Introducing a Quick & Simple Mushroom Flatbread (Naan) Made in the Food Processor. This amazing flatbread is a flavor explosion that will hit your taste buds with a bold savory and umami essence of mushrooms. The food processor does all the work, making it a breeze to whip up this recipe in minutes. The chewy and satisfying texture also provides the perfect canvas for the rich mushroom flavors to shine. You'll love this Mushroom Flatbread with your favorite cheese and herbs, a side of creamy garlic dip, or as a scrumptious accompaniment to a hearty soup.
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
- so much flavor! The ground up mushrooms provide an irresistible savory and unami flavors that yo won't get enough of.
- can be made in advance, up to 48 hours ahead
Ingredients Used to Make Simple Mushroom Flatbread (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. Please read the note on the substitution section below if using other flours.
- 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. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don't add until the very end.
- 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.
- White Button Mushrooms - we'll use a whole 8 oz pack of white mushrooms in this recipe! Be sure to wash the mushrooms first. You don't have to cook them in advance. The mushroom adds moisture to the dough, making it soft and tender. It also gives the dough a fantastic earthy flavor, making the flatbread savory and umami.
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- 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 Simple Mushroom Flatbread (Naan) Using the Food Processor
In a food processor, combine all dry ingredients: bread flour, yeast, sugar, salt. Add the sliced mushrooms.
Pulse the food processor a few times until the mixture resembles coarse sand
Add the water and oil 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 added mushrooms also contribute a lot of moisture when cooked so we don't want to over hydrate the dough.
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!
What are some ways you can eat and serve Simple Mushroom Flatbread (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.
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.
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 Simple Mushroom Flatbread (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.
Quick & Simple Mushroom Flatbread (Naan) Made in the Food Processor
- 1 food processor , should have at least 6 cup capacity to handle dough (read notes*)
Combine the Dough Ingredients
- In a food processor, combine all dry ingredients: bread flour, yeast, sugar, salt.
- Add the mushrooms.
- Pulse the food processor a few times until the mixture resembles coarse sand
- Add 1 Tbsp of water and oil and process for 10 seconds. Add another Tablespoon of wate, and process for another 10 seconds. NOTE: If the dough won’t come together after 20 seconds, you can add additional water ONE TABLESPOON at a time until the dough comes together.The dough should feel a little dense, but keep in mind that the mushroom will also contribute a lot of moisture to the dough so be careful not to overhydrate the dough!
- 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).Note: you can use extra flour to coat the dough to keep from sticking to your hands.
- 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 2 Tbsp of olive oil or coconut oil
- One at a time, use a spatula to transfer and cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
- Cook for 2-4 minutes on each side
- 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.
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!