Ingredients:

For the sponge:

½ teaspoon (1.3g) instant dry yeast

⅓ cup (85g) water, warmed to 105-115°F 

½ cup + 2 tablespoons (94g) Organic Expresso bread Flour

For the final dough:

1½ cups + 2 tablespoons (250g) Organic Expresso bread flour

1 cup (150g) Organic Expresso whole grain flour

⅔ cup (155g) water, warmed to 105-115°F 

⅔ cup (150g) greek yogurt, unsweetened 

1 tablespoon (15g) olive oil, ghee or butter, room temperature

All of the sponge (180g)

2 teaspoons (10g) fine sea salt

For the toppings:

Olive oil, melted ghee or butter (as needed)

Parsley, chopped (as needed)

Dill, chopped (as needed)

Garlic, chopped (as needed)

Flake salt (as needed)

Instructions:

To make the sponge:

1. In a bowl of an electric stand mixer, combine the yeast and water and whisk until dissolved.
2. Add the bread flour and mix with a spatula until just combined.
3. Cover with a tea towel or plastic wrap and allow to rise at room temperature for 1½ hours or until about doubled in size.

To make the final dough:

1. In a medium bowl, combine bread flour and whole grain flour using a whisk. Set aside.
2. In a small pot or microwavable dish, combine yogurt and water and bring to about 105-115°F or until warm to the touch. 
3. Add the olive oil to the yogurt-water mixture and pour over the sponge, breaking it up using a whisk or rubber spatula. 
4. Add the two flours to the mixing bowl and begin to knead together using the dough hook attachment.
5. Once most of the liquid has been absorbed, add the salt. Continue to knead for about 5-7 minutes. You may also turn the dough onto a working surface and knead by hand until smooth if you find that it isn’t coming together. 
6. Prepare a lightly-oiled large bowl and set aside.
7. Once the dough is completely smooth, shape it into a ball and place into the oiled bowl.
8. Cover the bowl with a tea towel or plastic wrap and allow to ferment for 3 hours or overnight if time allows* (see Baker’s Notes).
9. Once risen to at least double in size, punch down the dough and divide into 6 equal (150g) pieces. Cover and let rest for 20 minutes.
10. Preheat the oven to 425°F with a pizza stone positioned on the bottom rack** (see Baker’s Notes).
11. Shape each piece of dough into a tight ball and let rest for another 20-30 minutes. If the ball seems very tight, you can allow it to rest for a bit longer. 
12. In the meantime, prepare your toppings. Chop the garlic and herbs to your desired size and ddd them to a small bowl of olive oil, melted ghee or butter so it would be easier to spread.
13. Once the dough has relaxed, on a lightly floured surface, using your fingertips, press the dough down and spread at the same time. You want to also pick the dough up and stretch and pull the dough to your desired shape*** (see Baker’s Notes).
14. Once shaped, allow the dough to rest for about 15 minutes, making sure to keep it covered with a tea towel or plastic wrap to prevent it from drying out. 
15. Once you’re ready to bake, brush the top of the dough with olive oil, ghee or butter and spread the garlic-herb mix using a brush. Add a few pinches of flake salt and bake on the pizza stone.
16. Depending on your desired thickness, your bread will bake in the oven for about  8-12 minutes. If you like naan to be on the crispier side, you can leave your breads in until the bubbles turn a dark brown color**** (see Baker’s Notes).
17. Continue to cook each piece of naan until you’ve baked them all. Depending on the size of your pizza stone, you may be able to bake two pieces of naan at a time.