Mix 2 tbsp warm water with the yeast and sugar, leave for approx 10 minutes until beginning to foam
Add the yoghurt to the yeast mixture
Seive the flour in to a bowl and fold in the yoghurt/yeast mixture
Add the remaining warm water and mix until a stiff dough forms, tip out on to a floured surface
Kneed the dough for 5 - 10 minutes until smooth
Form the dough in to a ball, place in an oiled bowl and cover with a damp towel or clingfilm
Leave to rise in a warm place for 1.5 - 2hrs
Once the dough has doubled in size tip out on to a floured surface, knock back,kneed for a minute and divide in to 6 - 8 equal pieces
Heat a large frying pan or cast iron griddle on a medium high heat
One by one take each piece of dough and roll/strech into a flat pear shape, approx 5mm thick
Place each Naan on to the pre heated pan/griddle and leave for approx 3 mins until bubbles begin to form. Turn over and leave for another 3 minutes or so, the baubbles will char slightly. A slight smear of oil on the bread before hand can help.
Whilst cooking the next Naan brush the cooked Naan with the melted ghee or butter mixed with Nigella seeds. Repeat for each Naan, enjoy warm.