In a large bowl, whisk together the sourdough discard, warm milk, Greek yogurt, olive oil, and sugar until smooth.

Add the flour, baking powder, and salt to the wet ingredients. Stir with a spatula or wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and slightly tacky. Add flour only 1 tablespoon at a time if it's sticking to your hands.

Shape into a ball, place back in the bowl, and cover with a damp kitchen towel or plastic wrap.

Let the covered dough sit at room temperature for 1-2 hours. In a warm kitchen (75°F+ / 24°C+), 1 hour is usually enough.

The dough should be slightly puffy and soft. It won't double like a yeasted dough, and that's normal. You're looking for a relaxed, pillowy texture.

Turn the dough onto a lightly floured surface. Use a bench scraper to cut into 8 equal pieces (about 78g each).

Roll each piece into a smooth ball. Cover with a kitchen towel and let rest for 5-10 minutes. This makes them easier to roll out.

Working one at a time, use a rolling pin to roll each ball into a round or oval shape, about ⅛ inch thick. They don't need to be perfect circles. Rustic is the look you want.

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for 2-3 minutes. The pan should be very hot. Do NOT add oil to the pan. Cook the naan in a dry pan.

Place one rolled-out naan in the hot pan. Cook for 1-2 minutes until large bubbles form on the surface and the bottom has golden-brown spots.

Flip the naan and cook the second side for 1-2 minutes until golden brown and puffed.

Remove from the pan and immediately brush with garlic butter. Sprinkle with flaky salt and parsley if using.

Stack the finished naan on a plate and cover tightly with aluminum foil. The steam will keep them soft.

Continue with remaining dough pieces, rolling each one out just before it goes in the pan.

In a small saucepan or microwave, melt the butter.

Stir in the minced garlic and let it sit in the warm butter for 1-2 minutes. The residual heat will take the raw edge off the garlic.

Stir in the chopped parsley if using.

Roll each ball into an oval shape, about ⅛ inch thick.

For a teardrop shape, gently stretch one end while rolling.

Roll each ball into a circle, about ⅛ inch thick.

Rotate the dough 90° after each pass with the rolling pin for an even circle.

Heat skillet over medium-high for 2-3 minutes.

Cook each naan 1-2 minutes per side in a dry pan until golden-brown spots and puffy.

Brush with garlic butter immediately after removing.

After cooking in the skillet, hold the naan with tongs directly over a gas flame for 5-10 seconds per side for extra char.