Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)

Make a hole in the center of the flour, sugar and yeast mixture. Add the melted butter and yogurt

Start mixing with a spoon until the dry and wet ingredients start to combine. Use your hand to start kneading the dough that will now start to come together

Knead the dough until you get a smooth mixture. This takes kneading for ten minutes

Put the dough in an oiled bowl and cover let it rest for 1 hour

The dough will have doubled in size after one hour. Punch it down and place on a lightly floured surface

Divide the dough into 8 pieces. Cover with a kitchen towel to keep the dough from drying out as you begin the process of rolling out

Roll out the dough into a rectangular shape or in any shape that you like. Naans are never really perfectly shaped like chapati. I like to give them that authentic rectangular like shape

Heat a heavy non stick pan or skillet. Place the rolled out dough on the pan and let it cook until you see bubbles start to form or it puffs up

Flip the Naan and smear butter on the cooked side. You can use Ghee to spread on your Naan

Flip the second side, smear with butter and immediately remove from the pan. Repeat procedure until you are done with all 8 Naan

Cover with kitchen towel to keep warm. Sprinkle with Dhania (cilantro) before serving

How yummy, buttery, pillowy soft is that Naan? I could eat all 8 Naan in one sitting. D-DELICIOUS!!