Sourdough Naan Bread

 Ingredients:

1 cup sourdough discard

¼ cup plain full-fat yogurt

½ cup whole milk (or water)

1 ¾ - 2 cups White Kamut flour or 2 - 2 ¼ cups organic all-purpose flour

¾ tsp baking powder

½ tsp French gray coarse salt

 

1. Mix sourdough discard, yogurt, and milk. In a separate bowl mix the flour, baking powder, and salt. 
2. Using a dough hook or spoon, add the flour mixture to the discard and incorporate until it forms a nice cohesive dough. Turn out onto the counter and knead for five minutes.
3. Place back in the bowl and cover on the counter for 4-6 hours (this is forgiving and if it needs to be longer the dough will be fine).
4. Turn out onto the counter, cut the dough into four, and then eight triangles. Form into balls by pulling the outside into the center, then flip it over and using one hand, roll it around on the counter to create a tight ball. 
5. Preheat a 10”-12” cast iron skillet. Roll one ball out until flat and place it in the pan. Cook until the top begins to bubble - approximately 2-3 minutes, then flip. Repeat with each of the eight balls, rolling them out one by one just before placing them in the skillet. 
6. Place on a cooling rack.