In the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, and yeast. Let stand until the yeast blooms, about 15 minutes.

Meanwhile, heat the butter in a small skillet over medium heat.  Stir in the garlic and remove from the heat; set aside.

Add the flour, yogurt, salt, and garlic butter to the yeast mixture and knead until smooth, about 5-7 minutes. (You can also make this by hand or in a bread machine.) Transfer the dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of a large bowl with non-stick cooking spray. Place the dough in the bowl, loosely cover with a kitchen towel or plastic wrap and place in a draft-free space to rise until doubled in size, about 1 1/2-2 hours.

Transfer the dough to a lightly floured work surface. Gently deflate the dough and divide into 12 equal portions. Cover portions lightly with a kitchen towel and let rest for 20 minutes.

Using a lightly floured work surface with a rolling pin, roll each portion into an oval, approximately 1/8-inch thick.

Heat a 12-inch cast iron skillet over medium heat. Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.

Transfer naan to a platter and serve while warm. Leftovers can be stored at room temperature for up to 3 days or tightly wrapped and frozen for up to three months. Enjoy!