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.
4. Place your dough back in the bowl, cover, and leave to ferment at room temperature.
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.
7. Turn your dough onto a lightly floured work surface and divide into small, 40g balls.
8. Slide the naans off your peel and into your Ooni pizza oven.
9. Once the edges turn golden brown, remove the naan and carefully flip it over.
10. Once you see a nice colour all round, remove the naans from the oven and slide onto a wooden peel or serving board.