Soy-Free Potato Naan
Discover the irresistible charm of homemade Soy-Free Potato Naan, a soft and fluffy flatbread infused with the creamy richness of mashed potatoes and the tangy goodness of plain yogurt—without a trace of soy, perfect for allergy-friendly cooking! This easy-to-follow recipe combines pantry staples like all-purpose flour, milk, and olive oil to create a quick dough that’s kneaded to perfection and cooked to golden-brown bliss in a skillet. Customizable with minced garlic and fresh cilantro, this naan is the ultimate versatile side for curries, soups, or even a snack served warm with a dollop of butter. Wholesome, satisfying, and ready in just under an hour, this recipe is sure to become a staple in your soy-free kitchen.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Boiled and mashed potatoes
- 0.5 cup Plain yogurt
- 0.25 cup Milk
- 2 tablespoons Olive oil
- 0.25 cup Warm water
- 1 tablespoon Minced garlic (optional)
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution.
Add boiled and mashed potatoes to the flour mixture, breaking up any lumps with your fingers or a fork.
In a separate bowl, mix together the yogurt, milk, olive oil, and warm water. Stir until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing them with a fork or spatula until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest for about 15-20 minutes to allow the gluten to relax.
Divide the dough into 8 equal pieces and shape each piece into a ball. Keep the balls covered with a damp cloth to prevent them from drying out as you work.
On a floured surface, roll each ball into an oval shape, approximately 1/4 inch in thickness.
Heat a non-stick skillet or cast-iron pan over medium-high heat. Once hot, place a rolled naan onto the skillet.
Cook for 1-2 minutes or until bubbles start to form on the surface and the bottom is golden brown.
Flip the naan and cook the other side for an additional 1-2 minutes. Optional: brush with minced garlic as it cooks for a garlic-flavored naan.
Remove the naan from the skillet and transfer it to a plate. Cover with a clean cloth to keep warm.
Repeat the process with the remaining dough.
Garnish the naan with chopped cilantro before serving, if desired. Enjoy warm with your favorite dish.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 285.5 g | 104% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 14.6 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 374 mg | 29% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1436 mg | 31% | |
*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.
