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To make this naan bread, you can use the sourdough starter you would normally throw away before the next "feeding".
Mix flour with salt, baking soda, and seasoning in a bowl. Then, add in the sourdough starter and oil.
Work the ingredients inside the bowl until they form a rough dough, and let it rest for 5-10 minutes covered.
Then, knead the dough for 5-10 minutes on a flat surface, lightly dusted with flour.
Divide the dough into 6 pieces, about 80g (2.8oz) each, and roll them into tight, smooth balls. Let the balls rest for 20 minutes covered.
To shape the naan, use a rolling pin to roll out the dough into a teardrop shape, about 3-4mm thick.
Grease a non-stick frying pan or a cast-iron skillet and heat it over medium-high heat. Cook one naan bread for 2 minutes or until bubbly and charred in patches, then flip it and cook it for 1-2 more minutes.
Serve the naan warm, brushed with oil and garnished with cumin seeds, chopped fresh garlic and coriander.