In a large bowl whisk together the flour, baking powder, and salt. Add the sourdough discard, yogurt, and olive oil to the bowl and mix together using a dough whisk or wooden spoon until the mixture comes together. The dough will look on the drier side and fall apart somewhat easily.

Scoop the dough out onto a clean surface and begin to knead the dough for 2 to 3 minutes until the dough has completely come together and is one ball of dough. If your dough ball is still crumbly add a 1/2 teaspoon more of olive oil and continue to knead until you have a cohesive ball of dough.

Shape the dough into a disc and using a bench scraper or knife, cut the disc into 8 equal size pieces. Roll each piece into a ball and cover them with a dish towel to rest for 20 minutes.

After 10 minutes of the dough resting, heat up your cast iron skillet on medium low heat. You want the skillet to be heated through.

Take each ball of dough and use a rolling pin or your hands flatten the dough into a circle or oval shape.

On one side of the dough lightly brush olive oil so that the entire flattened piece of dough is covered and then gently place it into your cast iron skillet oil side down.

While it is cooking, brush the side facing up with olive oil.

After about 1 minute and once the dough begins to bubble slightly, use a spatula and flip the dough over. Cook for about 1 minute or until you can see that the underside of the dough has golden brown and dark brown marks.

Remove from the skillet and place the cooked naan on a cooling rack.