Potato & Green Bean Stuffed Naan

Combine the dry ingredients. To a large bowl or stand mixer, add the flour, baking powder, sugar, and salt. Mix until combined.
Add the wet ingredients. Next, pour in the yogurt, water, and oil. Knead on medium speed for 5-7 minutes or until the dough is smooth and stretchy. At this point, the dough will be slightly sticky. This is normal.
Let it rest. Lightly grease a bowl and place the ball of dough into it. Cover with plastic wrap and let the dough rest at room temperature for at least 3 hours.

Boil the potato. Add the potato to a small pot filled with 3-4 cups of water. Add the whole potato and ensure it is submerged in water. Bring to a boil and boil it for 20-25 minutes or until fork tender. Remove from the heat and allow the potato to cool down for a few minutes before peeling it. Dice it into 1/2-inch cubes and set it aside.
Sauté the aromatics. Heat the oil in a skillet over medium heat. Once hot, add the diced onion and garlic, and cook for 3-5 minutes or until golden. Add the ginger and cook for another minute.
Add the spices. Next, add the cumin, garam masala, chili, and turmeric. Cook for one more minute.
Add the vegetables. Add the diced potatoes, chopped green beans, and salt. Cook for about 5 minutes, stirring regularly to prevent sticking, and coat the vegetables with the spices. Stir in the chopped cilantro and lime juice and taste to adjust the spiciness/saltiness to your liking.
Let cool. Allow the potato filling to cool down for at least 20 minutes. You don’t want the filling to be hot, or you will burn yourself while stuffing the naans.

Divide the dough. To prepare the naans, divide the dough into 4 small balls.
Flatten it. Generously flour a working surface and place a ball of dough on it. Using your hands, flatten the ball into a 1/4-inch (6 mm) thick disc of about 8 inches (20 cm).
Add the filling. Place about 2-3 tbsp of the potato filling in the center of the disc. Fold the edges over the filling to wrap it, trying to leave as little air as possible.
Flatten it again. Next, you want to flatten the disc again with your hands into a thin round or oval shape. I recommend doing this by hand as I found that a rolling pin tends to make the filling escape. Do not hesitate to press using your hands and slightly mash the potato filling inside the dough.

Cook the naan. Finally, heat a non-stick skillet over medium-high heat and cover it with a lid. Transfer a naan to the pan and cover it with the lid. Cook for about 1 minute and 30 seconds or until the bottom is slightly golden brown. Flip the naan and cook for another 2 minutes on the other side.
Char it. Next, to char the naan, place it on an open flame on the stovetop for 10-15 seconds. Keep rotating it using tongs or spatulas to char it evenly. Transfer to a plate and repeat with the remaining naans.
Brush with butter. Optionally, you can brush the naans with melted vegan butter and sprinkle with chopped cilantro before enjoying them!
You can store the leftovers in the refrigerator for up to 2 days.