Vegan Sourdough Naan
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.
Servings: 6 flatbreads
Calories: 216kcal
Cost: $1
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 extra virgin olive oil
Garlic Topping (Optional, but Highly Recommended!)
- 2 tablespoons extra virgin 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: 216kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 487mg | Potassium: 53mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg