Add the sourdough starter, 2 tablespoons of olive oil, and yogurt. Stir until a shaggy dough forms.
Dissolve the honey in the water, then add to the bowl. Stir together and lightly knead in the bowl with the spatula. The dough should be fairly wet but not soggy. If it's still a little dry, add more water a tablespoon at a time until it reaches the correct consistency.
Cover the bowl with plastic or beeswax wrap and set aside for 4-8 hours at room temperature. The dough should rise to about double in size.
When you're ready to cook the naan, turn the dough onto a floured work surface. Flour your hands and give the dough several good kneads until smooth.
Divide the dough into 6 equally sized pieces.
Flour your hands again, then stretch out each piece of dough into an oval or teardrop shape until it's about half an inch thick.
Oven Baked Method
Heat the oven to 425°F. Rub a sheet pan with the remaining tablespoon of olive oil and set aside.
Place all six pieces of naan dough onto the greased baking sheet.
Transfer the baking sheet to the oven and bake until the undersides are golden brown, 7-8 minutes. Remove the baking sheet from the oven, flip over each piece, then place back in the oven and then bake for another 2-3 minutes.
Cast Iron Pan Method
Heat a cast iron skillet and cook each naan bread one at a time in the skillet, flipping to cook each side. The naan can be brushed with olive oil or ghee when it comes out of the pan.
Notes
This dough needs to rise for at least 4-8 hours or overnight, so you’ll want to start it the night before or early in the morning.