To a small bowl, add the 2 tablespoons of warm water and 1 teaspoon sugar. Sprinkle the active dry yeast on top. Cover and let it sit for 5 to 10 minutes until it's fluffy and bubbly. The yeast is now alive and proofed.

To a large mixing bowl, add the all purpose flour, plain yoghurt, warm water, olive oil, salt, and the proofed yeast. Using a stand mixer fitted with the hook attachment, mix until a dough comes together and then knead for 1 minute. You can also use a rubber spatula or wooden spoon to bring the dough together and then knead by hand just by folding it for a 1 minute.

Transfer the dough to an oiled bowl and cover with saran wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to an hour and a half.

While it doubles in size, you can make the garlic butter. To a small bowl, add the melted butter, minced garlic, salt, and cilantro. Mix and set aside.

After the dough has proofed, divide it into 7 to 8 equal portions (8 for smaller pieces, 7 for larger).

Take a flat plate and oil it. You can also oil your clean countertops or parchment paper. Spread the dough just a little bit on the plate and then add about 1/4 cup shredded mozzarella and a sprinkle of grated parmesan in the center. Bring the edges together and seal tightly into a ball. Then roll it out as thin as possible without tearing it until it's thin and wide.

Heat an iron skillet or pan over medium heat. Once it's hot, drop one in at a time. Cook on one side until golden brown, about 2 to 3 minutes. Flip over and cook the other side for another 2 to 3 minutes. Transfer to a tray and repeat with the rest of the dough.

Brush the naan with the garlic cilantro butter on both sides or just one side and enjoy warm! To reheat, just toast it on a hot pan for a minute on each side.