Here is my recipe and process photos for sourdough naan with fresh-milled wheat and discard starter. Fermented mostly in the refrigerator for three days and fried in a dry cast iron pan. You can also do this same-day at room temperature.
I’ve been making naan for years, but this time it occured to me to butter my rolling pin. Yep, no dry flour on my flatbread and no sticking to the counter either. (Oil would work too.)
275g flour (2 cups) (a mix of all purpose and home-milled sprouted hard red spring wheat here but I vary this)
200g sourdough starter (3/4 cup stirred down)
125g milk (1/2 cup)
75g yogurt (1/4 cup)
5g salt (1 tsp)
oil or butter for rolling out the dough
Mix the ingredients, hand-knead a bit in the bowl. The dough should be sticky but dry enough to manipulate by hand.
Cover and let rise until almost doubled. This can take most of the day at room temperature, several days in the refrigerator, or a combination of both for varied times.
De-gas the dough, divide it in 8-10 pieces, and roll into balls. This is a good time to add garlic, chives or herbs if you want. I added garlic scapes even later, just before rolling flat, and that worked okay, too, but keep in mind that pointy or large additions may cut the dough when you roll it out.
Proof for 0.5-1.5 hours (the longer end if you’re working with refrigerator-cold dough).
On your stovetop, preheat a 10-inch or larger cast iron pan to medium while you roll out your first ball. You can flour your counter or oil/butter your rolling pin. I now prefer the latter.
Fry each side of the rolled out dough for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under.
Place the cooked naan on a rack to cool. You should have time to roll one dough while frying another. When all the naan are cooked and cool, cover them so they don’t dry out.