In a large mixing bowl, combine the bread flour, granulated sugar, salt, sourdough starter, yogurt, olive oil, and warm water.

Mix everything together with a spoon or your hands until the mixture forms a shaggy dough ball.

Turn the dough onto a lightly floured surface and knead with your hands for about 5 minutes, or until the dough becomes smooth and elastic.

If the dough feels sticky while kneading, sprinkle a small amount of additional flour onto the surface as needed.

Place the dough back into the bowl and cover with plastic wrap or a damp kitchen towel.

Let the dough ferment and rise for 4–6 hours, or until it has nearly doubled in size.

Once the dough has finished fermenting, turn it out onto a lightly floured surface.

Divide the dough into 6 equal portions and shape each into a ball.

Using your fingers, gently flatten one dough ball into a small disc.

Place a generous handful of shredded mozzarella cheese in the center.

Bring the edges of the dough up and pinch them together to seal the cheese inside, then gently roll the dough into a smooth ball again.

If the dough becomes sticky during this process, lightly sprinkle rice flour over the dough balls.

Repeat with the remaining pieces of dough.

Place the stuffed dough balls onto a baking sheet and cover with a kitchen towel.

Allow them to rest for 30 minutes.

About 15 minutes into the resting period, preheat a well-seasoned cast iron skillet over medium heat.

Lightly dust the work surface and dough with rice flour.

Gently roll each dough ball into a 6–7 inch round or oval.

Place one rolled naan onto the hot skillet.

Cook for 1–2 minutes, until the dough begins to bubble and develop golden brown spots.

Flip and cook the other side for another 1–2 minutes.

Repeat with the remaining naan.

In a small bowl, mix together the melted butter, garlic salt, and chopped parsley or cilantro.

Brush the warm naan generously with the garlic butter mixture. Serve warm.