Combine the water and honey in the bowl of a stand mixer and stir until the honey has dissolved. Add the yeast and give it a quick stir, then allow the yeast to proof for 5-10 minutes until foamy.
Turn the mixer onto low speed, and gradually add the flour, yogurt, salt, baking powder, and egg. Once those start to come together, increase the mixer speed to medium-low, and continue mixing the dough for 2-3 minutes, until the dough starts looking nice and smooth. The dough may be slightly sticky, but should form into a ball that pulls away from the sides of the bowl.
Take the bowl off the stand mixer and pull the dough out to form into a ball with your hands. Add a little oil to the bowl just to coat the bottom and the sides, then return the ball of dough to the ball, giving it a quick turn to coat it lightly in oil. Cover with a damp cloth and place in a warm area to rise for 1 hour, until doubled in size.
While the dough is rising, melt the butter in a small pan or in a microwave-safe bowl, then add the chopped garlic and stir so that the butter is infused with the garlic flavor. Set aside to brush on the naan just after cooking.
Once the dough has almost doubled in size, transfer it to a floured work surface. Cut into 8 equal size pieces and roll each into a ball with your hands. Then roll out each ball of dough on a floured surface using a rolling pin, forming a circle or oval until the dough is a little less than ¼-inch thick.
Heat a large cast-iron skillet or heavy saute pan over medium-high heat. Add one of the rolled-out dough sections to the dry pan and cook, one at a time, for 1 minute, or until the dough begins to bubble on top and the bottom turns lightly golden brown. Flip the dough with a spatula and cook on the second side for 30-60 seconds, or until the bottom is nicely golden brown as well.
Transfer to a plate and brush naan lightly with the garlic-infused butter, then sprinkle with a bit of chopped cilantro. Keep cooked naan covered while repeating the process with the remaining dough. Serve warm.