In a large bowl combine the sourdough starter, milk, and yogurt. Mix until smooth.

Add in the flour, baking powder, and salt and mix until a shaggy dough forms.

Cover with a damp cloth and let the dough rise in a warm area for 2 hours.

Turn the dough out onto a lightly floured surface and knead for 2-3 minutes or until smooth.

Preheat a heavy cast iron skillet over medium high heat.

Divide the dough into 8 pieces and roll each piece into an oblong shape 1/4 inch thick. Use a little flour on each piece of dough.

Brush one side of the Naan with melted butter and place butter side down in the skillet. Cook for 1-2 minutes or until the dough starts to bubble.

Brush the other side with the melted butter and flip. Cook for an additional minute then remove to a plate. Cover with a cloth to keep warm.

Repeat with remaining dough until all pieces are cooked. Enjoy!