In a medium bowl, combine the sugar and warm water. Stir until the sugar dissolves. Add the dry yeast and stir until the yeast dissolves. Let the mixture sit for approximately 10 minutes; it will start to rise and get frothy.

In a large bowl, add the flour, baking soda, and baking powder. Stir a couple of times and form a well in the middle. Set aside.

Once the yeast mixture is ready, add the milk and yogurt and stir to combine. Pour the wet ingredients into the large bowl with the flour mixture. Mix the ingredients together with a wooden spoon until the mixture is just starting to come together. Use your hands to continue mixing. As soon as the mixture comes together in a sticky ball, stop mixing. Cover the bowl with plastic wrap and allow to rest for 1 hour in a warm place.

In the bowl of a food processor, add the basil leaves and leaves from the springs of oregano and thyme (discard the stems). Begin to process the herb mixture. Through the small opening at the top, pour in the olive oil slowly. The mixture will form something similar to a dry pesto. Add the herb mixture and the queso fresco to a small mixing bowl. Stir until combined.

Divide the dough into 8 equal size balls. Flatten each one out a little and add approximately 1 to 2 Tbsp of the herb and cheese mixture to the center. Fold up the dough around the cheese and herbs, pinching to seal it in. Repeat this with the rest of the dough.

Use a rolling pin to roll out each piece of dough into an oval shape. Each piece of naan will be approximately 6 to 7 inches long and about 1/4 inch thick.

Heat a cast iron skillet over medium-high heat. Brush both sides of one piece of naan with the melted butter and sprinkle with salt. Add to the hot pan and cover with a lid or aluminum foil. Cook for approximately 1 minute; bubbles should form at this point. Flip it over and cook for an additional 1 to 2 minutes, or until golden brown. Remove from heat and repeat the cooking process with the rest of the dough.

Serve immediately.