A same-day way to use up a big jar of hungry discard. Yogurt makes the dough tender and a little tangy, and a hot skillet does the rest. No oven, no overnight wait, just a soft, blistered flatbread good for scooping up whatever you're eating alongside it.
In a large bowl, combine the discard, yogurt, oil, baking powder, and salt. Add the flour and mix with a spoon, then your hands, until a soft dough forms. It should be a little tacky but not sticking to your palms.
Cover and let it sit at room temperature 30 to 60 minutes. This isn't a fermentation rest so much as a chance for the flour to hydrate fully and the gluten to relax.
Divide the dough into six pieces. On a lightly floured counter, roll each into an oval about a quarter-inch thick.
Heat a dry cast iron or heavy skillet over medium-high heat until it's properly hot. Cook each naan 2 to 3 minutes per side, until puffed in places and blistered with brown spots. Turn the heat down if they're browning faster than they're cooking through.
Stir the minced garlic into the melted butter, if using, and brush it over each naan as it comes off the skillet. Serve warm. These are best eaten the same day, though they'll reheat in a dry skillet for a day or two after.
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