Sourdough Naan

 from The Gingered Whisk

1 cup starter

1/2 cup warm milk

1/4 cup plain yogurt

2 cups all purpose flour

1 tsp baking powder

pinch of kosher salt

5 Tbsp melted butter

Mix starter, milk and yogurt together until smooth.  Add flour, baking powder and salt, stir to make a shaggy dough.  Cover with a damp cloth and let proof for 2-3 hours.  Knead until smooth.

Heat cast iron skillet to medium.  Divide dough into 8 pieces.  Roll each piece to 1/4 inch thickness.  Brush with melted butter and cook on the skillet for about a minute until the dough starts to bubble and releases from the skillet.  Brush the other side with butter, flip and cook for about a minute.

2/10 made this with half moon harvest whole grain sifted flour and brushed with garlic butter.  Oh they were so good!