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This vegan sourdough naan recipe is made with sourdough discard and is so easy to make! Loaded with garlic, vegan, dairy free, egg free!
This simple sourdough discard flatbread is fantastic alongside curries, soups, and stews. I love dipping it into my favorite turmeric hummus. You can even use this plant-based garlic naan flatbread as a pizza crust.
This vegan sourdough naan recipe is a total dinnertime game changer for us! I’ve always been a huge fan of garlic naan bread – and now I can easily make restaurant-quality sourdough naan with garlic at home using my sourdough starter discard.
This is a delicious, waste-free, and totally plant-based flatbread that cooks in minutes. This garlic naan was super simple to make, and is a fantastic sourdough starter recipe – all you need is a mixing bowl and a cast iron pan, and homemade naan is ready in a few minutes.
This Vegan Sourdough Garlic Naan Recipe Is
- Simple
- Earthy
- Made with Sourdough Discard from the Starter
- Garlicky
- A Great Side Dish
- Ready Quickly!
- Plant-Based, Dairy Free, Egg Free
A Homemade Vegan Naan Bread Recipe That Tastes Like the Restaurant!
Getting a big basket of garlic naan flatbread is always one of the best things about going out to eat at an Indian Restaurant. One of our favorite restaurants (The Pubjab in Johnston RI!) makes the best Indian food around… and hands down the best garlic naan.
I wanted to recreate the simple flatbread at home, and use my sourdough discard to add flavor and texture. In traditional naan recipes, yogurt is used – but adding the sourdough starter gives the naan bread the same tanginess without the dairy.
What’s In This Vegan Sourdough Naan Bread?
See the recipe card below for full ingredient amounts and recipe instructions!
- Sourdough starter– my recipe for the simplest easiest sourdough starter is here! If you don’t have a starter already, you can buy a great one online.
- All purpose flour: I like to use this flour which is amazing for baking anything: breads, cakes, muffins, etc. It’s my absolute go-to flour, and what I use to feed my sourdough starter.
- Unsweetened almond milk
- Fine SeaSalt: I like a fine ground sea salt for baking. Normally I like rock Himalayan salt, but I find that a fine grain salt distributes more evenly in breads and cakes.
- Baking powder
- Extra virgin olive oil
- Fresh Garlic Cloves
- Parsley to top
Recipes Using Sourdough Starter Discard
This Sourdough Garlic Naan recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to re-use kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead.
I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.
How Do I Make Vegan Sourdough Naan Bread Recipe?
- Add all ingredients (except garlic + parsley) to a large bowl. Mix well to combine the dough. Knead the dough for about 5 minutes, adding more flour if the dough is too sticky. Cover and let rest for 1 hour.
- To cook, heat a cast iron skillet until hot (I did this over medium-high heat, a 6 out of 10 on my electric stove). Divide the dough into 6 even disks and roll each until they are about 1/4inch thick.
- Place one piece of rolled dough on the hot skillet. Allow to cook for about 75 to 90 seconds, and flip. Cook the other side for about 45 to 60 seconds. The bread should be nice & crusty and have dark (but not burnt) marks.
Vegan Recipes to Serve with Naan Bread
Turmeric Hummus Recipe with Black Pepper
Easy Chickpea Tikka Masala Recipe (Pantry Staple, Vegan, Gluten Free)
Saag Aloo in the Slow Cooker (Vegan, Gluten Free, One Pot Recipe)
Tofu Tikka Masala (Vegan, Gluten Free, Keto, Low Carb, Low Sodium)
Roasted Carrot Ginger Soup (Vegan, Gluten Free)
Share This Vegan Sourdough Discard Naan Recipe!
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Vegan Sourdough Naan
Kelly Jensen
This vegan sourdough naan recipe is made with sourdough discard and is so easy to make! Cooks in 2 minutes. Vegan, dairy free, egg, free! This simple sourdough discard flatbread is fantastic alongside curries, soups, and stews. You can even use this garlic naan flatbread as a pizza crust.
5 from 17 votes
Print Recipe Pin
Cook Time 3 minutes mins
Rise Time 1 hour hr
Total Time 1 hour hr 3 minutes mins
Course Appetizer, Bread, Side Dish
Cuisine American, Indian, Middle Eastern
Servings 6 flatbreads
Calories 216 kcal
Equipment
cast iron pan
Ingredients
- 1 cup sourdough starter discard unfed
- 2 cups all-purpose flour
- 1/2 cup plain unsweetened almond milk
- 1 teaspoon Sea Salt
- 1 teaspoon baking powder
- 1 tablespoon olive oil
Garlic Topping (Optional, but Highly Recommended!)
