In a large mixing bowl or the bowl of your standing mixer, whisk together the warm water, yeast, and sugar. Let sit for about 10 minutes, or until yeast is proofed and foamy.

Add the salt, half of the ghee, and the yogurt to the to the yeast mixture. Knead in the flour a half cup at a time with the dough hook attachment on your standing mixer or with a wooden spoon and then by hand when it becomes to difficult to stir. Knead for 5-8 minutes or until dough is elastic. It will be sticky.

Lightly oil a large bowl. Add the dough to the bowl and cover with plastic wrap. Let rise in a warm place for 45 minutes to an hour, or until doubled.

Punch down the dough and knead for another five minutes. Divide into six evenly sized pieces and roll into 8 inch wide discs.

You can cook these on your grill, under the broiler in your oven, or on the stovetop in a fry pan. Preheat your appliance of choice and cook each naan for about two minutes on each side or until they puff up and brown spots just start to appear.