Sourdough Naan Flatbread (Print Version)

# Ingredients:

→ Base

01 - 1½ teaspoons (7g) fine sea salt

02 - 2½ cups (300g) plain all-purpose flour

03 - ½ cup (125g) leftover sourdough starter discard

→ Wet Ingredients

04 - 1 tablespoon (15g) extra virgin olive oil

05 - ¼ cup (60g) unsweetened yogurt (any type of milk)

06 - ½ cup (120g) milk (plant-based or regular)

# Instructions:

01 - Grab a large bowl and stir together all the wet stuff. Blend in salt and flour until it's smooth and no dry clumps are left. Cover up and let it sit until doubled, about 8 hours at 68°F.

02 - Cut dough into 8 pieces (about 78g each). Roll each into a small ball and cover with a towel.

03 - Get a cast iron pan hot on medium-high heat for 10-15 minutes.

04 - Flatten each ball out to 6-inch rounds about ⅛-inch thick. Sprinkle on extra flour if it's sticking.

05 - Lay one naan on the pan, cook 2 minutes, flip and cook another 1-2 minutes. Flip again until it inflates, then remove. Keep going with the rest of the batch.

# Notes:

01 - Uncooked dough balls can chill in the fridge for up to 3 days.

02 - Fresh naan stays good at room temp for about 3 days.

03 - Freeze for as long as 3 months.

04 - Either dairy or plant-based options work for yogurt and milk.

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