- 1 cup sourdough discard
- 1/2 cup warm milk
- 1/4 cup plain Greek yogurt
- 2 cups all purpose flour
- 1 teaspoon baking powder
- pinch of kosher salt
- 4 tablespoons butter, melted
- In a large bowl, whisk together the sourdough starter, milk and yogurt until smooth.
- Add the flour, baking powder and salt, the stir until a shaggy, somewhat tacky dough forms.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for 3-4 hours, depending on how warm your home is (It’s done proofing when you can gently dent the dough with your knuckle and it springs back).
- Dump the dough out on a lightly floured work surface and knead for a minute or two, until smooth.
- Preheat a heavy cast iron skillet over medium-high heat.
- Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness (Use a small amount of flour on the work surface and rolling pin to help roll the dough out).
- One by one, brush one side of the naan with melted butter and place butter-side down in the skillet.
- Cook for about a 90 seconds, or until the dough starts to bubble and release from the skillet.
- Brush the other side with melted butter, flip, then cook for an additional 60-90 seconds.
- Transfer the naan to a plate and cover with a cloth to keep warm.
- Repeat with remaining pieces of dough, then enjoy with your favorite curry, dal or other dish.
The original recipe for this delightful naan can be found here.