In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the all-purpose flour, salt, plain yogurt, and vegetable oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth and elastic. The dough should be soft and slightly tacky, but not sticky.

Lightly oil the same mixing bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.

Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.

Roll each piece into an oval or tear-drop shape, about 6-8 inches long and 1/4 inch thick. Try to keep them somewhat thin.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (a drop of water should sizzle immediately).

Place one piece of rolled naan dough directly onto the hot, dry skillet. Cook for 1-2 minutes until large bubbles form on the surface and the bottom is golden brown with some charred spots.

Flip the naan and cook for another 1-2 minutes on the second side until it's also golden brown and cooked through.

Remove the cooked naan from the skillet and place it on a plate. Repeat with the remaining dough pieces.

In a small bowl, melt the unsalted butter. Stir in the minced garlic and chopped cilantro, if using.

Brush each warm naan bread generously with the garlic butter mixture before serving.

Serve hot and enjoy with your favorite curries, stews, or as a flavorful side.