Add flour, yeast, lukewarm water, sugar, and salt to a mixing bowl.
Add a little lukewarm water and yogurt at a time to knead the dough together. If needed, add a little more lukewarm water.
Finish the dough off with the olive oil. The dough should feel moist and a little sticky (this is what gives it a nice, not dry texture), but you should still be able to handle it easily. Knead for 3-4 minutes. Cover with a towel and let it rise in a warm place for 1.5-2 hours or until it has doubled in size.
Separate dough into six round pieces. Let them rest until ready to roll out on a floured surface. Roll out to ~ 1/4 inch thick.
Heat a cast iron or skillet on medium heat. When you’re absolutely certain it’s hot, place rolled out naan on it. Flip the naan when bubbles arise and the other side has browned and has black spots on it. Cook for about 2-3 minutes per side.
For the cilantro topping, mix equal proportions of melted vegan butter and olive oil (~ 1 tbsp of each) and add some chopped cilantro to that. Spread this mixture on naan that comes fresh off the pan!
