About the Recipe
Make sure to use a high-smoke point oil for cooking and regulate pan temperature to avoid burning. Also note: it's the topping that makes naan so good, don't skimp!

Ingredients
¼ cup (60 gr) sourdough starter ((or discard))
2 ⅓ cups (360 gr) All purpose flour
¼ cup (70 gr) plain yogurt
¾ cup (175 ml) water
1 Tbsp (12 gr) vegetable oil
1 tsp (5 gr) sugar
1 tsp (6 gr) salt
Toppings
2 Tbsp (30 gr) Ghee (or butter)
2 garlic cloves (peeled)
cilantro
salt
Preparation
Step 1
In a large mixing bowl add the yogurt, water, oil, sugar and sourdough starter. Mix well using your hand or a spatula.
Step 2
Add the flour and salt, mix until combined. Cover the bowl and leave it to rest for 30 minutes.
Step 3
Knead dough for 3-4 minutes (not more) and you’ll noticed that its texture has changed a bit, now is less sticky but still will stick to your hands. Cover again and leave it to rest for another 30 minutes.
Step 4
Knead the dough again for another 2-3 minutes or until the dough won’t stick to the bowl anymore.
Step 5
Leave the dough to rest again, this time for 1 hr and 30 min. The dough don’t have to double in size, just rise a little bit.