In a small bowl, combine 1 packet of active dry yeast with 1 tablespoon of sugar and ½ cup of warm water (about 110°F). Stir gently, then let it sit for about 10 minutes until it becomes frothy and bubbly.

In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center and add the frothy yeast mixture, ½ cup of plain yogurt, and 2 tablespoons of oil or ghee. Mix until a shaggy dough forms, then knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.

Shape the kneaded dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm place for about 1 hour or until it has doubled in size.

Once the dough has risen, punch it down gently to release excess air. Divide the dough into 8 equal pieces and roll each piece into a ball. Roll the balls into ovals about 8 inches long.

Heat a large, greased skillet or cast iron pan over medium-high heat. Place one naan into the skillet and cook for about 1 minute until bubbles form on the surface. Flip the naan and cook for another minute, until both sides are golden brown.

In a small bowl, mix 2 tablespoons of melted butter with 2 cloves of minced garlic. Brush each cooked naan with the garlic butter and sprinkle a pinch of salt on top. Garnish with chopped cilantro or parsley before serving.