In a bowl, whisk together 150 g active 100% hydration sourdough starter and 200 g plain yogurt until smooth and creamy.

Add 280 g all-purpose flour, 6 g fine sea salt, and the optional 12–14 g neutral oil, melted butter, or ghee for extra tenderness.

Stir until no dry flour remains. The dough should feel very soft and slightly tacky. If it looks stiff or ragged, add 10–25 g warm water or milk a little at a time.

Scrape the dough into a rough ball and cover it with a shower cap or a loose plastic bag.

Allow the dough to rise according to your chosen baking schedule: either a same-day warm rise (about 4–6 hours) or an overnight cold rest (8–24 hours in the fridge).

Lightly flour your counter, turn out the dough, dust lightly.

divide it into 8 pieces (~70–85 g each). Tuck each piece into a smooth ball and rest for 10 minutes to relax the dough.

Roll each dough ball into a 6–7 inch (15–18 cm) oval about 4–5 mm thick. If the dough springs back or tears, cover and rest 5–10 minutes before continuing.

Preheat a skillet over medium heat for 3–5 minutes. Lightly coat the surface with oil, butter, or ghee. Place one naan in the skillet and cook for 30–45 seconds until bubbles begin to appear.

Cover the skillet for 20–30 seconds to steam the naan, creating bigger puffs and a softer texture.

Uncover, flip the naan, and cook for another 45–60 seconds. Adjust the heat so golden spots appear without burning.

Move the naan to a rack and brush with butter or ghee if desired. Wipe out any burnt flour from the pan before cooking the next piece.

Repeat steps 8–11 for the remaining naan. Serve and enjoy!