Sourdough Naan

To accompany an Indian meal we were planning I laid out small rounds of sourdough to fry into naan, Indian flatbreads.

After several hours the yeast in the sourdough had leavened the rounds.  Because my sourdough was very active, the yeast in the sourdough worked faster than the bacteria.  The result was a fast rise, but not very sour bread.

I rolled them flat, but not too thin.  About the thickness of a light sweater.

Delaney fried them in hot peanut oil.  They puffed, bubbled, and crisped.

Isaac cooked up an awesome mung dal with tomatoes, onions, and potatoes.