In a bowl, stir the sugar and the yeast into the lukewarm water. Let it sit for 10 minutes until foam and bubbles appear — that means the yeast is active.

In a large bowl, mix the flour with the salt so it is evenly distributed.

Add the yeast mixture, the yogurt, and the sunflower oil to the flour. Knead by hand for about 8 minutes until you have a smooth, elastic dough. Work with your thumbs, folding and turning the dough over each time.

Place the dough in a lightly greased bowl, cover with a damp tea towel, and set in a warm place. Let it rise for about 1 hour until doubled in size.

Turn the dough out onto a lightly floured work surface, divide it into equal pieces, and shape them into smooth balls. To create a nice skin, tuck the edges underneath the ball and roll it briefly. Place the balls on a baking sheet lined with parchment paper, cover with plastic wrap, and let rest for 15 minutes in a warm place.

Melt the ghee in a small saucepan and keep it warm over low heat so it is easy to brush on later.

Lightly dust your work surface with flour and roll each ball out into a flat oval about 0.1 inch thick. Roll from the center outward and try not to press too hard.

Heat a cast-iron pan over high heat until very hot. Cook the naans in batches: 1–2 minutes on the first side until golden bubbles form, then flip and cook the other side until the dough is cooked through. Adjust the heat if the outside browns too quickly.

Immediately after baking, brush both sides of the naan with the melted ghee. Serve the naans right away while they are warm and soft. Enjoy!