First, combine water, yeast, and sugar in a bowl, then stir to combine. Add the yogurt, oil, then flour, and sprinkle salt on top. Using a rolling pin, combine the ingredients together until there are no dry spots of flour.
Clean out the rolling pin and use your hand to knead it into a cohesive ball. The dough is sticky at this time. Cover the bowl with a lid and rest for 10 minutes. Then, knead again until you get a somewhat smooth top. Cover and place it in a warm place and proof until double its original, about 45 to 60 minutes. I placed mine in an oven with a cup of hot water.
When ready, uncover and punch the dough to release the air. Then, transfer to a work surface and knead to remove additional air bubbles before you divide into 6 equal portions.
Roll each piece into a ball. Wet your palms with water before handling if the dough is too sticky. Dab some water on top of each ball and cover with a towel to prevent it from drying out.
Meanwhile, place butter in a bowl and microwave to melt it, about 30-45 seconds. Let it cool slightly and add the chopped cilantro, then stir to combine. Set it aside.
Preheat a non-stick or cast-iron skillet over medium heat.
Now, take a dough ball and flatten it with your palm, then roll it into a teardrop shape, about 8in-9in long. Brush the top with water.
Place the moist side down on the hot pan. Cook until you see bubbles at the top. Then, turn the skillet so the heat can cook the dough or flip the dough (if using non-stick pan) and cook this side until slightly charred.
When ready, brush a layer of melted butter on top. Serve warm with a side of curry.