Sourdough Naan

Mix dough: In a mixing bowl, whisk together the starter and water until starter is dissolved. Add in the Greek yogurt, oil, honey, flour, and salt. Knead until everything is combined and the dough is smooth. I use my kitchen aid mixer for this with the dough hook attachment.

Bulk ferment: Form the dough into a ball, place back in the bowl, and cover with plastic wrap. Leave to sit at room temperature until the dough has doubled in volume. (Bulk took me 4 1/2 hours in my 74°F kitchen)

Divide, ball and proof: Divide the dough into 6 pieces, and form each piece into a ball. Cover the balls with a damp towel and allow them to rest (proof) for 30 minutes (they don't need to rise). 20 minutes into the proof, preheat a cast iron skillet over medium heat until it is nearly smoking. You want your cast iron to be nice and hot.

Roll out and cook: Roll out each ball to about 7-inches in diameter (about the thickness of pizza dough). It doesn't have to be perfectly round, but try to roll to an even thickness. Dust counter and rolling pin with flour as needed to prevent sticking. 

Use your hands to gently place the naan into the preheated cast iron pan. Allow it to cook on the first side until the top becomes very bubbly and the bottom begins to char (about 3-4 minutes). Flip the naan and cook on the second side for an additional 1-2 minutes. Repeat with remaining naan flatbreads.

Brush and serve: This is optional but highly recommended - Brush the tops of the naan bread with a mixture of melted grass-fed butter and parsley.