Activate the yeast. Combine the warm water, sugar, and yeast in a small bowl. Stir gently and leave for approximately 10 minutes, until the mixture looks foamy.

Make the dough. In a large mixing bowl, combine the flour and salt. Add the yogurt, oil or ghee, and yeast mixture. Mix until a soft dough forms, then turn onto a lightly floured surface and knead for approximately 10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky.

Let the dough rise. Place the dough in a lightly oiled bowl, cover, and leave in a warm place for approximately 1 hour, or until doubled in size.

Divide and shape. Gently deflate the risen dough and divide it into 8 equal portions. Roll each portion into an oval approximately 8 inches long. Keep the remaining dough covered while you work to prevent it from drying out.

Cook the naan. Heat a lightly greased cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Place one naan in the hot skillet and cook for approximately 1 minute, until bubbles appear and the underside develops golden-brown spots. Flip and cook for another minute, until golden and cooked through. Repeat with the remaining dough.

Finish with garlic butter. Mix the minced garlic with the melted butter. Brush generously over each naan while still warm, then sprinkle with chopped cilantro or parsley and a little flaky salt, if desired. Serve immediately.