Step 1

Mix together the yogurt, milk, and sourdough discard.

Step 2

Slowly add the flour and baking powder into the liquid mixture.

Step 3

Transfer the dough to a clean surface. Knead it for a few minutes.

Step 4

Divide the dough into eight balls. Spend a few minutes tucking the edges down to the base of each ball.

Step 5

Flatten each ball using a rolling pin.

Step 6

Heat a non-stick or cast iron skillet. Let the skillet get quite hot.

Step 7

Add one of the flattened balls into the hot skillet.

Step 8

The dough should start to bubble. Once it does, use a stainless steel flipper to flip the dough over.

Step 9

Let it sit on the heat for another 30 seconds or so. Then remove and set aside.

Step 10

You can brush the hot sourdough discard naan with butter for an added savoury flavour.

Step 11

Repeat with the remaining balls.