• Skip to main content
  • Skip to primary sidebar

All Purpose Veggies logo

  • HOME
  • BY DIET
    • Gluten-Free
    • Vegan
    • Paleo
    • Low Carb
    • Low Calorie
    • Nut-Free
    • HighProtein
  • BY INGREDIENT
    • avocado
    • applesauce
    • cauliflower
    • chickpea
    • corn
    • banana
    • tofu
    • pumpkin
    • sweetpotato
    • zucchini
    • berries
    • citrus
    • carrot
    • nuts
    • MISCELLANEOUS
  • By Course
    • Breakfast
    • Desserts
    • Snacks
    • Meals & Sides
    • Drinks
  • BY TYPE
    • Bowls
    • bread
    • bagels
    • pancakes
    • Brownies & Bars
    • Cakes
    • Cookies
    • Cold & Frozen
    • Cinnamon Rolls
    • Frosting & Fillings
    • Mochi
    • mooncakes
    • Protein Bars
    • Protein Bites
    • Meals & Sides
    • Steamed
    • Drinks
  • Free Stuff
    • Printables
    • Subscribers Only
  • MORE
    • ABOUT ME
    • Articles
    • Roundups
    • Fun Baking Fails
You are here: Home / Bread / Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe)

Published: May 15, 2023

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe)

Jump to Recipe Print Recipe
Easy to Make!
Vegan
No Egg
No Milk
No Butter

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.

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe)

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.
Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan
Premium Saf-instant Yeast
  • 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.
ingredient pic - mashed russet potatoes potato
  • 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.

Equipment

amazon affiliate link for Breville Sous Chef Food Processor
  • 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)

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan
Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe)
Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe)
Sweet Potato Naan (Vegan Indian Flatbread Recipe)
Healthy Sweet Potato Naan (No Knead, Vegan Indian Flatbread Recipe)
Greek Yogurt Flatbread Naan (Tastes like Sourdough!)
No Knead Greek Yogurt Naan (Fat Free Flatbread that tastes like Sourdough!)
Quick & Simple Mushroom Flatbread (Naan) Made in the Food Processor
Quick & Simple Mushroom Flatbread (Naan) Made in the Food Processor
Healthy Sweet Corn Flatbread Recipe -- Easy, No Knead Dough made with corn meal and canned corn puree
Easy Sweet Corn Flatbread Recipe (Vegan, No Knead Dough)
Chickpea Naan - Lower Carb Flatbread Made in the Food Processor
Chickpea Naan - Lower Carb Flatbread Made in the Food Processor
Soft & Chewy Homemade Ricotta Flatbread Recipe
Soft & Chewy Homemade Ricotta Flatbread Recipe
Black Bean Naan Flatbread
Black Bean Naan (Lower Carb Flatbread Made with Canned Black Beans)
Quick & Easy Okra Flatbread Naan Made in the Food Processor
Quick & Easy Okra Flatbread (Naan) Made in the Food Processor
The Best Roasted Corn Flatbread (Naan) Made in the Food Processor
The Best Fire Roasted Corn Naan Made in the Food Processor
Easy Cauliflower Flatbread (Naan) - Vegan & Lower Calorie Recipe
Easy Cauliflower Flatbread (Naan) - Vegan & Lower Calorie Recipe
Lower Carb Lentil Flatbread Naan Made in the Food Processor
Lentil Flatbread Naan Made in the Food Processor (Lower Carb)
Healthy & Simple Zucchini Flatbread Made in the Food Processor
Healthy & Simple Zucchini Flatbread Made in the Food Processor

Step by Step Guide

How to Make Homemade Potato & Garlic Naan Using the Food Processor

STEP 1

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

In a food processor, combine all dry ingredients: bread flour, yeast, sugar, salt. Add the mashed potatoes

STEP 2

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

Pulse the food processor a few times until the mixture resembles coarse sand. Add the prepared garlic oil and water.

STEP 3

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

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.

STEP 4

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

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.

STEP 5

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

Gently scrape the risen dough from the bowl using a silicone scraper or spatula.

STEP 6

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).

STEP 7

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

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.

STEP 9

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

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.

