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In a large bowl, whisk together the flour, sugar, salt, and instant yeast until evenly combined.
Stir in the yogurt and olive oil. Gradually add the warm water, mixing with your hands or a spoon until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until smooth, elastic, and only slightly tacky.
Transfer the dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Punch down the dough and divide it into 6 equal balls. Roll each ball out on a floured surface into an oval or teardrop-shaped disc, about ¼-inch thick.
Heat a large cast iron skillet or nonstick pan over medium heat. Place a rolled-out naan onto the hot skillet. Cook until bubbly and golden brown spots appear underneath (1–2 minutes), then flip and cook another 1–2 minutes. Brush with melted butter immediately after removing from the pan.
Repeat with remaining dough, stacking naan and brushing with butter as you go. Garnish with chopped cilantro, minced garlic, or parsley if desired. Serve warm