I wanted to make naan. I pored over the recipes in my cookbooks, the recipes given here at Fresh Loaf, and decided that I did NOT want to make any straight-through naan. I have been making bread from a pre-ferment for so long that I have come to dislike the tasty of straight-through bread. It's too yeasty. Also, it costs more; yeast, even at my food co-op in bulk, can be expensive. I'm dirt-poor right now, and economizing. That's why the recipe from my Afghan cookbook appealed. It used a pre-ferment and didn't call for lots of expensive ingredients.
The real Afghan naan is sourdough. They make it every day (send it out to the baker to bake in his tandoor) and just save a pinch of dough from today's bread to put in the pre-ferment for tomorrow's bread. I had let my sourdough culture die (bad mom!) but I could use a little yeast.
So I just made bread dough as if I were making the Fresh Loaf ciabatta (but without the dried milk, which I don't have). Pre-ferment of flour (mix of white and ww), yeast, and water, then added oil, salt, and a little more yeast the next day. Kneaded in KitchenAid. Let it rise once and then baked it in a cast-iron skillet on top of the stove. The pliable dough rolled out beautifully. (4-1/2 cups flour total made 12 naan just the right size for a skillet.)
I've never had tandoor naan, so I don't know what I'm missing ... but THIS naan was dang good. I froze most of it and I've been eating one or two a day. With a sprinkling of salt. Plus some homemade chai. Yum.