Sourdough Discard Naan

Combine sugar and water in the bowl of a stand mixer. Sprinkle with the yeast and let sit for 5 minutes until foamy. If your yeast does not foam, it is dead, and you will need to start over with fresh yeast.
Add flour, sourdough discard, yogurt and salt. Mix on low speed until combined, then increase speed to medium and knead until a loose but smooth dough forms, about 4-5 minutes. Add more water or flour 1 Tablespoon at a time, if needed, to reach the desired consistency.
Grease a large bowl, then transfer the dough to this bowl. Cover with plastic wrap and let rise for 1 hour or until doubled in size.
While the dough rises, melt the butter in a small skillet. Add the garlic and sautée 2-3 minutes until fragrant and just starting to brown. Remove from heat and transfer to a bowl.
Turn the dough onto a floured surface and divide into 8 equal pieces. Using a floured rolling pin, roll each piece into a roughly 8-12 inch circle.
Heat a large cast iron skillet over medium-high heat. Drizzle with 1-2 Tablespoons olive oil. Add a rolled piece of dough and cook until fluffy, bubbly, and browning. Flip to brown the other side, then transfer to a cooling rack. Repeat with remaining pieces of dough, adding more olive oil to the pan if necessary.
While warm, brush each piece of naan with melted garlic butter and sprinkle with parsley. Serve immediately.