Vegan Sourdough Naan with Garlic Recipe (Dairy Free, Egg Free) (2024)

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?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• 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: I like this shelf-stable almond milk which lasts for months and months in the pantry. It’s a staple for us when I can’t get fresh almond milk from the store.
• 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: we use low sodium baking powder to cut back (because almost every prepared food is loaded with sodium). It’s a little thing that I feel good about.
• Olive oil: I like to use Zoe olive oil for everything in the kitchen – its has a great flavor and tastes amazing. I add it to this naan to give it extra flavor, and drizzle a little extra olive oil on top after cooking. At about $10 for a whole liter, it’s a pretty good value too.
• Garlic
• 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.

How Do I Make Vegan Sourdough Naan Bread Recipe?

1. 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.
2. 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.
3. 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.
4. Top with a drizzle of olive oil, raw garlic, and parsley. Enjoy!

Vegan Recipes to Serve with Naan Bread

Tofu Tikka Masala (Vegan, Gluten Free, Keto, Low Carb, Low Sodium)

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About the Author: Kelly Jensen