This family favorite Homemade Potato & Garlic Naan is a no fuss, no-knead flatbread recipe that is so easy to make at home. The mashed potatoes in this naan bring a delightful texture and flavor while adding garlic oil to the naan dough is a must if you want to get the most garlicky flavor. I made my own garlic oil by mixing minced garlic and olive oil together a day in advance.
Here's why I love this recipe
- so easy to make! All the prep work is done in the food processor. No kneading is required
- vegan - no eggs, milk or butter
- flavorful and fragrant thanks to the homemade garlic oil
- easy way to get rid of leftover potatoes
- can be made in advance, up to 48 hours
Ingredients Used to Make Homemade Potato & Garlic Naan
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour - I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure.
- Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results.
- Sugar - I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural.
- Salt - Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Cooked Potatoes - I used a cooked russet potato which I peeled with mashed (no additional water added). While potatoes get a bad rep for their high carb content, the mashed potatoes bring a delightful texture and flavor to the naan recipe. Also, this potato naan may be gentler on your digestive system if you have mild gluten intolerance, or have trouble digesting gluten, since the potatoes themselves are gluten free.
- Garlic - minced (to be used for the garlic oil)
- Olive Oil (Garlic Oil)- The addition of garlic oil to the naan dough is a must if you want to get the most garlicky flavor. I made my own garlic oil by mixing the minced garlic and light olive oil together and keeping it in the fridge a day in advance.
- You'll need a large-capacity food processor for this recipe. According to Kitchen Aid, food processors should be around 6-9 cup capacity for handling doughs of this size. For reference, I used a Breville Sous Chef 16 Cup Peel & Dice Food Processor in the photos.
More Flatbread Recipes (HERE)
Step by Step Guide
How to Make Homemade Potato & Garlic Naan Using the Food Processor
In a food processor, combine all dry ingredients: bread flour, yeast, sugar, salt. Add the mashed potatoes
Pulse the food processor a few times until the mixture resembles coarse sand. Add the prepared garlic oil and water.
Process for 15-20 seconds until the mixture comes together. The dough surface will be shaggy and rough.
NOTE: If the dough won’t come together after 20 seconds, add water ONE TABLESPOON at a time until the dough comes together.
Once done, scrape the dough into a clean bowl. Cover the dough loosely and let rise 1 hour until puffy. Cover and place in the fridge overnight up to 48 hours, or follow directions on the recipe card for a quicker rise time.
Gently scrape the risen dough from the bowl using a silicone scraper or spatula.
Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).
Use your hands to stretch out each of the divided dough into rounds. For the best texture, let the flatbreads rise for another 15-20 minutes more before cooking.
One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
Repeat with the rest of the flatbread dough. Enjoy!
Recipe Variations and Optional Add Ins:
I made this flatbread recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Add more flavor! A few tablespoons of chopped herbs or a teaspoon or two of nutritional yeast (or parmesan cheese) would go really well with this flatbread and add more flavor.
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in flatbreads.
What are some ways you can eat and serve Potato & Garlic Naan?
- Plain and warm, right out of the skillet with some dipping oil
- Used as a wrap, with your favorite veggies and dressing
- If you have stale flatbread or leftover flatbread, you can turn it into flatbread pizza. To make: top each flatbread with tomato sauce, cheese or other toppings of choice. Bake the flatbreads in the oven at 350F for about 10 minutes, or until the flatbreads are crispy and the cheese has fully melted.
More Ideas for Naan Pizza
If you've ever wondered what to eat with naan bread, here are 10+ easy naan pizza ideas with recipes that will have you enjoying this flatbread in a whole new way!
Note on Substitutions
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
How to Store Homemade Potato & Garlic Naan
- You can store these flatbreads, well wrapped, at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe)
- 1 food processor , should have at least 6 cup capacity to handle dough (read notes*)
- 1 Tbsp garlic , minced
- 1 Tbsp light olive oil
Prepare the Garlic Oil in Advance
- In a small bowl, mix the minced garlic and olive oil together. For the best flavor, cover and keep the mixture in the fridge overnight, about 8 hours.
Combine the Dough Ingredients
- In a food processor, combine all dry ingredients: bread flour, yeast, sugar, salt.
- Add the cooked potatoes
- Pulse the food processor a few times until the mixture resembles coarse sand
- Add the water and the prepared garlic & oil mixture and process for 15-20 seconds until the mixture comes together. The dough surface will be shaggy and rough.NOTE: If the dough won’t come together after 20 seconds, add water ONE TABLESPOON at a time until the dough comes together. The dough should feel a little dense, but keep in mind that the veggie will also contribute a lot of moisture when cooked.
- Once done, scrape the dough into a clean bowl.
- Cover the dough loosely and let rise for 1 hour at room temperature until puffy.
After the First Rise (Choose ONE method below)
- For overnight method: without deflating the dough, cover the bowl with plastic wrap loosely so that air can escape. Transfer the bowl to the fridge and chill overnight, at least for 8 hours and up to 48 hours. Let the dough come to room temperature before shaping.
- For the quick method: deflate the dough completely and let the dough rise in a warm place for 2-3 hours until the size doubles.
Shaping the Dough
- Gently scrape the risen dough from the bowl using a silicone scraper or spatula. DON’T PUNCH DOWN THE DOUGH. Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).
- Use your hands to stretch out each of the divided dough into rounds.
- For the best texture, let the flatbreads rise for another 15-20 minutes more before cooking.
Cook the Flatbreads
- Preheat a skillet with 1 Tbsp of olive oil or coconut oil
- One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
- Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
- Once the flatbreads are cooked in the center, and golden brown, remove from the skillet.
- Repeat with the rest of the flatbread dough. Enjoy!
- The flatbreads can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
See All My Flatbread Recipes (HERE)
Flatbread Pizza Topping Ideas
- Here are 10+ vegan-friendly flatbread toppings and easy flatbread pizza ideas that are sure to give you plenty of options the next time you're craving flatbread pizza.