1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Mix well.
3. Add the activated yeast mixture, olive oil, and Greek yogurt to the flour. Stir until the dough begins to form.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Add extra water if needed to achieve the right consistency.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1–2 hours or until doubled in size.

2. Divide and Fill the Dough

1. Punch down the dough and divide it into 8 equal portions.
2. Flatten each portion into a circle, about 1/4-inch thick.
3. Place a generous spoonful of shredded cheese in the center of each circle.
4. Fold the edges of the dough over the cheese, pinching to seal it inside.
5. Gently roll or press the filled dough to flatten it slightly.

3. Cook the Cheesy Naan

1. Heat a cast-iron skillet or non-stick pan over medium-high heat.
2. Place a dough portion on the skillet and cook for 1–2 minutes until bubbles form and the bottom is golden brown.
3. Flip and cook the other side for another 1–2 minutes.
4. Remove from heat and brush with melted butter mixed with minced garlic and fresh cilantro.