Fluffy Sourdough Naan (Print Version)

# Ingredients:

→ Base

01 - ½ cup (125g) leftover sourdough starter
02 - 2½ cups (300g) regular flour
03 - 1½ teaspoons (7g) fine salt

→ Wet Ingredients

04 - ½ cup (120g) your choice of milk
05 - ¼ cup (60g) simple yogurt from dairy or plants
06 - 1 tablespoon (15g) light oil

# Instructions:

01 - Stir wet stuff together in big bowl. Drop in flour and salt. Work with your fingers till everything comes together smoothly. Wrap and leave it alone till it grows twice as big, roughly 8 hours when it's 68°F.
02 - Split the dough into 8 same-sized chunks (around 78g each). Form little balls and throw a towel over them.
03 - Get your cast iron pan really hot over medium-high flame for 10-15 minutes.
04 - Stretch each ball thin to about ⅛-inch (making a 6-inch circle). Add some flour if they're sticking.
05 - Put each naan down for 2 minutes, turn and cook another 1-2 minutes. Flip once more until air bubbles form, then take it off. Do this with all your dough balls.

# Notes:

01 - You can keep the dough balls cold in your fridge up to 3 days
02 - Fresh cooked naan stays good for 3 days on your counter
03 - Throw them in the freezer for up to 3 months if needed
04 - Works fine with cow milk or plant alternatives

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