Dairy-Free Potato Naan
Soft, fluffy, and entirely dairy-free, this Potato Naan recipe offers a creative twist on traditional naan by incorporating creamy mashed potatoes into the dough for added texture and flavor. Perfectly seasoned with optional garlic powder and finished with fresh cilantro, this vegan-friendly flatbread is lightly golden and irresistibly tender, making it the ideal pairing for curries, soups, or dips. With no milk or yogurt required, it’s a fantastic alternative for those with dairy sensitivities while remaining easy to prepare with pantry staples. Ready in just over an hour, this recipe also utilizes yeast for a gentle rise, ensuring your naan is as light and airy as possible. Whether you're serving it warm or enjoying it fresh off the skillet, this dairy-free potato naan is sure to elevate your homemade bread game.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Cooked and mashed potatoes
- 0.5 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Yeast
- 1 teaspoon Sugar
- 0.5 teaspoon Garlic powder (optional)
- 2 tablespoons Chopped cilantro (optional)
Instructions
In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour, baking powder, salt, and garlic powder if using.
Add the mashed potatoes, olive oil, and the frothy yeast mixture to the dry ingredients. Stir with a spatula until the dough starts to come together.
Lightly flour a clean surface and knead the dough for about 6-8 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Once the dough has risen, punch it down gently and divide it into 8 equal-sized balls.
Heat a non-stick skillet or cast-iron pan over medium-high heat.
Roll each ball of dough into an oval shape, about 1/4 inch thick, using a rolling pin.
Place the rolled dough on the hot skillet and cook for 2-3 minutes until bubbles form on the surface. Flip and cook the other side for another 2 minutes until golden brown spots appear.
Remove from the skillet and brush with a little olive oil if desired. Sprinkle chopped cilantro on top if using.
Repeat the process with the remaining balls of dough.
Serve warm and enjoy your dairy-free potato naan!
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 7.6 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
