Dissolve yeast and sugar in warm water. Let the mixture get nice and foamy. This will take about 10-15 minutes.

Put the dry ingredients for the base into a food processor. Turn on processor and slowly add oil. You can use olive oil if you don't want ghee. Slowly pour in the yeast starter. Then slowly pour in water until the the dough forms a ball and cleans the bowl. Let the dough knead in the processor for 2 minutes. This step can be done the traditional way, with elbow grease, of course.

Put the dough ball into a plastic bag that is at least twice as big. Put the bag in a warm place and allow to rise, at least double in size. This could take 1-2 hours, depending on how warm it is.

Divide the dough into 4 pieces and pat them out into thin discs. You can roll them out if you want but I like to just use my hand. An uneven surface and even a thin spot or two are desirable. Cover with a damp cloth or plastic and let rise for about 20 minutes.

Turn on your oven broiler and put a heavy frying pan (cast iron) on the stove on a high flame. Butter both sides of a piece of dough. When the pan is very hot, flip it over and place the dough circle on the bottom of the pan (now facing up) then stick the pan upside down into the oven with the dough about 6 inches below the broiler. A cast iron pan works better than a stone as it gets hotter and holds more heat.

Check after 2 minutes, less if this is the first time you've ever cooked naan in this kitchen. It could take 3-4 minutes to cook the naan, depending on how hot your broiler is. The naan could go from perfectly done to burned in very short order so keep an eye on it.

Pull out the pan when ready, brush the naan with butter and sprinkle with salt. Put the pan back on the stove to get it hot and brush another piece of dough with butter in preparation for cooking.