Pour your active, bubbly sourdough starter into a large bowl, then add the flour, water, and olive oil. Mix everything together with a wooden spoon or your hands until a shaggy dough forms and all the dry flour is incorporated.

Cover the bowl with a kitchen towel and let it sit for 10 minutes at room temperature to autolyse the dough.

After the rest, sprinkle the salt and baking powder over the dough. Mix thoroughly by squeezing and folding the dough in the bowl for about 2 minutes until fully incorporated.

Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic.

Divide the dough into 6 equal pieces and shape each into a ball. Let rest for 5 minutes under a towel.

Place a cast iron skillet or heavy-bottomed pan over medium-high heat for 3 to 4 minutes until hot.

Flatten one dough ball into a disk about 1/4 inch thick and cook on the hot skillet for 2 to 3 minutes until bubbles form.

Flip the naan and cook the other side for 1 to 2 minutes until golden and charred, then brush with ghee or melted butter and add garlic or cilantro if using.

Repeat with the remaining dough balls, stacking the cooked naan on a plate and covering with a towel to keep warm.