Vegan Potato Naan
Discover the ultimate comfort food twist with this Vegan Potato Naan recipe! Perfectly fluffy and tender, this plant-based naan incorporates mashed Russet potatoes into the dough for an irresistibly soft texture. Enhanced with aromatic garlic, fresh cilantro, and a buttery vegan glaze, each piece is pan-cooked to golden perfection. Ready in just under an hour and featuring simple ingredients like instant yeast and all-purpose flour, this recipe is ideal for beginners and seasoned bakers alike. Serve these delectable flatbreads alongside flavorful curries, soups, or enjoy them on their own as a warm and satisfying snack. Indulge in the fusion of traditional naan and hearty potatoes with every bite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 large Russet potatoes
- 2.5 cups All-purpose flour
- 2 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 0.5 cup Warm water
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Garlic powder
- 2 tablespoons Vegan butter
Instructions
Peel the potatoes and cut them into small chunks. Boil in salted water until tender, about 15-20 minutes.
Drain the potatoes and mash them until smooth. Let them cool to room temperature.
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5 minutes until frothy.
Add the mashed potatoes, flour, salt, and olive oil to the yeast mixture. Mix until it forms a dough.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat a skillet or non-stick pan over medium-high heat.
Punch down the dough and divide it into 6 equal parts. Roll each piece into a ball, then flatten and roll out to form an oval or round shape about 1/4 inch thick.
Cook each naan in the preheated skillet for 1-2 minutes on one side, then flip and cook for another 1-2 minutes on the other side, until golden brown spots appear.
In a small saucepan, melt the vegan butter and mix with garlic powder and chopped cilantro.
Brush the cooked naan with the vegan butter mixture before serving.
Serve warm as a side or enjoy as is!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 545 mg | 12% | |
*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.
