Add the 2 tablespoons of warm water and 1 teaspoon sugar to a small bowl. Sprinkle the active dry yeast on top, cover and let it sit for 5 to 10 minutes until it's fluffy and bubbly.

In a large mixing bowl, add the all purpose flour, plain yoghurt, warm water, olive oil, salt, and the proofed yeast. Using a stand mixer fitted with the hook attachment, mix until a dough comes together and then knead for 1 minute.

Transfer the dough to an oiled bowl and cover with saran wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to an hour and a half.

Make the garlic butter by adding the melted butter, minced garlic, salt, and cilantro to a small bowl. Mix and set aside.

After the dough has proofed, divide it into 7 to 8 equal portions. Take a flat plate and oil it. Spread the dough a little bit on the plate and then add about ¼ cup shredded mozzarella and a sprinkle of grated parmesan in the center. Bring the edges together and seal tightly into a ball. Then roll it out as thin as possible without tearing it until it's thin and wide.

Heat an iron skillet or pan over medium heat. Cook the naan on one side until golden brown, about 2 to 3 minutes. Flip over and cook the other side for another 2 to 3 minutes. Transfer to a tray and repeat with the rest of the dough.

Brush the naan with the garlic cilantro butter on both sides or just one side and enjoy warm. To reheat, just toast it on a hot pan for a minute on each side.