In a large bowl, mix the all-purpose flour, salt, sugar, and baking powder until well combined.

Make a well in the center of the dry ingredients and add the yogurt and warm water gradually. Mix to form a dough.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a dishcloth, and let it rise in a warm spot for about an hour, or until doubled in size.

While the dough is rising, melt the butter in a small saucepan, add the minced garlic, and cook over low heat until fragrant.

Once the dough has risen, punch it down and divide it into 6-8 equal parts. Roll each piece into an oval or teardrop shape, about 1/4 inch thick.

Heat a skillet over medium-high heat. Place rolled naan on the hot skillet, cooking until bubbles form (about 1-2 minutes). Flip and cook for another 1-2 minutes.

Brush the garlic butter on top of the hot naan after cooking.

Sprinkle with fresh cilantro if desired, and serve warm.