In a stand mixer bowl (or large mixing bowl), combine the flour, instant dry yeast, salt, baking soda, and baking powder. Mix dry ingredients briefly to distribute. Add in the yogurt (or buttermilk) and warm water. Begin mixing on low so dough just comes together into a shaggy form, then switch to a dough hook (if using a mixer) and knead for about 4 minutes on medium‑low speed. The dough may be sticky—that’s okay. Don’t add too much extra flour.

Once the dough is formed, turn it out onto a floured surface, shape into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let it rest for about 1 hour (or until nearly doubled in size) in a warm place. This rest allows yeast to work, giving soft, airy texture.

After the first rise, punch down the dough gently. Divide into 8 equal pieces. Shape each into a round ball. Optionally dampen hands to handle sticky dough. Let those dough balls rest, covered, for 10‑15 minutes so gluten relaxes and shaping becomes easier.

Flour your work surface lightly. Roll each dough ball into a teardrop or oval shape about ¼‑inch thick (slightly thinner or thicker depending on your preference). Don’t stress about perfection.

Heat a cast‑iron skillet (or heavy‑bottom skillet) over medium‑high heat for 5 minutes until very hot. You can test by sprinkling a bit of water—if it sizzles and beads, you’re ready. Place a naan into the skillet. Cook for about 30‑60 seconds until bubbles appear on the surface. Flip and cook the other side for another 30 seconds or so until you see golden/browned/blistered spots. For more dramatic char, you can finish over direct flame if you have a gas burner (using tongs to hold the naan over flame briefly).

Transfer cooked naan to a plate and cover with a clean towel to keep warm. Meanwhile, melt butter and mix with cilantro (if using). Brush this butter mixture over warm naan immediately so it absorbs and stays soft.