Step 1

Place the bread flour in a large bowl or the bowl of a stand mixer. Add the salt, mix it in, then add sourdough starter. Mix the sourdough starter into the flour until it is evenly dispersed. Drizzle in the milk and knead until a dough forms. Continue kneading for five more minutes. When finished kneading the dough should feel just slightly tacky to the touch and should be smooth and pliable. If the dough feels too wet, add more bread flour, a tablespoon at a time, until you get the right consistency.

Step 2

Shape the dough into a smooth ball and place in an oiled bowl. Coat the top of the dough with some oil as well. Set the dough aside in a warm spot in the kitchen.

Step 3

If you used a strong sourdough starter, the dough should have doubled in a couple of hours. If you used discard, it will take longer, up to eight hours.

Step 4

Divide the dough into eight equal parts. Roll into smooth balls and set aside, covered with a napkin, for 20 minutes. After 20 minutes, use a rolling pin to roll out the naan to a length of about nine inches and a width of six inches. Don't sweat the shape too much -- a naan is meant to look rustic.

Step 5

Heat a cast-iron griddle until it's screaming hot. Place the shaped naan on it. Bubbles should appear all over the naan in a minute or two. Once the underside has golden-brown spots, flip the naan and let it cook a minute or two more. Brush with oil as soon as the naan comes off the griddle. Keep the baked naans wrapped in a kitchen towel while you finish the rest. Serve the naan hot.