How to make it:
If using a food scale, zero out the scale after adding each ingredient. To a stand-mixer bowl, add warm water and instant yeast; let sit for a minute until the instant yeast starts to activate. Add the sourdough discard, mayo/yogurt/sour cream (I used plant mayo to keep it dairy free), olive oil, salt and warm water. Turn the mixer on and add the flour a cup at a time until the dough starts to pull away from the sides of the bowl, for about 5-7 minutes until the dough is smooth and cohesive.

Transfer the dough to a clean bowl, lightly drizzle the sides with olive oil and cover. Set in a warm place to rise for about an hour.

Once dough has risen and doubled in size, turn the dough out onto the counter and cut into 8 equal pieces, about 120 grams each. Roll each piece into a tight ball and set on a baking sheet or back into the bowl. Cover with a kitchen towel and let rise/proof for about 30 minutes; they will rise a little bit again.

Preheat a cast iron pan over medium heat. Add about 1 teaspoon olive oil or avocado oil to the pan.

Take the first ball of dough and use a rolling pin to roll the dough into a small, thin circle. Lightly flour the dough if needed. Repeat this process with all of the dough balls.

Cook each piece of naan for about 30-60 seconds over medium heat. When the naan begins to bubble up, flip it over and cook for another 30-60 seconds on the other side. Repeat until all are cooked.

Top with butter, flaky salt and any herbs as desired. Or, my favorite recipes to accompany naan with are:

• Blackberry & Goat Cheese Flatbread

• Bruschetta Flatbread

• Avocado Hummus

• Classic Hummus

• Roasted Garlic Whipped Feta

• Greek Chicken Gyros