In a small bowl, combine the warm water and sugar, stirring gently until dissolved. Sprinkle the yeast over the water and let it sit for about 5 to 10 minutes until frothy.
In a large mixing bowl, combine 1 cup of flour and salt. Once the yeast mixture is frothy, pour it into the flour mixture along with the oil. Mix until a dough starts to form.
Transfer the dough to a floured surface and knead for about 5 to 7 minutes until smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm place for about 1 to 2 hours, or until doubled in size.
Once risen, punch down the dough and add the chopped jalapeños and cilantro, kneading gently to incorporate.
Divide the dough into small balls (about the size of a golf ball) and roll each into an oval or circle about ¼ inch thick.
Heat a cast iron skillet or frying pan over medium-high heat. Cook each rolled naan for about 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
Remove from the skillet and brush with melted butter, sprinkling with additional cilantro for garnish.
