In a large mixing bowl, whisk together the water, sourdough discard, Greek yogurt, honey, and egg until the discard is completely dissolved.
¾ cup + 1 ½ tablespoons (200 grams) warm water, ½ cup (100 grams) sourdough starter discard, ¼ cup (56 grams) plain Greek yogurt, 2 tablespoons (42 grams) honey, 1 large (50 grams) egg
Add flour and kosher salt to the bowl. Mix thoroughly until a sticky, cohesive dough forms.
3 ½ cups (420 grams) all-purpose flour, 1 tablespoon (10 grams) kosher salt
Cover the bowl and let the dough rise for about 2 hours at room temperature (70-75°F) or until noticeably puffy and about doubled in size.
After proofing, transfer the dough to a lightly floured surface. Divide it into 8 equal pieces. Form each piece into a ball by gathering the edges of the dough together into the middle and pinching them to seal. Flip the dough ball over seam side down and roll it on the counter to ensure a tight seal and a smooth surface. Cover the dough balls and let them rest for 20 minutes before rolling out.
Roll each dough ball out into a 6-inch wide, ¼-inch thick circle.
Preheat a cast iron skillet or stainless steel skillet on the stovetop over medium heat until it’s very hot. Working with one piece at a time, place the rolled-out dough into the dry, preheated skillet. Cook for about 30-60 seconds or until the surface starts to bubble. Flip the naan and cook for an additional 30-60 seconds on the other side.
Transfer the cooked naan to a plate covered with a tea towel to keep warm. Serve and enjoy!