The starter: combine all starter ingredients: warm water, flour, yeast, sugar and yogurt/vinegar mixture. Cover it with a towel and leave it for 25-30 minutes to activate the yeast. It will look frothy.
Add 90 gr/ ¾ cup of flour, the baking powder and salt to the starter. Mix and add the oil. While kneading add more flour (little by little) to get a somewhat sticky mixture. Keep on kneading for 1 to 2 minutes until the dough gets smoother. Cover it with a towel and let it rest until it has doubled in size (between 45-90 minutes).
Once the dough has doubled, press down the dough and add a bit of flour to mold it back into a ball. Then divide it into 4 pieces and shape balls and place them on a piece of parchment paper. Cover the dough balls with the towel again and let them rest for 10-15 minutes.
Use a bit of flour to shape the dough balls into naans with a rolling pin. Lightly though so the air from the rising isn't all squeezed out.
If you are using toppings, spray/drizzle a bit of water on top of each naan bread and press toppings in.
Heat up a bit of oil in a (cast iron/heavy bottom) skillet over medium/high heat. Carefully transfer a rolled out naan bread to the skillet and slide it in. 1-2 minutes per side until golden brown.
Serve as a side to curries and soups.
Notes
Nutritional information:the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.