Combine flour, yeast, salt, baking soda, and baking powder in a stand mixer with a paddle attachment. Mix on low speed.

Add yogurt and warm water. Beat until a shaggy dough forms. Switch to a dough hook and knead for 4 minutes on medium-low speed.

Flour a work surface. Turn out the dough and sprinkle with flour. Knead into a ball. Divide into 8 equal pieces and form into balls.

Dampen your hands and gently work with the sticky dough. Add more flour only if necessary.

Oil a sheet of parchment paper. Coat dough balls with oil. Cover with another parchment sheet and let rise for 1 hour.

Flour a work surface. Roll each dough ball to about 1/4 inch thick. Lightly flour as needed.

Gently pull the dough into a thinner, oblong shape. Let rest for 10 minutes in a single layer.

Preheat a cast iron pan on medium-high heat for 5 minutes. Test heat with water.

Add one naan to the hot pan. Cover and cook for 30-60 seconds until bubbles appear.

Flip and cook for 30 seconds more until the dough looks cooked and has charred spots.

Transfer cooked naan to a plate and cover with a towel to keep warm.

Melt butter and stir in cilantro. Brush over warm naan.