Naan

In a small bowl, add 1 tsp sugar, 1/2 cup warm water, and 10 g active dry yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.

Add the yeast mixture, 1/2 cup plain yogurt, 1 tsp salt, and 1 Tbsp oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.

Divide the dough into 8 equal portions. Roll the dough to an 8″ (230g) circle using a rolling pin.

Heat up a cast iron skillet over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done. Brush with melted butter, and serve warm.

Brush cooked naan with 3 Tbsp ghee, and serve warm.