Preheat oven to 230˚C (gas mark 8 / 450 ˚F)
Dissolve sugar in warm water.
Add yeast. Yeast should froth, if it doesn’t, start over with fresh yeast.
In a separate bowl, sift salt with flour.
Make a well in the centre and add yoghurt, ghee and yeast mixture.
Knead well until it forms a dry, soft dough. Shape into a ball. If dough is sticky, add more flour until elastic.
Coat a separate bowl with oil or ghee and roll dough into it until fully coated.
Shake off excess oil and cover with damp tea-towel or cloth.
After 2 or 3 hours, dough should have doubled in size.
Knead the dough and divide into around 6 equal portions.
Flatten and mould into typical ‘pear’ shaped naan.
Bake for about 10 minutes in the preheated oven.
Brush with ghee or butter and serve.