In a small bowl, combine 1 packet of active dry yeast with 1 tablespoon of sugar and ¾ cup of warm water. Stir gently, then let it sit for 10 minutes until frothy.

In a large mixing bowl, add 3 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center, pour in the frothy yeast mixture and ½ cup of plain yogurt. Mix until a dough forms, then knead for about 10 minutes until smooth.

Place the kneaded dough in a lightly oiled bowl and cover it. Let it rise in a warm place for about 1 hour or until it doubles in size.

Punch down the dough gently and divide it into 8 balls on a floured surface. Roll each ball into an oval shape about 8 inches long and ¼ inch thick.

Heat a cast-iron skillet over medium-high heat, lightly greasing it. Place one rolled naan in the skillet and cook for about 1 minute until bubbles appear, then flip it and cook until golden-brown.

Mix 3 tablespoons of melted butter with 2-3 cloves of minced garlic; brush over each hot naan and sprinkle with salt and chopped cilantro.