Dough Consolidation: In a large mixing bowl (or the bowl of your stand mixer), whisk together the 100g of lukewarm water, 100g of Greek yogurt, 150g of sourdough discard, 1 whole egg, 45g of sugar, and 12g of salt until smooth and uniform. Dump the 535g of all-purpose flour and 50g of whole wheat flour directly into the wet mixture.

The Kneading Phase: Knead the mixture for a couple of minutes by hand, or run your mixer on low speed, just until the ingredients come together and form a smooth, cohesive ball. (The Calibration Check: If the dough feels overly sticky to the touch, dust in a tablespoon of extra flour; if it feels excessively stiff, splash in a tiny bit of water).

Bulk Fermentation Folds: Cover the container securely and let the dough proof in a warm spot set to $80text{--}84^circtext{F}$ ($26text{--}29^circtext{C}$) for 2 to 3 hours. Perform 2 gentle rounds of stretch-and-folds spaced evenly throughout the proofing window to organize gluten elasticity. By the end of this rest, the dough will look slightly puffy and display tiny surface bubbles.

Dividing the Mass: Turn the puffy dough out cleanly onto a slightly floured work surface.

Shaping Options: For small appetizer naans, divide the dough into uniform 30g pieces and roll them into smooth spheres. For traditional, large restaurant-style naans, portion the dough into 60g to 70g pieces and shape them into taut rounds.

The Bench Rest: Cover the shaped dough rounds loosely with a clean kitchen towel or plastic wrap and let them rest undisturbed on your counter for 30 minutes to fully relax the gluten network.

The Roll Out: While the dough rests, mix your 2 minced garlic cloves directly into the 50g of melted butter. Pre-heat your dry frying pan over medium heat. Roll each rested piece of dough out with a rolling pin into a thin, even circle.

The First Side Sear: Lay one thin dough circle directly down onto the hot, dry pan surface. Let it bake untouched for 2 to 3 minutes over medium heat. You will see bubbles form across the surface as it cooks.

The Flip & Glaze: Flip the naan over to cook the secondary side for 2 more minutes until distinct, deep brown char spots freckle the bottom surface. Using a pastry brush, spread a generous layer of the prepared garlic butter over the cooked top face. Flip briefly to coat the reverse side if desired.

The Softening Steam Trick: Transfer the hot, finished naan onto a serving plate. Immediately cover the warm naans with another upside-down plate or plastic wrap while you finish cooking the remaining dough rounds. The trapped rising steam softens the crust, turning them incredibly pliable and tender. Serve warm alongside your favorite dishes!