Activate yeast by mixing 2 teaspoons Dry Yeast, in lukewarm of 1 cup Milk with 2 teaspoons Sugar. Let sit for 30 mins or until it develops froth.
In another bowl mix 1 cup Greek Yogurt, 2 Eggs, and 1 stick melted butter
Mix all dry ingredients 3 cups White flour, 1 teaspoon Salt, and 2 teaspoons Baking powder in another bowl.
Add Yeast mixture to the Yogurt mixture and mix gently by adding the flower mixture ½ cup at a time without clumps. If it is too hard add some lukewarm milk. If it is too soft add some flour. The dough has to be just sticky enough to stick to the fingers.
Cover the dough with damp cloth and keep in a warm place or at room temperature for 1 hour.
Knead the dough and make tennis ball sized rolls and let sit for another 30 mins, cover with damped cloth.
Press the dough to ½ cm thickness and top with 1 teaspoon minced garlic and cilantro. Pan fry on medium high heat. Use the rest of the butter to coat the naan.
Stack the naans in an airtight container and serve warm.