STEP 10

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan

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.
pizza naan ideas and recipes - saffron potatoes
*pic* these flatbreads pair wonderfully with saffron potatoes, cheese and dried herbs

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!

cover page - 10 naan pizza ideas and naan toppings roundup
See my Post for More Ideas! Here are 10+ Delicious Naan Pizza Ideas

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.
save this recipe for later! Pin now at Pinterest
Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe)

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe)

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic NaanAll Purpose Veggies
here's an easy vegan-friendly flatbread (or naan) recipe that's made in the food processor. The dough is then put in the fridge to let the yeast rise overnight.
4.50 from 2 votes
Pin it Print it Leave a Comment
Prep Time 10 minutes mins
Resting Time 8 hours hrs
Course lunch, Side Dish
Cuisine American, Indian
Servings 4 flatbreads
Calories 311 kcal

Equipment

  • 1 food processor , should have at least 6 cup capacity to handle dough (read notes*)

Ingredients
  

Garlic Oil

  • 1 Tbsp garlic , minced
  • 1 Tbsp light olive oil

Naan Dough

  • 2 cups bread flour (240g)
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 Tbsp sugar
  • ¾ cup cooked russet potatoes , mashed while hot
  • ½ cup warm water

Instructions
 

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.

Notes

*according to Kitchen Aid, food processors should be around 6-9 cup capacity for handling doughs of this size. For reference, I used a 16 cup food processor (Breville Sous Chef) in my photos.

Nutrition

Calories: 311kcalCarbohydrates: 57gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 587mgPotassium: 265mgFiber: 3gSugar: 4gVitamin A: 2IUVitamin C: 8mgCalcium: 19mgIron: 1mgZinc: 1mg***Net Carbs: 54g
Keyword flatbread, naan
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!

See All My Flatbread Recipes (HERE)

Homemade Potato & Garlic Naan (Easy Vegan Indian Flatbread Recipe) - Garlic Naan
Quick & Easy Okra Flatbread Naan Made in the Food Processor
Quick & Easy Okra Flatbread (Naan) Made in the Food Processor
Healthy Sweet Corn Flatbread Recipe -- Easy, No Knead Dough made with corn meal and canned corn puree
Easy Sweet Corn Flatbread Recipe (Vegan, No Knead Dough)
Soft & Chewy Homemade Ricotta Flatbread Recipe
Soft & Chewy Homemade Ricotta Flatbread Recipe
Quick & Simple Mushroom Flatbread (Naan) Made in the Food Processor
Quick & Simple Mushroom Flatbread (Naan) Made in the Food Processor
Black Bean Naan Flatbread
Black Bean Naan (Lower Carb Flatbread Made with Canned Black Beans)
Lower Carb Lentil Flatbread Naan Made in the Food Processor
Lentil Flatbread Naan Made in the Food Processor (Lower Carb)

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.
cover page - 10 vegan flatbread toppings and flatbread pizza ideas roundup
10+ Vegan Flatbread Toppings & Easy Flatbread Pizza Ideas With Recipes
  • subscribe now mochi donut e-book

Favorite Recipes

low fat applesauce cinnamon rolls (healthy, vegan recipe)

Low Fat Applesauce Cinnamon Rolls (Healthy, Vegan Recipe)

yeasted pumpkin sandwich bread

Healthy Vegan Pumpkin Sandwich Bread (Easy Homemade Recipe)

coconut milk microwave mochi with black sesame filling

Easy Microwave Coconut Mochi with Black Sesame Filling

Healthy Raspberry Cheesecake Protein Bars (Low Carb, Low Sugar Recipe)

Healthy Raspberry Cheesecake Protein Bars (Low Carb, Low Sugar Recipe)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT ME

Hi! My name is Bora, and I love baking desserts and veggies. Sometimes together.

My mission is to create recipes that put veggies on the top of the dessert food chain♥︎

Read More >

stay in touch

Join my mailing list to get your Free e-book, updates and more!

* indicates required

Instagram

link to my instagram apv page on 2020-12-31

FROSTINGS & DECO

Simple Orange Glaze using Orange Marmalade

Simple Orange Glaze with Orange Marmalade

Sugar Free Streusel Made with Monk Fruit Sweetener

Sugar Free Streusel Made with Monk Fruit Sweetener

See More >>

Categories

Tags

5ingredient almond-flour anko asian-inspired banana berries blender bread chinese chocolate coconutflour creamcheese DairyFree easter eggfree energy bars energy bites fall glutenfree green HighProtein i icecream Keto LowCalorie LowCarb microwave mochi mooncakes no-bake NutFree nuts oat Paleo pb proteinpowder pumpkin steamed stuffed sweetpotato Vegan wheat-flour winter yeasted yogurt
subscribe now mochi donut e-book
back to home button
  • PRIVACY POLICY
  • TERMS OF USE
  • DISCLAIMERS

COPYRIGHT © 2023 ALLPURPOSEVEGGIES