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In a bowl, combine the warm water, yogurt, sugar, instant yeast, and cooled melted butter. Ensure the butter is not hot to prevent killing the yeast.
Add the bread flour and salt to the mixture, stirring until everything is well combined.
Knead the dough by hand or with a stand mixer. It doesn't need to be perfectly smooth at this point.
Lightly oil a bowl and place the kneaded dough inside. Cover the bowl and let it rise for about one hour, or until it has doubled in size.
Once the dough has risen, gently stretch it out. It should feel smoother and less sticky now.
Transfer the dough to a work surface and divide it into six equal pieces. This recipe yields six medium naan or four large naan.
Shape each piece into a ball and let them rest for 15 to 20 minutes to relax the gluten.
Roll each dough ball into a circle or oval shape.
Heat your pan until it's very hot before placing the rolled dough on it.
Cook the naan for about two minutes, or until bubbles form, then flip and cook for another one to two minutes.
As each naan is cooked, transfer it to a plate and cover it with a clean kitchen towel.
While the naan is still warm, brush it generously with melted butter or garlic butter.