If using active dry yeast: stir yeast and sugar into 3/4 warm water (105-110°F) and set aside to proof for 10-15 minutes.

Mix flour, 2 tsp. minced garlic, yogurt, salt, and oil in a large bowl. If using active dry yeast, add the proofed yeast; otherwise, if using instant dry yeast, add the instant dry yeast, sugar, and 3/4 cup lukewarm water (95°F). Add additional water as needed to create a soft dough. Using hands, knead dough in bowl until smooth, about 5 minutes. Cover dough with a damp cloth and let sit in a warm place until doubled in size, about 60-90 minutes.

Transfer dough to a lightly-floured surface and divide into 10-12 balls. (A scale can be helpful here.) Cover with plastic wrap and let rest for 15-20 minutes while you assemble the garlic-cilantro-nigella seed topping.

On a plate, mix the 1/2 cup minced garlic, 1/2 cup chopped cilantro, and nigella seeds (kalonji).

Roll out each ball of dough on the floured surface into a small disc about 1/2-inch thick. Place disc on garlic-cilantro-nigella seeds mixture and lightly press down to press mixture into dough. Return dough to floured surface and roll out to about 1/3" thick.

Heat a well-seasoned 12" skillet over medium-high. Working with 1 piece of dough at a time, cook dough, plain side down, until bubbles appear on the surface, about 1-2 minutes. Flip dough and cook until bubbles appear once more, about 1 minute. Transfer naan to a plate and remove skillet from burner when finished cooking all the dough.

To finish naan: using tongs, cook naan about 2" over open flame of burner, flipping until browned in spots, about 1 minute.

Return naan to plate and drizzle or brush with ghee. Serve hot.