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

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

All 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
Prep Time 10 minutes
Resting Time 8 hours
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

Naan Dough

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
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