Combine the flour, salt, honey and starter dough in a bowl, and lightly mix.
Add water, briskly knead together into an even dough, add the olive oil and yogurt, then knead again.
After kneading for about 10 minutes (it should become as firm as your earlobe), form a ball, then wrap in plastic to prevent drying and allow it to rise for a first proving.
It should rise to about 2 to 3 times its original size.
Punch down the dough, divide into 6 portions, then form into balls.
Let sit for 20 minutes, stretch into flat teardrop shapes, and bake both sides in a frying pan with butter until golden brown.
If baking in an oven, preheat to the highest heat, then bake for about 8 to 10 minutes (while checking on them from time to time.)
Serve with curry!
Story Behind this Recipe
I generally make naan with dry yeast, but this time, I made it with the last bit of my homemade yeast.
These are easy to make since they don't need a second proving. There's no need for them to rise much, so you can make them with a small amount of yeast. Since the dough has little moisture, like bagel dough, it's a bit difficult to knead. For those who like soft naan, add more water.