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

In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon salt. Make a well in the center and add the activated yeast mixture, ½ cup of plain yogurt, and 2 tablespoons of oil or ghee. Mix until a shaggy dough forms and knead for about 10 minutes.

Grease a bowl with oil, place the kneaded dough inside, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.

Punch the dough down, divide it into 8 pieces, and shape each into a ball. Roll each ball into an oval shape, approximately 8 inches long.

Preheat a cast-iron skillet over medium-high heat. Lightly grease the skillet and place each rolled naan in. Cook for about 1 minute until bubbles form, then flip and cook for another minute until golden brown.

Combine 2 tablespoons melted butter with 2 cloves minced garlic. Brush the garlic-butter mixture over each naan while warm. Garnish with chopped cilantro or parsley if desired.