Mix together the yogurt, starter, flour, and salt. Let the dough sit covered for for 30-60 minutes to autolyse.
After letting it sit, stretch and fold the dough 3x over the course of an hour.
Once finished with the stretch and folds, let the dough bulk ferment covered on the counter for 4-8 hours or until doubled in size. This process can be slowed by proofing in the refrigerator overnight or up to 48 hours.
To make the filling, add fruit and nuts to a food processor and pulse until only crumbs and small chunks remain.
Pour filling into a separate bowl, add spices and honey, and mix with a spoon to combine.
Once the dough has doubled in size, cut the dough into 9 equal pieces, each about 115 grams.
Stuff each section of dough with about 2 tbsp filling, fold in the corners, then roll the dough into a ball. Let the filled balls rest for 10-15 minutes.
Meanwhile, preheat a large cast-iron skillet over medium heat.
Roll out each ball to 1/4 inch thickness before placing them in the cast-iron skillet one at a time and and cooking for 1-2 minutes on each side. If you find the naan is burning too quickly, lower the heat slightly to medium low.
If desired, brush each finished naan bread with butter and sprinkle with chopped cilantro or dried parsley.
Serve your sourdough sweet naan alongside your favorite Indian curry.
