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PdfProof the yeast: Stir 3 grams active dry yeast and 4 grams sugar into 120 milliliters warm water (~38°C). Let sit until foamy.
Make the dough: In a large bowl, whisk 310 grams all-purpose flour and 5 grams salt. Add the yeast mixture, 80 grams plain whole-milk yogurt, 50 grams egg, beaten (~1 medium), and 28 grams melted butter or ghee. Mix to a shaggy dough, then knead on a floured surface until smooth and slightly tacky, about 6–8 min.
First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled.
Divide and rest: Punch down, divide into 8 pieces, roll into balls. Cover and rest 15 min so they roll out easily.
Roll out: Roll each ball into an oval/teardrop about 6 mm thick. Keep the rest covered.
Heat the pan: Heat a cast iron skillet over high until very hot. No oil needed.
Cook: Lay a naan in the dry pan. When large bubbles form and the underside is spotted, ~1 min, flip and cook the other side ~1 min until charred in spots. Repeat for each.
Finish: If using, warm 28 grams butter or ghee for brushing with 3 garlic cloves, minced (optional). Brush each hot naan with the garlic butter and scatter 6 grams fresh cilantro, chopped (optional). Stack under a towel to keep soft.