Activate Yeast: In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for 5–10 minutes until frothy.

Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture, yogurt, and olive oil. Mix until the dough starts to come together.

Knead the Dough: Transfer the dough to a floured surface and knead for 6–8 minutes until smooth and elastic.

Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.

Divide the Dough: Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball.

Roll Out the Naan: Using a rolling pin, roll each ball into an oval or round shape, about 1/4 inch thick.

Cook the Naan: Heat a cast-iron skillet or non-stick pan over medium-high heat. Cook the naan for 1–2 minutes on one side, until bubbles form. Flip and cook for another 1–2 minutes. Repeat with the remaining dough.

Brush with Butter: Brush the cooked naan with melted butter and garnish with garlic or cilantro, if desired. Serve warm.