1. 1. Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and granulated sugar. Make sure there are no lumps and the ingredients are evenly distributed.

2. 2. Add Wet Ingredients to Form the Dough: Create a well in the center of your dry ingredients. Add the sourdough starter discard, plain Greek yogurt, and 1 tablespoon of olive oil into the well. Using a wooden spoon or your hands, mix until a shaggy dough forms.

3. 3. Knead Briefly and Rest: Turn the dough out onto a lightly floured surface. Knead for about 2-3 minutes until the dough comes together and is mostly smooth. It will still be a bit sticky, which is normal. Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This rest allows the gluten to relax, making the dough easier to work with.

4. 4. Divide and Shape the Naan: After resting, divide the dough into 6-8 equal pieces. On a lightly floured surface, take one piece of dough and roll it out into an oval or teardrop shape, about 1/4-inch thick. Don’t worry if they aren’t perfectly uniform; homemade naan has character!

5. 5. Cook the Naan: Heat a cast-iron skillet or a heavy-bottomed non-stick pan over medium-high heat. Once hot, lightly brush the pan with a little olive oil. Place one piece of rolled-out naan into the hot pan. Cook for 1-2 minutes per side, or until golden brown spots appear and the naan puffs up. You’ll see bubbles forming on the surface as it cooks.

6. 6. Prepare Garlic Butter and Serve: While the naan is cooking, melt the unsalted butter in a small bowl and stir in the minced garlic. As each naan finishes cooking, transfer it to a plate, brush generously with the garlic butter, and sprinkle with fresh chopped cilantro, if using. Serve immediately and enjoy the warm, soft bread!