1: For this recipe you’ll need to prepare your dough ahead of time, starting 18 hours before you’re ready to cook.

2: In a large bowl, combine the yoghurt, coconut milk, water and sourdough starter and whisk together until combined.

3: In a separate bowl, mix the flour, sugar, and salt together.

Add the dry ingredients into your wet mix and begin to combine with your hands. Once a dough starts to form, turn onto a lightly floured work surface and knead until smooth and round. The dough should be a little sticky.

4: Place your dough back in the bowl, cover, and leave to ferment at room temperature.

After 4 hours, place the dough in the refrigerator for a further 12 hours to prove. This provides plenty of time for the dough to develop a rich flavour and texture. 

5: After 12 hours, remove the dough from the refrigerator and allow it to come back to room temperature for 2 hours.

6: Fire up your Ooni pizza oven.

Aim for 400°C (725°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.

7: Turn your dough onto a lightly floured work surface and divide into small, 40g balls.

With your rolling pin, roll each ball into small 2cm thick circles, then brush with a thin layer of melted garlic butter or ghee. Using a small amount of flour, dust your Ooni pizza peel and lay your sourdough naans on top. 

8: Slide the naans off your peel and into your Ooni pizza oven.

Cook for 1 minute, turning every 15 seconds or so. If you see any large air bubbles, pinch them down with your peel.

9: Once the edges turn golden brown, remove the naan and carefully flip it over.

Slide the naan back in your oven and let the other side cook for a further minute.

10: Once you see a nice colour all round, remove the naans from the oven and slide onto a wooden peel or serving board.

Serve your sourdough naan hot and fresh!