In a large bowl, add the warm water and yeast. Let it sit for a few minutes.
In the meantime, whisk together the honey, yogurt, olive oil and salt.
Add the flour and the yogurt mixture to the bowl with the yeast, and mix with a spatula. When the dough comes together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). Once it comes together, stop kneading.
Lightly oil a clean bowl with olive oil (the bowl should be large enough to allow the dough to double in size). Place the dough into the prepared bowl and cover with a kitchen towel. Put in a warm place for about 1 hour, or until about doubled in size (the warmer the spot, the faster the dough will rise).
Dust your clean counter with some flour and place the risen dough on top. Sprinkle some of the flour on top of the dough and on your hands. Cut the dough into 8 equal pieces. Roll each portion of dough into a ball, using more flour if needed to keep it from sticking.
Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick. Brush off any excess flour.
Heat a cast iron pan on medium-high and once it is heated up, place the rolled out dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the bottom is lightly browned and has a few dark brown/black spots. Remove the naan from the skillet and brush with melted butter. Repeat with the remaining naan, adjusting the heat lower if necessary as you go (I usually end up lowering the heat to medium after the first few naan). Top with butter and a sprinkle of cilantro and serve warm.