Before we mix a single gram of flour, your job this week is simple: pick your recipe. We’re doing Naan Bread Three Ways — and you get to choose which version fits where you are right now. Option 1 — Baking Powder Naan No yeast, no starter, no waiting. Mix it, cook it, eat it. This one is pure technique — you’re learning what heat and steam do to dough without any fermentation in the picture. Perfect if you want fast results or you’re still building your starter. 🔗 Baking Powder Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/self-rising-naan?variant=yeasted Option 2 — Yeasted Naan This is where you start to feel fermentation. The yeast does its thing, the dough gets pillowy, and you’ll notice the difference the moment it hits the pan. Great middle ground if your starter isn’t quite ready or you want a reliable same-day bake. 🔗 Yeasted Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/naan-bread?variant=yeasted Option 3 — Sourdough Discard Naan Your starter is the leavening. The flavor is deeper, the texture is different, and you’ll taste exactly what fermentation adds to a simple flatbread. This one rewards patience. 🔗 Sourdough Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/sourdough-discard-naan?variant=yeasted Now here’s what I want from you today: Drop your answers below: 1. Which version are you baking? 2. If you’re going sourdough — how’s your starter looking right now? Active and bubbly, or does it need some attention before the weekend? 3. Any questions before we start? Don’t wait until Saturday to figure this out. Read through your recipe today. Check your pantry. If your starter needs a feed or two to get there, now’s the time to start. See you in the feed. — Henry ⭐🔥