Bloom the Yeast: In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until the top is very frothy.
Make the Dough: In a large bowl, whisk together the flour and kosher salt. Make a well in the center and add the frothy yeast mixture, yogurt, and olive oil. Stir until a dough begins to form.
Knead: Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic.
Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
Prep the Butter: While the dough rises, melt the butter and stir in the minced garlic and chopped cilantro. Set aside.
Divide and Roll: Gently punch the dough down and turn it out onto a floured surface. Cut into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to roll each ball into an oval about ¼ inch thick.
Heat the Griddle: Preheat your Blackstone or flat top griddle to medium-high heat. You want it nice and hot to get a good puff. Lightly coat the cooking surface with a very thin layer of oil.
Cook: Place the rolled dough onto the hot griddle. Cook for 1 to 2 minutes until large bubbles form on the top and the bottom has dark golden-brown charred spots.
Flip: Flip the naan and cook for another 1 to 2 minutes on the second side.
Butter and Serve: Remove from the griddle and immediately brush generously with the garlic cilantro butter. Serve warm!