Combine flour, yeast, salt, baking soda and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.

Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed. It may look very sticky at first but will come together as it kneads (don't add more flour).

Generously flour a work surface. Dump out the dough and sprinkle it with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.

Oil a sheet of parchment paper. Place dough balls on top and roll them around to coat with oil. Cover with another sheet of parchment paper and let rise 1 hour.

Flour a work surface. Use a rolling pin to roll each dough ball flat to about ¼” thick, if not slightly thinner. Lightly flour dough as needed.

Lift the dough off the counter and use your hands to gently pull it into a thinner, slightly oblong shape. Let it rest 10 minutes in a single layer.

Meanwhile, preheat a cast iron pan for 5 minutes on medium-high heat. You’ll know it’s hot enough when you sprinkle it with water and it beads and evaporates immediately.

Add one naan to the pan. Cover the pan and cook until bubbles start to grow on the top of the naan (about 30-60 seconds).

Flip and cook on the other side until the dough loses its shiny, raw look and starts charring in spots (about 30 seconds more).

As naan breads are cooked, transfer them to a plate and cover with a towel to keep warm.

Melt the butter and stir in cilantro, if using. Immediately brush the butter over warm naan.