Mix discard and clabber and foamy yeast.

Add in salt and baking powder.

Add in wheat. The dough will come together but not really be kneadable. Let sit for a minimum of 3 hours on the counter or up to 2 days in the fridge (if you're not making naan today, cover and move it to the fridge).

When dough is ready scrape onto well floured surface and divide in half, and cut each half into 8 pieces.

Roll into balls and let rest for 15 minutes on a floured or parchment papered tray.

While resting, heat two cast iron pans (at least 10” round) on medium heat. You want them hot but not smoking; if they start smoking before you begin cooking naan, turn them off.

On a well-floured counter, roll naan out ¼” thick.

Cook until just starting to bubble and brown, and then flip with spatula and cook until bubbling/brown again.

Keep covered with a tea towel to keep soft while you make the rest.