This sourdough naan recipe is a great way to use up your sourdough discard! It’s easy to make, buttery, and so delicious! But guess what? It’s vegan and foolproof! The best part is it goes perfectly with lots of dishes like Eggplant Lentil Curry or Roasted Cauliflower Curry.
If you are a new baker, then flatbreads are for you! This naan recipe is so easy and forgiving. Naan bread is rustic and doesn’t need to be perfect. So you can just relax and enjoy the process and delicious flavor without stress!
- Sourdough Discard (what you remove before feeding)
- All-purpose flour
- Baking Soda
- Vegan Butter – I used Melt
- Vegan Yogurt- I used Forager plain unsweetened yogurt
What is sourdough discard?
Sourdough discard is the portion of your starter that is removed and discarded before feeding what’s left in the jar. It can be at room temperature or come directly from the fridge. Feeding a starter just means you take a small amount of your existing starter and add water and flour. (Don’t have a starter? Learn How to Make Sourdough Starter in Six Easy Steps!)
You can toss is out and “discard it”
You can add it to other recipes! This adds a boost of nutrition from your starter and makes regular recipes more flavorful. I mean crepes are delicious but Sourdough Discard Crepes are even more amazing, right?
I started my sourdough starter about a year ago now, you know during the pandemic bread craze, and ever since I have been trying out new recipes to use up the discard.
Sourdough discard naan cooking tips:
- Don’t be a perfectionist! This rustic flatbread doesn’t need to perfect, just go for it!
- Make sure your skillet is nice and hot before you start! Part of the appeal of sourdough naan is that it has a nice crisp on the outside but is soft and tender inside – you get that from a hot skillet.
- Brush with butter and top with flakey salt, because it’s delicious!
Vegan Naan Bread Flavors:
First off, this vegan sourdough naan recipe is a great recipe as is, but if you feel like being extra fancy and spicing it up, try these flavors:
- Garlic Cilantro – Add finely chopped garlic cloves to the melted butter that you brush on before placing on the griddle, then sprinkle with cilantro when you remove them.
- Roasted Garlic Naan – add chopped roasted garlic to the naan dough.
- Onion Naan – Add 1/4 cup finely minced onion to the dough and top with chopped chives after cooking.
- Methi Naan – Add chopped garlic and 1 cup finely chopped fenugreek leaves (methi) to the dough.
- Cinnamon Sugar – Sprinkle with a little of both for a delightful sweet treat!
Vegan recipes to enjoy with naan
If you recreate this Sourdough Discard Naan Recipe, please let me know how you liked it by leaving a comment and rating below, and don’t forget to tag me on Instagram @flaxandsugar, I love seeing all of your tasty recreations! Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram and Pinterest for more deliciousness!Print
Perfectly soft sourdough discard naan! This easy recipe goes great with curry and is even made dairy-free for a healthy flatbread option!
- 1 tablespoon organic cane sugar
- 2 1/4 teaspoon active dry yeast
- 1/4 cup unfed sourdough discard
- 2 tablespoon non-dairy unsweetened yogurt
- 1 cup oat milk, warm
- 1 teaspoon salt
- 1 3/4 cup + 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- Separate the sourdough discard before feeding your start into a separate bowl.
- Combine the warm milk, sugar, and yeast in a large bowl and allow to sit for 5 minutes to activate.
- Add in sourdough starter, and room-temperature yogurt until smooth.
- Add the flour, garlic powder, and salt to the liquid mixture and stir to combine to a shaggy, somewhat tacky dough.
- Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours. You will know that it is done proofing when you can gently dent the dough with your knuckle and it springs back. If your house is warmer, this could take less time. If your house is colder, it may take more time.
- Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn’t need to add much extra flour if any to make it not stick to your hands. It will still be tacky but not overly sticky.
- Preheat a heavy cast-iron skillet over medium-high heat.
- Divide the dough into 6 pieces and roll each piece into about 1/4″ thickness. Use a small amount of flour on your counter and on your rolling pin to help you roll the dough out. The dough will be tacky to slightly sticky, but you should be able to easily work with it with the addition of a little flour.
- Brush one side with melted butter or oil and place butter-side down on the skillet.
- Cook for about a minute, or until the dough starts to bubble and release from the skillet.
- Brush the other side with melted butter and flip.
- Cook for an additional minute to 3 minutes until golden brown in color.
- Transfer to a plate and cover with a cloth to keep warm or store in the oven with just the oven light on until ready to serve.
- Repeat with remaining pieces of dough, serve, and enjoy!
Store in an air-tight container in the fridge for up to 3 days.
Reheat on a hot skillet for a few minutes on each side.
- Serving Size: 1 piece of flatbread
- Calories: 230
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 35
Keywords: flatbread, naan, sourdough, sourdough discard, indian bread,