In a large mixing bowl, combine the sourdough discard, warm water, and granulated sugar. If using instant yeast, sprinkle it over the liquid and let it sit for 5 minutes until it becomes foamy, indicating it's active.

Add the all-purpose flour and fine sea salt to the wet mixture. Mix with a sturdy spoon or your hands until a shaggy dough forms and most of the flour is hydrated.

Incorporate the plain yogurt and 2 tablespoons of melted unsalted butter. Continue to mix and lightly knead in the bowl until the dough comes together and no dry spots remain.

Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth, elastic, and no longer excessively sticky. Resist the urge to add too much extra flour.

Lightly oil the mixing bowl. Place the kneaded dough back into the bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 2-4 hours, or until it has visibly doubled in size. The exact time will depend on the activity of your sourdough discard and the room temperature.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces (each approximately 70-75g). Roll each piece into a smooth, tight ball.

Cover the dough balls loosely with a damp cloth or plastic wrap and let them rest for 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to roll.

While the dough rests, heat a cast iron skillet or a heavy-bottomed non-stick pan over medium-high heat. Ensure the pan is hot, almost to the point of lightly smoking, before cooking.

On a lightly floured surface, take one dough ball and roll it into an oval or tear-drop shape, about 6-8 inches long and approximately 1/8 to 1/4 inch thick. Don't worry about achieving a perfect shape; rustic naan is charming!

Carefully place one rolled naan dough onto the hot, dry pan. Cook for 1-2 minutes until large bubbles appear on the surface and the underside is lightly golden brown with some desirable char spots.

Flip the naan and cook for another 1-2 minutes on the second side until it is cooked through and has similar charring. Repeat with the remaining dough.

Remove the cooked naan from the pan and immediately brush generously with extra melted butter. If making garlic naan, mix garlic powder into the melted butter before brushing. You can also sprinkle fresh cilantro on top. Stack the cooked naan and cover with a clean kitchen towel to keep them warm and soft while you cook the rest.

Serve the warm Sourdough Discard Naan immediately with your favorite curries, stews, dips, or as a flavorful bread alongside any meal.