In a bowl, combine water and sugar. Sprinkle yeast on top and set aside until it activates, approximately 5 minutes. Once the mixture foams up, add yogurt, milk, and minced garlic to the activated yeast. Stir until combined.
In another bowl, mix together flour and salt. Make a well in the middle of the dry ingredients, and slowly add in the wet ingredients. To combine, slowly fold in the sides of the flour and continue to do this until the dough is smooth.
Pour the dough out onto a lightly floured surface and knead for 4 minutes or until it is no longer sticky. Place the dough back into the bowl, cover with plastic wrap, and let it rise in a warm space for an hour.
After the dough has doubled in size, evenly cut it into 12 portions. Form each portion into balls and roll them out to ¼ inch.
Heat the skillet over medium heat. Brush one side of the rolled out dough with butter, place dough butter side down in the skillet, and then brush the other side with butter.
Let cook until air pockets begin to form and it’s golden, about 1-2 minutes on each side.
Brush the remaining butter on the naan once they’re all finished cooking, and top with fresh cilantro.
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