In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ¾ cup of warm water (110°F). Stir gently and let it sit for about 10 minutes until bubbly and frothy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the activated yeast mixture along with ¼ cup of plain yogurt and 2 tablespoons of oil or ghee. Mix until a sticky dough forms, then turn it out onto a floured surface and knead for about 10 minutes.

Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour or until it doubles in size.

After the dough has risen, punch it down to release any air bubbles, and divide it into 8 equal portions. On a lightly floured surface, roll each portion into an oval shape about 8 inches long.

Heat a cast-iron skillet or non-stick pan over medium-high heat until hot. Place a rolled naan in the skillet and cook for about 1 minute until bubbles form on the top. Flip it gently and cook for another minute.

In a small bowl, mix together 2 tablespoons of melted butter and 2 cloves of minced garlic. Brush each naan with the buttery garlic mixture while they're still warm.