42/ Sourdough Naan

Mix together in large bowl:

• 1 c. warm water
• ¼ c. melted ghee
• ¼ c. milk or half-and-half
• 2 tbl. sugar
• 1 tsp. salt
• large dollop starter

Vigorously mix in:

• 450 g. bread flour

Proof with 4-5 folds for first few hours, then let rest in warm area. Should be very soft with bubbles and about doubled. 

Divide into 8 pieces and form into loose balls. Let rest for 30 min - 1 hour. Roll out into a rough circle about ½ cm thick and cook for ~2 min per side in a hot dry cast iron pan.