• In a large bowl, combine the warm water, sugar and yeast and let sit for 3 minutes until it bubbles.
• Stir the yogurt, egg, and olive oil together and add to the yeast.
• Add the salt to the flour and stir into the wet ingredients until smooth.
• Use your hands and form a ball with the dough, then place in the bowl.
• Cover the bowl with a towel and place in a warm place. Let the dough rise until doubled, about an hour.
• Lightly dust a surface with flour and pour the dough out. Roll the dough into a ball and cut into 6 equal pieces.
• Roll each dough ball in some flour and place on a plate. Cover with a clean tea towel and place in a warm spot to rise for 20 minutes.
• Heat a pan over medium-high heat and lightly grease with an oil-coated paper towel.
• Roll each dough ball out to ¼ inch thick.
• When the pan is hot (you can use cast iron also) and has a few whiffs of smoke, add a piece of the naan and cook for a minute or 1 ½ minutes. The dough should bubble, and the bottom should get browned and lightly crisped. Flip and cook the other side for a minute. Remove and keep warm.
• Repeat with the remaining dough.
• Brush the dough with the ghee.

For a garlic butter version, heat the butter in a small pan and add the garlic. Cook for 1 minute, remove and cool, and brush over the warm naan; sprinkle with parsley.

For a cheese version: Roll the naan out thin, then add a tablespoon or so of cheese. Pull the sides together and pinch in the middle. Roll the dough out again. Cook as directed above. You may wish to brush with ghee when it has cooked through.