Add warm water, yeast and sugar to the bowl of a stand mixer. Stir and set aside until frothy and foamy - about 10 minutes.

Once the yeast mixture is foaming, add the yogurt, oil and dry ingredients to stand mixer bowl and mix using the dough attachment on low speed until dough forms - the dough will be sticky.

Turn onto a floured surface and gently knead until a smooth ball forms, about 5 turns. Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least one hour (I place mine near a sunny window).

Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands or a knife and let individual balls rest for a few minutes.

While dough balls are resting, melt butter in a small skillet and add minced garlic and chopped cilantro. Cook until garlic is fragrant, about one minute. Transfer cilantro butter to a small bowl and set aside.

Once the dough has rested, begin heating a cast-iron pan over medium heat. Take a piece of dough and roll out into an oval or circle on a floured surface with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan, then place the wet-side down on the hot pan.

Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark golden brown.

Repeat until all naan is cooked. Brush warm naan with melted cilantro butter. Add a sprinkle of sea salt to each warm naan and garnish with additional cilantro if desired.

Store leftovers in a plastic zipper bag in the fridge for up to two days. Reheat in the microwave or oven until warmed through.