Vegan Potato Naan
Discover the ultimate comfort food with this Vegan Potato Naan recipe, a plant-based twist on a classic favorite! Made with creamy mashed Russet potatoes and infused with the rich flavors of garlic, olive oil, and fresh cilantro, this naan is delightfully soft, fluffy, and perfectly chewy. The dough is easy to prepare using instant yeast, with a simple stovetop cooking method that results in irresistible golden-brown spots. Brushed with melted vegan butter and garlic for a finishing touch, this naan pairs beautifully with curries, soups, or can be savored on its own. Ready in just 30 minutes of prep time, this recipe is perfect for vegans and non-vegans alike—a must-try addition to any mealtime spread. Keywords: vegan potato naan, easy vegan bread recipe, plant-based naan, homemade naan bread, dairy-free naan.
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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
Directions
Step 1
Peel the potatoes and cut them into small chunks. Boil in salted water until tender, about 15-20 minutes.
Step 2
Drain the potatoes and mash them until smooth. Let them cool to room temperature.
Step 3
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5 minutes until frothy.
Step 4
Add the mashed potatoes, flour, salt, and olive oil to the yeast mixture. Mix until it forms a dough.
Step 5
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Step 6
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.
Step 7
Preheat a skillet or non-stick pan over medium-high heat.
Step 8
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.
Step 9
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.
Step 10
In a small saucepan, melt the vegan butter and mix with garlic powder and chopped cilantro.
Step 11
Brush the cooked naan with the vegan butter mixture before serving.
Step 12
Serve warm as a side or enjoy as is!
Nutrition Facts
| Serving size | (1119.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2333.5 |
| Total Fat 67.2g | 0% |
| Saturated Fat 21.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2632.9mg | 0% |
| Total Carbohydrate 378.2g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 20.1g | |
| Protein 51.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 140.4mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 3784.8mg | 0% |
Source of Calories