Instructions

1. In a large bowl mix together the sourdough starter, milk and yogurt until smooth.
2. Add the flour, baking powder and salt and stir to combine to a shaggy, somewhat tacky dough.
3. Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours. You will know that it is done proofing when you can gently dent the dough with your knuckle and it springs back. If your house is warmer, this could take less time. If your house is colder, it may take more time.
4. Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn’t need to add much extra flour, if any to make it not stick to your hands. It will still be tacky but not overly sticky.
5. Preheat a heavy cast iron skillet over medium-high heat.
6. Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness. Use a small amount of flour on your counter and on your rolling pin to help you roll the dough out. The dough will be tacky to slightly sticky, but you should be able to easily work with it with the additon of a little flour.
7. Brush one side with melted butter and place butter-side down on the skillet.
8. Cook for about a minute, or until the dough starts to bubble and release from the skillet.
9. Brush the other side with melted butter and flip.
10. Cook for an additional minute.
11. Transfer to a plate and cover with a cloth to keep warm.
12. Repeat with remaining pieces of dough and Enjoy!