Naan

Quick Summary: This recipe creates soft, chewy Indian flatbread using a sponge starter for a deeper, more complex flavor.

Source: Traditional

>> servings: 2
In a large #mixing bowl{}, combine the @sponge{110%g}, @yogurt{120%g}, @milk{100%g}, @flour{200%g}, @salt{5%g}, and @water{20%g}.
 
Knead the mixture on a lightly floured surface for about ~timer{8%minutes} until it forms a smooth, elastic dough.
 
Place the dough in a lightly oiled bowl, cover with a #damp cloth{}, and let it rise in a warm place for ~timer{1%hour}, or until doubled in size.
 
Punch down the dough and divide it into 6-8 equal portions. Roll each portion into a ball.
 
On a floured surface, use a #rolling pin{} to roll each ball into a teardrop or oval shape, about 1/4-inch thick.
 
Heat a #cast iron skillet{} or tawa over medium-high heat.
 
Place a naan on the hot skillet and cook for about ~timer{1%minute}, until large bubbles form on the surface.
 
Flip the naan and cook for another ~timer{1%minute} until golden-brown spots appear.
 
Repeat with the remaining dough. Serve warm.