Directions

1. Place the warm water in a medium bowl. Sprinkle the yeast and 1 teaspoon of the sugar onto the surface of the water. Set aside for about 10 minutes, until foamy.
2. Whisk together the flour, 1 teaspoon of the salt, the remaining 1 teaspoon sugar, and the cumin seeds (if using) in a large bowl.
3. Add the yogurt and 2 tablespoons of the ghee to the yeast mixture; whisk until smooth. Pour into the flour mixture and fold together with a rubber spatula. Knead the dough in the bowl for about 3 minutes, until it is soft and slightly sticky.
4. Pour 1 tablespoon of the remaining ghee into a medium metal, ceramic or glass bowl; add the dough and turn to coat. Cover the bowl with plastic wrap and place the bowl in a warm place to proof for 1 hour, until the dough is doubled in size.
5. Transfer the dough to a floured surface and separate it into 8 equal pieces. Shape each piece into a ball, dipping your hands in flour as needed to keep the dough from sticking. Roll or stretch each piece into an oblong shape about 1/4 inch thick, placing a damp dish towel over the dough pieces so they don’t dry out.
6. Heat a medium cast-iron skillet on the stove over high heat for 5 minutes. Add 1 teaspoon ghee and heat until almost smoking. Place 1 piece of dough in the skillet and cook for 1 minute, or until the naan is a little charred, bubbled and blistered on one side. Flip over and cook the other side for 1 minute, until the second side is lightly charred.
7. Transfer the naan to a cutting board, sprinkle kosher salt and any spices you like over top, and cover with a dish towel to keep warm. Repeat with the remaining pieces of dough, adding more ghee to the pan as needed. You can also brush the cooked bread with ghee and sprinkle salt and additional cumin seeds if you like.