Mix the dough. Add the warm water, starter, olive oil, salt, Greek yogurt, flour, and sugar to a stand mixer. Mix for 5 to 7 minutes. The dough should start pulling away from the sides of the bowl by around the 5-minute mark - if it doesn't, work in a little extra flour or finish it by hand.

Shape and first rise. Turn the dough out and quickly work it on the bench into a smooth round. Place it in a bowl to ferment for about an hour.

Reshape and continue fermenting. Take the dough out, reshape it on the bench for a couple of minutes, then return it to the bowl. Let it continue fermenting at room temperature until it's risen about 50%.

Choose your timing. From here you can cook the naan the same day, or refrigerate the dough overnight. If you refrigerate it, take the dough out of the fridge the next day and let it sit on the counter for about 30 minutes to an hour to warm up before continuing - don't divide it straight out of the fridge.

Divide. Use a bench scraper to divide the dough into 10 equal pieces.

Shape into balls and rest. Roll each piece into a smooth ball. Cover them so they don't dry out and let them rest for about an hour.

Roll into rounds. Flour your bench and roll each ball into a round about ¼ inch thick. Let the rolled rounds rest for about 10 minutes so they can relax. If the dough keeps pulling back in as you roll, let it rest longer before trying again.

Heat the pan. Heat a cast iron pan over medium heat with a very light coating of oil. It's ready when the oil just starts to lightly smoke.

Cook. Transfer a naan to the hot pan and cook for about 1.5 to 2 minutes on one side, then flip and cook the other side.

Stack and top. As each naan finishes, move it into a kitchen towel to keep it soft. While they're still warm, brush on the garlic butter topping if you're using it - melted butter mixed with the minced garlic, chopped cilantro or parsley, and salt.