Sieve the flour. Mix sugar and yeast in 1 cup warm water and stir until yeast dissolves. Cover and wait for 5 to 7 minutes until the yeast foams. Mix this liquid with yoghurt, ghee/butter, salt and flour, and make a soft dough, adding more water as necessary. Knead the dough for 6 to 7 minutes. Let the dough rest under a damp cloth for 30 minutes. Preheat the oven (see below). Knead the dough briefly, divide into 20 pieces. Pat and gently stretch each piece into an oval shape about 1/4 inch thick. Sprinkle with a pinch of nigella (optional).

Baking the naan: Place baking stone (I use an unglazed kitchen wall tile) on the bottom rack of the oven, leaving a 1-inch space between the tile and the oven walls to allow air to circulate. Preheat the oven to 450 F. As soon as the naans are formed, place them on the heated stone, and bake for about 4 minutes, until the bread has golden patches on top and a crusty browned bottom surface. (It's best to form the naans as you bake them, so that they don't rise too long). Remove the naans and brush the tops with melted butter (optional). Serve warm.

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