In a small bowl, combine 2 tablespoons of warm water and 1 teaspoon of white sugar. Sprinkle the active dry yeast on top. Cover and let it sit for 5 to 10 minutes until it becomes fluffy and bubbly, indicating that the yeast is activated.
In a large mixing bowl, mix together the all-purpose flour, plain yogurt, warm water, olive oil, salt, and the proofed yeast. Use a stand mixer with the hook attachment or a wooden spoon to bring the dough together. Knead for about 1 minute until the dough is smooth.
Transfer the dough to an oiled bowl, cover it with plastic wrap and a warm damp towel, and let it rise in a warm place until it doubles in size, which usually takes about 1 to 1 1/2 hours.
While the dough rises, prepare the garlic butter by mixing together melted butter, minced garlic, salt, and chopped cilantro in a small bowl. Set aside.
Once the dough has doubled in size, divide it into 7 to 8 equal portions. Flatten each portion slightly on an oiled surface and place about 1/4 cup of shredded mozzarella and a sprinkle of grated parmesan cheese in the center. Seal the edges tightly to form a ball, then roll it out thinly without tearing.
Heat a skillet or pan over medium heat. Cook each stuffed naan on one side until golden brown, about 2 to 3 minutes. Flip and cook the other side for another 2 to 3 minutes. Repeat with the remaining dough.
Brush the cooked naan with garlic cilantro butter on both sides, or just one side if preferred. Serve warm and enjoy the cheesy goodness!
To reheat, simply toast the naan on a hot pan for about a minute on each side. Get ready to savor every cheesy bite!