Ingredients
Dough Ingredients
- 2 cups bread flour (240g)
- 1 tsp instant yeast
- 1 tsp salt
- 1 Tbsp sugar
- 3/4 cup cooked russet potatoes, mashed while hot
- 1/2 cup warm water
Garlic Oil
- 1 Tbsp garlic, minced
- 1 Tbsp light olive oil
Instructions
- Prepare the Garlic Oil: In a small bowl, mix the minced garlic and olive oil. Cover and refrigerate overnight for about 8 hours to allow the flavors to infuse.
- Combine Dry Ingredients: In a food processor, combine bread flour, instant yeast, sugar, and salt evenly.
- Add Cooked Potatoes: Add the mashed russet potatoes to the food processor and pulse a few times until the mixture resembles coarse sand.
- Form the Dough: Add warm water and the prepared garlic & olive oil mixture. Process for 15-20 seconds until the dough comes together. If too dry, add warm water 1 tablespoon at a time until a slightly dense dough forms.
- First Rise: Scrape dough into a clean bowl, cover loosely, and let it rise at room temperature for 1 hour until puffy.
- Choose Rising Method: For overnight rise, cover loosely with plastic wrap and refrigerate 8-48 hours, then bring to room temperature before shaping. For quick rise, deflate the dough and let rise in a warm place for 2-3 hours until doubled in size.
- Shape the Dough: Gently scrape dough out without punching down, divide into 4 pieces, and stretch each piece by hand into round flatbreads. Let rest and rise for 15-20 minutes for best texture.
- Cook the Flatbreads: Heat a skillet with 1 Tbsp olive or coconut oil on low-medium heat. Cook each flatbread 2-3 minutes per side, covering with a lid to minimize oil splatter and speed cooking, until golden brown and cooked through.
- Serve and Store: Remove cooked naans and repeat with remaining dough. Store at room temperature wrapped for 3-5 days or freeze up to 3 months, defrost before eating.
Notes
- Garlic oil can be prepared up to 8 hours in advance for best flavor infusion.
- If dough is sticky or not coming together, add warm water sparingly 1 tablespoon at a time.
- Do not punch down the dough harshly to maintain airy texture.
- Use low-medium heat to prevent burning and allow even cooking inside.
- Covering with a lid during cooking helps reduce oil splatter and speeds cooking.
- Flatbreads freeze well and can be reheated in microwave or skillet.
- Prep Time: 10 minutes plus 8 hours resting for garlic oil and 1 to 48 hours rising time
- Cook Time: 12 minutes (approx. 3 minutes per flatbread times 4)
- Category: Flatbread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
