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Potato Dough Egg free Naan Recipe

Potato is used to make the dough for Naan, resulting in a soft Naan

This is not Aloo Naan Recipe where the potato is used for filling. Here the boiled potato is mashed and kneaded to form the dough. The dough produces a soft Naan even without egg. Choose a potato that is not gummy. I use Idaho baking potato.

Ingredients

Dough

1. Idaho Baking Potato : 1 Medium size

2. Active Dry Yeast: 1 teaspoon

3. White Table Sugar: 1 teaspoon
4. Warm Water at 100º F to 110º F: ½ Cup + 2 Tablespoons
5. Dahi (Yogurt): ¼ Cup

6. Melted Ghee: 1 Tablespoon
7. Salt: 1 teaspoon

8. Un-bleached All-purpose flour: 2 Cups (8½ oz by weight)

9. White Whole Wheat Flour: 1½ Cup (7½ oz by weight)

Cooking

Melted Ghee for basting: ¼ Cup

Nigella seeds: 2 Tablespoons
Four for dusting and rolling

Method

Dough

1. Boil one Idaho baking potato so it is fully cooked. Let it cool to room temperature. Mash it with fork. It should be totally mashed (no chunks). Set it aside

2. Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, and ghee. Mix. Add mashed potato. Mix again to smooth. We will call this as yeast water.

3. Mix all the ingredients including yeast water in a bowl. Keep mixing till the dough will start to come lose off the bowl surface.

4. Dust a surface with flour for kneading. Transfer the dough to the floured surface. Knead the dough for about 10 minutes till it looks smooth and shiny.

5. Gather up the dough into a ball. Place the dough in a lightly greased bowl. Cover with a damp cloth, and let stand for 1 to 2 hours till it doubles in volume. The dough should not be raised in a hot place, the rapid rise will result in yeasty odor. The dough should not be raised in a cold area as it will take too long to rise. Ideal room temperature for dough to work will be around 80ºF.

6. Remove the dough from the bowl place it on floured work surface. Divide it into six portions. Roll each portion to form a ball. Keep the dough balls covered to prevent from drying. Let the covered dough rest for 30 minutes

Baking

1. Pre heat oven to 450 ºF.

2. Naan is not rolled out with rolling pin. Instead, it is patted and stretched by hand to triangular shape, resembling a slice of 16" pizza. The thickness of Naan is about 3 Nickels (5¢ coins).

3. Brush the top of the rolled Naan with melted Ghee. Sprinkle some Nigella seeds. Press down with hand.

4. Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.

5. Repeat steps 2 through 4 till all the Naan have been baked.

Yogi's Notes

Flour weight: 16 oz, Water: 5 ounce, Yogurt: 2 ounce, Ghee ½ ounce .

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