In a mixing bowl, combine flour, sourdough discard, baking powder, and salt. Stir in greek yogurt, water, and olive oil until a shaggy dough forms.

Knead on a lightly floured surface until smooth, about 3–4 minutes. Cover with plastic wrap or a kitchen towel and let dough rest while you heat your skillet.

Divide the dough into 6 equal pieces. Roll each into dough balls, then flatten with a rolling pin into discs about ¼ inch thick.

Heat a cast iron skillet over medium-high heat. Brush with melted butter or coconut oil.

Place the first ball into the hot skillet. Cook for 1–2 minutes until the first side is bubbly and lightly browned. Flip and cook the second side another 1–2 minutes.

Repeat with remaining dough. Place cooked naan on a cooling rack and cover with a tea towel until ready to serve.