Indian
Garlic-Butter Vegan Sourdough Naan Skillet Flatbreads
Pillowy, char-blistered Indian restaurant-style naan made with sourdough starter (active or discard), unsweetened coconut or oat yogurt, and nigella seeds—cooked in 90 seconds per side in a screaming-hot dry cast-iron skillet and brushed generously with sizzling garlic-cilantro plant butter.
The good part
Fermentation Science & Baker’s Notes
Pairing the lactic acid in both sourdough starter and cultured plant yogurt with 1/2 teaspoon of baking soda creates instantaneous carbon dioxide pockets that puff dramatically the second the dough hits 500°F cast iron. For deeper fermentation diagnostics, Desired Dough Temperature math, and starter ratios, consult our The Zero-Waste Sourdough Discard Playbook and the master Vegan Sourdough & Wild Fermentation Pillar Hub.
Storage, Freezing & Refreshing
Store crusty artisan sourdough loaves cut-side down on a wooden board or inside a linen bread bag at room temperature for up to 3 days (avoid sealed plastic bags, which trap moisture and soften the blistered crust). For longer storage, slice the cooled loaf completely, place parchment squares between slices, and freeze in an airtight freezer bag for up to 3 months; toast straight from frozen or refresh whole loaves in a 375°F oven for 8 minutes.
Nutrition, Digestibility & Swaps
Serve hot alongside our Indian Red Lentil Dal Tadka or Chana Saag. Want to adapt another family bakery recipe to 100% plant-based sourdough? Open our interactive Vegan Baking Converter.
Gather
Ingredients
- 360g (3 cups) unbleached all-purpose or bread flour
- 150g (2/3 cup) active sourdough starter OR unfed sourdough discard
- 120g (1/2 cup) unsweetened plain coconut, soy, or oat yogurt (room temperature)
- 90g (1/3 cup + 1 tbsp) warm water or unsweetened plant milk
- 2 tbsp melted vegan butter or neutral avocado oil
- 1 tbsp organic cane sugar or maple syrup
- 1 tsp baking powder and 1/2 tsp baking soda (guarantees instant tandoor-style blisters)
- 1 tsp fine sea salt
- For Garlic-Cilantro Butter Finish: 3 tbsp melted vegan block butter, 3 cloves finely grated garlic, 2 tbsp chopped fresh cilantro, 1 tsp nigella seeds (kalonji), and flaky salt
Make
Method
- 01Knead Soft Yogurt-Sourdough Dough: Whisk the sourdough starter/discard, room-temperature plant yogurt, warm water, melted vegan butter, and sugar. Add the flour, baking powder, baking soda, and salt; knead for 4 minutes into a soft, satin-smooth ball.
- 02Ferment / Rest (2 Hours): Cover and let rest in a warm spot for 2 to 3 hours (or refrigerate up to 24 hours) until puffy and relaxed.
- 03Divide & Roll Thin Teardrops: Divide into 8 equal 90g balls. Roll each ball on a lightly floured surface into a 1/8-inch-thin oval teardrop, pressing a pinch of nigella seeds into the top.
- 04Blister on Screaming-Hot Dry Cast Iron: Heat a dry 12-inch cast-iron skillet over high heat for 5 full minutes until smoking. Lay a naan dough oval onto the dry iron; within 45 seconds, large bubbles will puff across the surface. Flip and cook 45 seconds on the second side until leopard-charred.
- 05Baste with Garlic-Cilantro Butter: Sizzle the grated garlic in melted vegan butter for 30 seconds, stir in cilantro, and brush lavishly over each hot naan as it comes off the skillet, stacking under a clean towel to keep steamy-soft.
Keep cooking
Swaps, storage, and useful next steps.
Serve hot alongside our Indian Red Lentil Dal Tadka or Chana Saag.