In a large bowl, mix together bread flour, salt, sugar, and yeast until combined. Make a well in the center of the bowl, and add in water, skyr, and 1 1/2 teaspoons ghee. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry bits remain, about 2 minutes.
Knead dough on a wooden cutting board or work surface for an additional 3 to 4 minutes until a smooth dough forms. Wipe bowl clean, then rub with 1/2 teaspoon ghee. Place dough in the bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm spot for 60 to 90 minutes, or until it doubles in size.
Divide dough into six equal portions and form each into a ball. Roll out each ball into an oblong, oval-shape, between an 1/8” and 1/4" thick. Keep covered until ready to cook.
Preheat a cast iron skillet on high heat until just barely smoking. Add a little bit of oil in the pan, then place the naan into the pan. Cook for 1 to 2 minutes until blisters form on the other side. Flip and cook for an additional 1 to 2 minutes. Turn down the heat as needed if it begins to burn.
Meanwhile, melt 2 tablespoons of ghee and garlic in a small saucepan on medium-low heat. Cook garlic for 1 to 2 minutes, until aromatic and cooked through. Set aside.
Brush hot naan with garlic ghee and top with cilantro. Serve hot.