- 2 tablespoons olive oil
- 4 cloves garlic chopped
- fresh parsley
Instructions
Add all the naan ingredients to a large bowl: sourdough discard, flour, almond milk, salt, baking powder, and olive oil. Mix well to combine the dough. Knead the dough for about 5 minutes, adding more flour if the dough is too sticky. Cover and let rest for 1 hour.
To cook, heat a cast iron skillet until hot (I did this over medium-high heat, a 6 out of 10 on my electric stove). Divide the dough into 6 even disks and roll each until they are about 1/4 inch thick.
Place one piece of rolled dough on the hot skillet. Allow to cook for about 75 to 90 seconds, and flip. Cook the other side for about 45 to 60 seconds. The bread should be nice & crusty and have dark (but not burnt) marks.
Repeat with the rest of the dough.
Mix your garlic topping (if using), and brush it onto each piece of naan. Enjoy!
Video
Nutrition
Calories: 216kcalCarbohydrates: 41gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 487mgPotassium: 53mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 74mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
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Posted in American, Appetizers, Breads, Dairy Free, Easy Weeknight Meals, Favorites, For Entertaining, Indian, Pantry Recipes, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes
About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
View all post by Kelly Jensen | Website
44 Comments
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Susan March 10, 2024 at 2:20 pm
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Liked it a lotKy February 28, 2024 at 3:51 pm
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Made this! Super easy and tasty!! Ended up glazing in olive oil with a rosemary, salt and garlic seasoning. Very savory:)iyan December 29, 2023 at 11:10 pm
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Thank you for the recipe, it is very tastyPingback:Sourdough Hawaiian Bread Recipe - The Herbeevore
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Kari September 11, 2023 at 5:27 pm
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Hello!
Can you make this with judt water instead of milk?Thank you!
The Herbeevore Post author September 12, 2023 at 9:42 am
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Hi Kari,
I haven’t tried yet, but yes I think using water instead of milk would work fine. Let us know how it turns out!
– Kelly
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LJ March 22, 2023 at 11:51 am
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Hello! I was wondering if you think this recipe could be made gluten free? Have you tried it this way or do you have any suggestions of flours to substitute?
Thanks!
The Herbeevore Post author March 23, 2023 at 9:16 pm
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Hello LJ,
I have not tried this recipe yet gluten free. But I would start with a 1:1 gluten free baking mix as a substitute for the flour, that may give it the right texture! if you try it and find a good substitution, please let me know!Thanks,
Kelly
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Alayna February 20, 2023 at 9:28 pm
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SO DELICIOUS!!!! Highly recommend!!!! And so easy too?????? Such a win!Pingback:Clay Pot Sourdough Bread Recipe (Vegan, Vegetarian) - The Herbeevore
Susan December 22, 2022 at 5:16 pm
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YummyPingback:Butter Tofu Recipe (Vegan, High Protein, Dairy Free)
Amanda January 30, 2022 at 6:56 pm
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I have now made this three times in the last four days. I made a double batch the 2nd and 3rd time. The flatbread comes out so good! My kids love it. I make them fairly small, so that we have a lot to go through. So far, our favorite thing to do is to use them as little pizzas. I used to buy Naan bread for the same purpose. I love that I don’t have to spend money on store-bought Naan anymore, plus I know what’s in them. They’re delicious heated up or eaten cold in my son’s lunchbox as a DIY pizza “lunchable.” I also make them without the garlic and oil, and the kids like to put peanut butter or Biscoff cookie butter on them as a sweet snack. Thanks for the recipe!Pingback:Vegan Sourdough Pancakes Recipe - The Herbeevore
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Amelia February 27, 2021 at 7:53 pm
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Didnt have almond milk so I used 2% which worked great. I used my Kitchen Aid stand mixer to knead (about 5 min on low speed). I did end up rolling mine out a bit thinner so they could be bigger and that worked out well! Next time will double recipe and freeze half, although it’s easy enough to make daily/weekly. Thank you!!Pingback:
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Liz R January 21, 2021 at 9:15 am
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So glad I found this recipe! I also dislike getting rid of perfectly good sourdough starter – was planning an Indian meal for last night and decided to look for a sourdough naan recipe in the morning just before pouring out my discard. This recipe was easy and totally delicious! And it worked fine to let it rise for an hour in the morning, and then stick it in the fridge all day until an hour before cooking. I also substituted 1/2 cup of the flour for whole wheat and it was still delicious – might even try more next time. All in all a wonderful recipe and I will definitely try this for pizza as well – thank you so much!!The Herbeevore Post author January 21, 2021 at 11:12 am
Reply
Liz, I am so glad to hear you liked this naan! It’s one of our favorites, and YES absolutely use it as a pizza crust, genius idea 🙂
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Susan November 8, 2020 at 1:27 pm
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Indian food is new to me yumThe Herbeevore December 29, 2020 at 1:54 pm
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You will LOVE this naan then, it’s great with almost any Indian dish!
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