan and continue with remaining pieces.
As you remove the pieces from the pan, brush them with melted butter.
Slice and serve warm.