Directions

1. Combine flour, starter, yogurt, salt, and butter together in bowl.
2. Add water as necessary to create a moist dough.
3. Let rest for 5 minutes.
4. Turn the dough in the bowl by take the far edge of the dough, stretch and fold over the middle. Rotate the bowl 90 degrees. Repeat 3 times.
5. Let rest for 30 minutes.
6. Turn the dough again.
7. Drizzle the sides of the bowl with olive oil.
8. Cover loosely.
9. Let rise on countertop in a warm area for at least 6 hours, up to 24 hours.
10. Turn the dough one last time.
11. Transfer dough to floured work surface and cut into 8 pieces.
12. Roll each piece into a ball, and cover with a towel.
13. Roll each ball into a rough oval shape, ~6 mm or ~1/4 in thick.
14. Keep covered until cooking.
15. Preheat thick bottomed skillet on medium-medium-high heat until completely heated.
16. Add 3/4 teaspoon of coconut oil to pan until melted.
17. Add an oval and cover with lid immediately.
18. Cook for 1 minute or until the dough begins to bubble.
19. Flip and cook for 80 seconds or until the bottom is browned.
20. Place naan in a towel lined dutch oven to keep warm.
21. Repeat with rest of the ovals, adding oil before each.