• 250g unbleached all-purpose flour
• 16g granulated sugar
• 10g kosher salt
• 150 g ripe sourdough starter (100% hydration)
• 50 g plain Greek yogurt
• 28g extra virgin olive oil
• 110g water, lukewarm
• Olive oil or brushing
• Chopped fresh or dried parsley or Zaataar would be fantastic garnish

1. Mix dough: In a medium-sized bowl, whisk together flour, sugar and salt. Mix in sourdough starter, yogurt, oil and water until everything is combined. Knead in the bowl until the dough smooths out.

2. Bulk ferment: Form the dough into a ball, place back in the bowl, and cover with a wrap or damp towel. Leave to sit at room temperature until the dough has doubled in volume.

3. Divide, ball and proof: Divide the dough into pieces (I did 8 for smaller Naan, but 6 will give you larger flatbreads), and form each piece into a ball. Cover the balls with plastic wrap and allow them to rest (proof) for 30 minutes. Halfway into the proof, preheat a cast iron skillet over medium heat until it is nearly smoking.

4. Roll out and cook: Leaving 5 balls of dough covered, roll one out the dough to an even thickness. It does not have to be perfectly round. Dust counter and and use flour as needed to prevent sticking. Use your hands to gently stretch the naan and place into the preheated skillet. Allow it to cook on the first side until the top becomes very bubbly and the bottom begins to brown. Flip the naan and cook on the second side until the bubbles darken. Remove to a rack. Roll and cook the rest of the flatbreads in the same manner.

5. Brush with olive oil and garnish with parsley: Use a pastry brush to brush olive oil over the top of each flatbread. Sprinkle with parsley, if desired. Serve warm. Left over Naan can be frozen for 3 months when wrapped well.