1-Combine 1/4 cup warm water, 2 teaspoons granulated sugar, and 1 1/2 teaspoons active dry yeast or instant rapid rise yeast; let it sit for 5-10 minutes until bubbly.

2-Add 3/4 cup warm milk, 3/4 cup Greek yogurt or natural plain yogurt, 1/4 cup vegetable oil, 2 cloves garlic minced, 4 cups plain flour, 1 teaspoon baking powder, and 1 teaspoon salt; mix until a dough forms.

3-Turn the dough onto a floured surface and knead for 3 to 5 minutes until smooth.

4-Lightly grease a bowl, place the dough inside, cover with plastic wrap, and let it rise for about one hour until doubled in size.

5-Divide the dough into 10 pieces and roll each into a 6-inch long oval about 1/8 inch thick.

6-Heat a large cast iron skillet over medium-high heat and grease it with some of the 2 tablespoons extra vegetable oil.

7-Cook one piece of dough until bubbles form, about 1-2 minutes, brushing the top with oil.

8-Flip and cook until golden spots appear, about 1-2 minutes.

9-Wrap the cooked naan in a clean towel to keep warm and repeat with the remaining dough.

10-For the garlic butter topping, combine 3 tablespoons melted butter and 2 cloves garlic minced; brush over the cooked naan and sprinkle with 1 teaspoon fresh cilantro or parsley chopped.