Combine the sugar, yeast, and warm water in a small bowl. Stir well and set aside for about 10 minutes until the yeast blooms and creates a frothy, foamy layer on the surface.

Combine the flour and salt in a large mixing bowl. Pour in the foamy yeast mixture and the room-temperature yogurt, then stir until the ingredients come together into a shaggy dough.

Knead the dough directly in the bowl for 2 to 3 minutes, adding a tablespoon of flour or water at a time if needed, until the texture is smooth and soft to the touch.

Cover the bowl with a damp tea towel and place it in a warm, draft-free spot—like an oven with the light turned on—to rise for about 1 hour, or until the dough has doubled in size.

Divide the risen dough into 8 equal pieces and roll each into a circle or oval about 1/8 to 1/4 inch thick, using extra flour to prevent sticking.

Heat a cast-iron or nonstick skillet over medium-high heat until the surface is hot. Place one dough round in the pan and cook for 2 to 3 minutes until bubbles form across the surface and the bottom shows deep brown spots.

Flip the bread and cook the other side for 30 to 60 seconds until browned. For a traditional charred finish, use tongs to hold the bread briefly over an open gas flame after flipping.

Brush the hot bread with melted butter and sprinkle with cilantro. Serve immediately while still hot and pliable.