In a medium bowl, whisk warm water, sugar, and yeast. Let sit 5–7 minutes until frothy—this signals your yeast is happy.

In a large bowl, stir together flour and salt. Make a well in the center.

Add yogurt and melted butter to yeast mixture, then pour into the flour well. Stir with a wooden spoon until a shaggy dough forms.

Dust your countertop, transfer dough, and knead 5–7 minutes until smooth and elastic. If it sticks, sprinkle a bit more flour, but avoid over-drying.

Shape dough into a ball, place in a lightly oiled bowl, and cover with a damp towel. Let rest in a warm spot for 45 minutes, or until doubled.

Punch down dough, then cut into 6–8 even pieces. Roll each into a ball—cover with a towel to prevent a skin from forming.

On a floured surface, roll each ball into an oval about ¼-inch thick. For garlic naan, brush lightly with water and sprinkle minced garlic.

Heat a cast-iron or non-stick pan over medium-high heat. Place one naan into the dry skillet; bubbles will form in 30 seconds. Flip and cook 1–2 more minutes until golden spots appear.

Transfer naan to a plate, coat lightly with melted butter or ghee, and sprinkle cilantro if desired. Repeat with remaining dough.