Sourdough Naan

 Ingredients (8 pieces)

• 1 cup (240 g) sourdough starter (active or discard, unfed is fine)
• ½ cup (120 g) plain dairy-free yogurt (or Greek yogurt if not dairy-free)
• 2 Tbsp olive oil (or melted butter/ghee)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Optional: garlic butter or olive oil + herbs for brushing

Instructions

1. Mix the dough: In a bowl, combine starter, yogurt, and oil. Add flour, baking powder, baking soda, and salt. Mix until it comes together.
2. Knead: Knead lightly for 2-3 minutes until smooth (it will be soft and slightly sticky). Add a sprinkle of flour if needed.
3. Rest: Cover and let rest at room temp 2-3 hours (if using discard) or 1 hour (if using active starter). For extra flavor, you can refrigerate overnight.
4. Shape: Divide into 8 balls. Roll each into an oval or round, about ¼-inch thick.
5. Cook: Heat a cast-iron skillet or heavy pan over medium-high. Cook each naan for 1-2 minutes per side, until puffed and golden brown spots form.
6. Finish: Brush with melted garlic butter, olive oil, or ghee. Sprinkle with cilantro if you like.