Makes: 6 small-to-medium naan or 4 large naan

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Dough

165 g all-purpose flour

4 g baking powder (1 teaspoon)

1 g baking soda (¼ teaspoon)

4 g fine salt (about ⅔ teaspoon)

85 g sourdough discard

50 g plain Greek yogurt

35 g water, plus a little more if necessary

20 g olive oil

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Garlic butter

30 g butter or ghee (2 tablespoons)

2 medium garlic cloves, finely grated or minced

1 tablespoon chopped cilantro or parsley

Small pinch of salt

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Method

1. Make the garlic butter: Melt the butter gently. Add the garlic and cook over low heat for 30–60 seconds, just until fragrant—don’t let it brown. Remove from the heat, then stir in the herbs and a pinch of salt.

2. Mix the dough: Combine the flour, baking powder, baking soda and salt. Add the discard, yogurt, 35 g water and olive oil.

3. Knead: Mix and knead for 2–3 minutes, until relatively smooth. It should be soft and slightly tacky. If dry or crumbly, knead in additional water 1 teaspoon at a time.

4. Rest: Cover and rest for 15–20 minutes.

5. Divide: Divide into six approximately 60 g pieces for medium naan or four approximately 90 g pieces for larger naan. Shape into balls and keep covered.

6. Preheat: Heat a cast-iron or heavy skillet over medium-high heat for several minutes. Don’t add oil.

7. Roll: Roll each ball into an oval about 3–5 mm thick. Use only enough flour to prevent sticking.

8. Cook: Place one naan in the hot dry skillet. Cook for 60–90 seconds, until bubbles form and the underside has dark brown spots. Flip and cook for another 45–75 seconds. Adjust the heat if it scorches too quickly. A thoroughly preheated pan encourages bubbling and blistering.aquaintlife+1

9. Finish: As soon as each naan leaves the skillet, brush both sides—especially the top—with garlic butter. Stack under a clean towel or foil to keep them warm and flexible.

For a particularly garlicky result, reserve about one-quarter of the garlic butter and give the finished stack a second light brushing immediately before serving.