Mix warm water, sugar, and yeast in a bowl. Let it sit for about 10 minutes until frothy.

In a large bowl, whisk together flour and salt. Add yeast mixture, olive oil, and yogurt; mix until a rough dough forms.

Knead the dough on a floured surface for 5 to 10 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour.

Punch down the risen dough, divide it into 8 portions, and roll into ovular shapes.

Heat a skillet over medium heat. Cook each naan for 1 to 2 minutes on each side until golden brown.

Brush cooked naan with melted garlic butter and cilantro; repeat with remaining dough.