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Activate the yeast: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes, or until it becomes foamy.
Make the dough: Add the flour and salt to the yeast mixture. Mix until a dough begins to form, then knead by hand or with a stand mixer for about 5 minutes until the dough is soft and smooth.
Add the oil: Rub your hands with olive oil and knead the dough a few more times until fully incorporated.
First rise: Cover the bowl with a clean towel and place it in a warm spot for 1 hour, or until the dough has doubled in size.
Stuff and shape the naan: Divide the dough into equal-sized balls. Flatten each ball into a small circle, place some shredded mozzarella cheese in the center, then pinch the edges together to seal and form a ball again. Cover and let them rest for another 30 minutes.
Cook the naan: Heat a grill pan or nonstick skillet over medium heat and lightly oil the surface. Gently flatten each dough ball with your hands or a rolling pin. Cook for 1–2 minutes per side, or until golden brown spots appear and the naan is cooked through.
Make the garlic butter: In a small bowl, combine the melted butter, garlic, and chopped parsley or cilantro.
Finish and serve: Brush the hot naan generously with the garlic butter and serve immediately while the cheese is warm and melty.