In a large bowl, whisk the starter, warm milk, yogurt, and honey until smooth.
Add flour and salt. Stir with a spatula until a shaggy dough forms and no dry bits remain.
Drizzle in oil or melted ghee and knead in the bowl for 2–3 minutes until the dough looks cohesive. The dough should feel soft, slightly tacky, and easy to handle.
Cover and rest 20 minutes (autolyse). This short rest hydrates the flour and makes kneading easier.
Knead on a lightly oiled surface for 3–5 minutes. Use a gentle pull-and-fold motion until the dough turns smooth and stretchy. Avoid sprinkling lots of flour—keep it soft.
Room temp option: Place the dough in a clean, oiled bowl. Cover and let rise at warm room temperature for 3–4 hours. It won’t fully double; look for 40–60% rise and a slightly jiggly, airy feel.
Overnight option: Let the dough start for 1 hour at room temp, then refrigerate 8–24 hours. Cold dough handles like a dream and develops extra flavor.
Turn the dough out and divide into 8 equal pieces (about 95–110 g each, depending on flour absorption).
Shape each piece into a tight ball. Cover and rest 20–30 minutes to relax the gluten.
Work with one ball at a time on a lightly floured surface.
Roll into an oval or teardrop about 6–7 inches long and 1/8–1/4 inch thick. Thicker dough gives extra puff; thinner cooks faster.
Sprinkle on optional toppings like nigella seeds or chopped cilantro and gently press them in.
Preheat a cast-iron or heavy skillet over medium-high heat for at least 5 minutes. You want steady, even heat.
Brush the pan lightly with oil or ghee. Lay a rolled dough onto the hot surface.
Cook 45–60 seconds until bubbles form and the bottom shows deep brown spots.
Flip and cook another 30–60 seconds. Press gently with a spatula to encourage puffing.
For extra char, flip once more for 10–20 seconds. Adjust heat so you get color without burning.
Brush with melted ghee and sprinkle a pinch of flaky salt. Keep warm in a towel-lined basket while you cook the rest.
Use an active starter: If your starter looks sluggish, feed it and wait until it domes and smells sweet before mixing the dough.
Mind the dough feel: Slight tackiness is perfect. If it sticks heavily, knead in 1–2 teaspoons extra flour at a time.
Heat matters: Too low and you won’t get puff; too high and the outside burns before the inside cooks. Aim for consistent medium-high.
Steam helps: You can flick a few drops of water into the hot skillet just before adding dough to boost puff.
Finish with fat: Brushing with ghee locks in moisture and adds restaurant-level flavor.
