Sourdough Naan Bread

Instructions:

1. Combine all dry ingredients in medium sized bowl. Stir to combine. 

2. In a large bowl, combine milk, discard, and yogurt. Mix until all ingredients are combined. 

3. Slowly add dry ingredients to the milk mixture. Once all the dry ingredients are combined, the dough should be slightly tacky. If the dough is too sticky, you can add a little extra flour. 

4. Cover and allow dough to rest for 2-3 hours. 

5. After resting, heat a large skillet (non stick or cast iron will work best) on medium-high heat. You might need to adjust the heat as you go. 

6. Turn the dough out on a well floured surface and cut into 8 equal sections. 

7. Roll one section into a circle that is approximately 6 to 8 inches in diameter (it will be between 1/8 and 1/4 of an inch thick).

8. Brush dough with a light coating of butter, place the dough butter side down in skillet, and brush the top. 

9. Once the dough has visible bubbles on the top (about 1-2 minutes) flip the naan and allow it to cook for another minute. 

10. Repeat with the 7 remaining pieces of dough. 

11. Serve with homemade tzatziki (recipe below) and enjoy!

Homemade Tzatziki: 

• 1 cup greek yogurt

• Juice of one lemon (you can use half if you prefer it less tart)

• 1 medium grated cucumber

• 1 tbsp chopped dill

• 1/2 tsp salt

• 1/8 tsp garlic powder (optional)

Using a cheesecloth, squeeze the excess moisture from the grated cucumber. Combine all ingredients in a medium bowl and mix well. Cover and allow to sit for 6-8 hours before serving. Enjoy!