1-First: combine the wet ingredients in a large bowl: that’s the ½ cup (125 g) unfed sourdough starter, ½ cup (120 g) milk, ¼ cup (60 g) plain yogurt, and 1 tablespoon (15 g) olive oil or neutral oil. Once mixed, add the 2 ½ cups (300 g) all-purpose flour and 1 ½ teaspoons (7 g) sea salt, stirring by hand until no dry bits remain the dough will be stiff, but that’s okay!

2-Next: cover the dough and let it rise at room temperature until it doubles in size, which takes around 8 hours. After that, turn the dough onto a work surface and divide it into 8 equal pieces, about 78 g each, then shape them into balls and cover to keep them from drying out.

3-Preheating and Cooking Steps: Preheat your cast iron or non-stick skillet over medium-high heat for 10-15 minutes don’t skip this for that perfect bubbly texture! Roll each dough ball to about ⅛ inch thickness and 6 inches in diameter, using a bit of flour to prevent sticking. Place the naan in the hot skillet, cook 1-2 minutes on the first side until bubbles form, flip and cook another 1-2 minutes, then flip back briefly to puff it up fully before removing.

4-Serve: your sourdough naan bread warm or at room temperature, and enjoy the chewy goodness! For more tips on handling dough, our guide to high-altitude chocolate cupcakes shares some handy techniques that can apply here.