In a medium bowl, combine the lukewarm water and sugar and stir until dissolved. Add the yeast and whisk for about 15 seconds until well incorporated. Rest for 15 minutes to activate the yeast - it will turn a bit foamy and frothy.

Meanwhile, sift the flour, salt, and baking powder in a large bowl.

Add the yeast mixture and 1 tablespoon of oil to the flour. Stir to combine with a fork. When the dough is shaggy and you can no longer stir it with a fork, transfer it to a clean work surface and oil your hands well. Start kneading the dough with your hands, oiling your hands several times as you go. The kneading process should take 4 to 6 minutes.

Oil a large bowl, add the dough ball to the bowl, and coat it with a bit of oil on all sides. Cover the dough with a clean dish towel. Rest in a warm, draft-free place for 90 minutes (up to 4 hours), until the dough rises and at least doubles.

Once the dough has risen, lightly punch the dough to release the air. Briefly knead the dough with your hands into a ball until smooth and tacky.

Using a pastry cutter, divide the dough into 8 equal portions. Use your hands to roll the dough into 8 balls. Transfer the balls to a sheet of parchment paper and spread them apart to prevent sticking. Cover with a dish towel and rest for 10 minutes to 'proof' the dough.

Heat a large cast-iron skillet over medium-high heat until it's nearly smoking, at least 5 minutes.

Pour the vegan butter into a small bowl and add the grated garlic. Microwave on high for 20 seconds, stir, then microwave for another 20 seconds.

Using a rolling pin, roll each piece of dough into an oval shape, about 8 inches long and 5 inches wide at its widest point. Sprinkle each naan with a bit of chopped cilantro. Dampen your hands using the water bowl and flip the naan onto its back side. Pat a small amount of water all over the back side of the dough.

Carefully place the naan in the hot skillet, watered side facing down. Once you see bubbles all over and the edges start to dry out (45 to 60 seconds), flip the naan. Cover the skillet with the lid and cook for 30 to 40 seconds.

Transfer naan to a plate and brush with the melted garlic butter and sprinkle with just a pinch of flaky sea salt. Repeat the process with the remaining naan. Serve and eat while still warm!