Combine yeast, water, and sugar in a bowl and let the yeast bloom for about 10 minutes or so.  Make a well with the flour and combine the yeast mixture, 2 tablespoons olive oil, and the yogurt  into it, adding some more flour while kneading until the dough is no longer tacky.

Form the dough into a ball and lightly coat it with olive oil.  Place it in a bowl, covered, in a warm place and let it rise until doubled for about an hour.  Meanwhile, in a small saucepan, combine the half stick of butter and minced garlic and set it on very low heat on a back burner.

Punch the dough down and cut into tennis ball sized pieces.  Dust a work surface with flour and roll the pieces out into rounds (it doesn't need to be perfect) until they're thicker than a tortilla, but thinner than a fluffy cooked pancake.  I'm able to do 2 at a time.

Heat a tablespoon of olive oil in a cast iron skillet on medium and working in batches, fry the dough, flipping over when bubble form on one side, about 2 minutes or so each side.  Remove to a plate.  I'm able to fry one at a time.  Replenish the olive oil a tablespoon at a time as you need it.

When all the naan is cooked, brush them with the butter garlic mixture on one side of each and serve.