In a large mixing bowl, combine the plain flour, baking powder, and caster sugar. Add the melted butter and natural yogurt. Gradually pour in the water, mixing continuously with a spatula until a soft dough forms. Note: Stop adding water once you have a dough ball, as the amount of water needed depends on the consistency of the yogurt you use.

Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Grease the mixing bowl with olive oil and place the dough back into the bowl. Cover with a damp cloth and let it rest for 1 hour.

After the dough has rested, divide it into 8 equal portions. Roll each portion into a ball and then flatten it with a rolling pin into an oval or teardrop shape, about 1/4 inch thick.

Heat a large skillet over medium-high heat. Place one of the rolled-out naans into the hot skillet. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook the other side for another 2-3 minutes until golden brown spots appear. Repeat with the remaining dough portions.

In a small bowl, mix the melted butter and minced garlic. Brush this mixture over the hot naans as soon as they come off the skillet. Sprinkle with chopped coriander leaves.

Serve the naans warm, either as a side to your favorite dishes or on their own.