Add yeast to ¼ cup of warm water.
Set aside for 10 – 15 minutes for the yeast to activate.
In a separate bowl, mix flour, salt and sugar.
In another bowl, mix plain yogurt, oil and ½ cup warm water.
Add yeast and yogurt-oil mixture to the dry ingredients.
Incorporate and knead to form a smooth, soft dough.
Add a little oil to the surface of the dough.
Cover and set aside for 1 hour.
Divide dough into 2-inch dough balls for smaller naan or 3-inch dough balls for larger naan.
Place a tawa or large cast skillet on low to medium heat to preheat for 10 minutes.
Mix melted butter, garlic and cilantro together.
Dust dough ball, rolling surface and rolling pin with flour.
Roll out the dough in a circular or oblong shape (⅛th to ¼ inch thick).
Poke holes in the naan with a fork.
Place on hot tawa or skillet.
Brush the garlic-cilantro butter onto the naan.
After 30 seconds to a minute (when bubbles start forming), flip over the naan.
Brush the garlic butter on the other side.
After 30 seconds to a minute, flip again.
Continue until both sides are browned to your liking.
Remove from the heat and place on napkins.
Cover to trap the heat to keep it warm and pillowy soft.
Serve hot.