To the bowl of a stand-mixer fitted with the dough hook attachment, add the hot water, yeast, and sugar. Stir and let sit 5 minutes. Add salt and olive oil. Turn the mixer on low speed and gradually add the flour until completely incorporated. Dough will be elastic, yet sticky and loose.
Transfer dough to a large (5qt or larger) bowl. Cover with a kitchen towel and allow to rise at room temperature for 2 hours. Dough will expand substantially.
Once dough has risen, refrigerate for 1-2 hours before making naan for easier handling.
Combine oil, garlic, and cilantro in a small bowl.
Flour your work surface. Portion dough into balls, about the size of a tennis ball. Roll out the balls into circles about 8 inches wide (naan do not have to be perfectly circular, they're meant to be rustic). If stacking the rolled dough, separate them with waxed paper.
Heat a cast iron skillet or frying pan over medium-high heat. Coat the pan lightly with olive oil (you may need to add more later). Place one dough round into hot pan. The naan will begin to puff up. Gently brush the top side of the naan with the olive oil/garlic/cilantro mixture. Cook until golden brown, then flip (about 2-3 minutes). Brush the other side with the oil mixture. When browned on both sides and cooked through, remove to a plate lined with paper towels. Sprinkle with fine sea salt. Repeat with remaining naan.
Serve naan warm with curry.