Naan Bread is a labor of love, but it is worth it! Serve with hummus, soup, etc! 

Ingredients

• 1/2 cup sourdough discard
• 2 cups Kamut flour (add 1/2 cup using wheat or white)
• 1/2 cup milk
• 1/4 cup yogurt
• 1 TBSP olive oil
• 2 tsp sea salt

Directions 

• In a large bowl, mix discard, milk, yogurt, and olive oil with a dough hook (dough will be stiff)
• Cover the bowl with cling wrap and let it double in size (roughly 8 hours)
• Divide the dough into seven equal pieces and shape into a bowl. Place on a cookie sheet and cover with a towel
• When ready to cook, preheat a cast iron skillet over medium heat. You can add oil if you feel necessary
• One ball of dough at a time, use a rolling pin to roll into a 6-8 diameter pancake
• Add rolled dough to skillet and cook for 2 minutes. Flip and cook for an additional 2 minutes
• Flip once more and watch for puffing with air, and then remove
• Repeat and serve at room temperature!

Picture: pantry mama (my photos weren’t turning out)

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