In a large mixing bowl add the yogurt, water, oil, sugar and sourdough starter. Mix well using your hand or a spatula.
Add the flour and salt, mix until combined. Cover the bowl and leave it to rest for 30 minutes.
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.
Knead the dough again for another 2-3 minutes or until the dough won’t stick to the bowl anymore.
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.
Make the toppings
Finely chop cilantro and garlic.
In a small sauce pan melt the ghee at medium-heat. Set heat to low and add garlic, stir until fragrant and turn off the heat.
Allow to reach room temperature. Add cilantro and salt, mix and set aside.
Oil the surface where you’ll make naan. Divide the dough in 5-6 balls and cover them with a plastic wrap. Leave the balls rest for 30-40 minutes.
Heat a large skillet over high heat. Oil your hands and take one of the balls, flat the ball with your hands, while pulling and stretching the dough to make it into a round or oval shape.
Then flip the dough between your hands. Carefully stretch the borders trying to not ripe the dough. If you find difficult to do this step with your hands, you can use a roll pin.
Carefully lay the naan bread onto the hot skillet. Let it cook and puff up for about 2-3 mins.
Turn over and cook on the other side for another 3-4 mins or until cooked through and have dark brown spots with a nice and crispy texture.
Brush with ghee mixture while is still hot.
Give the dough enough time to develop some gluten. The resting times are very important so the dough becomes more elastic and absorbs most of the liquid, making easy to work with.
Use a little bit of oil when working the dough to make naan, don't be tempted to use flour because it will become dry and we want the bread to be soft.
If you find difficult to make this bread using only your hands, try using a roll pin, but be careful and try to not roll so thin, naan texture is a bit pillowy.
Use a scale, really, you can't go wrong with this and I can't recommend enough how useful this kitchen tool is.