Sourdough Naan

Ingredients

• 1 cup unfed sourdough starter (straight from the fridge)
• 1/2 cup warm milk (I used 2%)
• 1/4 cup nonfat Greek yogurt
• 1 teaspoon baking powder
• 2 cups white whole wheat flour
• Pinch Kosher salt
• 1 tablespoon melted butter
• Garlic herb seasoning (or your favorite herbs/spices)

Directions

1. Combine the sourdough starter, milk, and yogurt in a mixing bowl. Whisk together until smooth.
2. Add the baking powder and the whole wheat flour. Stir to combine, just until the dough comes together. It will be somewhat sticky. Cover with a damp cloth and let the dough rest in a warm place for 2 – 3 hours.
3. Once the dough has rested (and risen just a bit, but don’t expect it to double like a typical bread recipe), transfer it to a lightly floured surface. Knead until smooth, for a minute or two, adding only enough flour to keep the dough from sticking to your hands.
4. Preheat a heavy skillet over medium-high heat. Divide the dough into 8 pieces. Roll each piece out to about 1/4-inch thickness. Brush the dough with water and place it water-side down in the skillet. Cover and cook for about a minute until the dough bubbles and releases easily from the skillet. Flip, cover, and cook for an additional 30 seconds to one minute. Transfer the flatbread to a cooling rack. Repeat with the remaining pieces of dough.
5. When ready to serve, brush the flatbread with melted butter and sprinkle with seasonings. Toast under the broiler (on low) for a minute or two until the bread is toasty.