Combine the first three ingredients and allow to sit at room temperature for 8-12 hours (less if your starter is very active), or until puffy and doubled in size.

Add remaining ingredients and knead briefly until the dough is smooth and cohesive.  This dough can be ‘under kneaded’ which results in a more tender bread. Divide into 10 equal portions, roll into balls, cover and allow to rest for 30 minutes to an hour.

One by one, dip dough balls into flour and roll out into rough ovals, approximately 1/4 inch thick, sprinkling with more flour if needed. Transfer dough to a hot greased grill**.  Rotate 90 degrees after about one minute (this gives the dough a nice crosshatch pattern).  When dough has started to bubble and puff up, brush with melted butter or ghee and flip. Continue to grill for another minute or two, until dark spots from on the underside. Brush with more melted butter and sprinkle with chopped cilantro or toasted cumin seeds. Serve warm.

*Bakers Note: Yogurt can be used instead of sour cream, though I prefer the flavor that sour cream lends to this dough. Feel free to experiment!

**Bakers Other Note: These can also be cooked on the stovetop or in a 450 degree oven on a preheated cast iron pan.

Check out this youtube playlist for some more visual guidance on rolling and grilling the naan.