MAKING THE DOUGH

• In a large bowl, whisk together the sourdough discard, warm milk and the Greek yogurt. If you are not using the sourdough discard, simply whisk the warm milk and Greek yogurt together.
• Stir in the flour, baking powder, salt, instant yeast (if using) and combine into a shaggy dough. If you are using sourdough discard, omit instant yeast.  
• Cover with a damp cloth and let the dough rise in a warm place for about 2 hours.
• After about 2 hours, the dough will poof up a bit and will have a few visible bubbles. It will be a bit firm and will also slowly spring back up if you push your finger in it (see Notes).

ROLLING THE NAAN

• Before starting with the dough, get any of the toppings you want to use for the naan, like herbs, garlic, cheese etc. ready.
• Take a small bowl and fill it with some water.
• Also, preheat a heavy cast iron pan or a skillet over medium-high heat.
• Dump the proofed dough onto a lightly floured surface and knead for a few minutes until smooth into a round ball.
• Flatten the ball of dough into a disc, about 1 inch thick and using a sharp knife or a dough scraper, divide the disc into 8 triangular pieces.
• Using a small amount of flour to dust the surface and the rolling pin.
• Roll each piece into about 1/4″ thickness.
• Using your fingers or a pastry brush, apply a thin layer of water to the top side of the rolled out dough.

STOVE TOP METHOD

• Place the rolled dough over the preheated cast iron pan, with the top side with the layer of water down.
• Immediately press the herbs and garlic on the top side, using a wooden spatula.
• Cook for about a minute, until you see large bubbles forming all over the top side.
• Carefully lift the pan and turn it upside down over the flame to directly grill the top side of the naan.
• (This will also work for an electric coil stove but not for an induction cooktop. If you don’t have either a gas or an electric coil stove, simply flip the naan and grill the other side on the pan itself)
• Grill over the direct flame for about a minute.
• Once both the sides are grilled, the naan should automatically release from the pan and come off very easily.
• If using cheddar cheese for topping, sprinkle it over the naan after you finish grilling the top side over the flame, before transferring it off the pan. The heat of the naan will melt the cheese almost instantaneously.

PIZZA OVEN METHOD

• Preheat the pizza oven to 950 °F/ 510°C
• Transfer the rolled out naan with the toppings facing up onto a pizza pan. You can place 2 naans on the pan at a time and slide it inside the oven.
• Let the naan closer to the heat poof up and char for about 30 sec – 1 min. Then rotate the pan halfway around and let the second naan do the same.
• Carefully remove the pan out of the pizza oven and using a pair of tongs, flip both the naans to the cooked side with the toppings facing down.
• Follow the same process to cook the other side.
• Take the pan out of the oven. Let the naan rest for 1-2 mins before transferring them to a serving platter.
• If you want to use cheese for topping, sprinkle grated cheese right after taking the pizza pan out of the oven, while the naans rest on it, before serving. The cheese will melt with the heat from the naan.
• Serve immediately (See Notes for storage instructions).