Sourdough Naan Flatbread

Steps

1. 1Feed starter prior to mixing dough and allow it to peak.
2. 21. 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 for about 3 minutes, or until the dough smooths out.
3. 32. 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 4.25 hours with a dough temp of 74°F and ambient temp of 78°F, for your reference.)
4. 43. Divide, ball and proof: Divide the dough into 6 pieces, and form each piece into a ball. Cover the balls with plastic wrap and allow them to rest (proof) for 30 minutes (they don't need to rise). Halfway into the proof, preheat a cast iron skillet over medium heat until it is nearly smoking.
5. 54. Roll out and cook: Leaving 5 balls of dough covered, roll one out 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 round into the preheated skillet. Allow it to cook on the first side until the top becomes very bubbly and the bottom begins to char (see notes). Flip the naan and cook on the second side until the bubbles darken. Remove to a cooling rack. Roll and cook the remaining naan flatbreads in the same manner.
6. 65. Brush with butter and garnish with parsley: Use a pastry brush to brush butter over the top of each flatbread. Sprinkle with parsley, if desired. Serve warm. Allow leftover flatbreads to cool completely before storing in an airtight container. Wrapped naan can be frozen for up to 3 months.