Homemade Sourdough Naan Bread (Print Version)

# Ingredients:

→ Base

01 - ½ cup (125g) unfed sourdough starter discard

02 - 2½ cups (300g) all-purpose flour

03 - 1½ teaspoons (7g) sea salt

→ Wet Ingredients

04 - ½ cup (120g) milk (dairy or plant based)

05 - ¼ cup (60g) plain yogurt (dairy or plant based)

06 - 1 tablespoon (15g) olive oil

# Instructions:

01 - Combine wet ingredients in large bowl. Add flour and salt. Mix with hands until well combined and no dry bits remain. Cover and let rise until doubled, about 8 hours at 68°F.

02 - Divide dough into 8 equal pieces (about 78g each). Shape into balls and cover with towel.

03 - Preheat cast iron skillet over medium-high heat for 10-15 minutes.

04 - Roll each ball to ⅛-inch thickness (about 6 inches diameter), using flour if needed to prevent sticking.

05 - Cook each naan 2 minutes, flip and cook 1-2 minutes more. Flip once more until it puffs with air, then remove. Repeat with remaining dough.

# Notes:

01 - Can store dough balls in fridge up to 3 days before cooking

02 - Cooked naan keeps 3 days at room temperature

03 - Can be frozen up to 3 months

04 - Can use dairy or plant-based milk and yogurt

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