Mix lukewarm water with sugar and yeast. Cover and let the yeast activate.
Pour the flour in a mixing bowl and mix in the salt. Make a well in the center and pour in the prepared yeast water. Using a wooden spoon, mix it all together.
Start kneading using your hands, for about 7 minutes or until the dough is smooth and soft. Form the dough into a ball.
Tip: you can use a stand mixer, using the dough hook.
Grease a mixing bowl with ½ teaspoon oil and place the dough ball in it. Pour the rest of the oil into the bowl and rub it on the dough. Cover the mixing bowl with a clear wrap and leave it aside for the dough to almost double in size. Can take 3-4 hours or up to a day, depending on method.
Option 1 (3-4 hours): keep the bowl inside an oven with just the light on for the dough to rise quickly.
Option 2 (overnight): keep the mixing bowl in the fridge and let it slow rise overnight.
When ready to make the naan, place a flat skillet on medium high heat. Knead the dough lightly and divide the dough into 7 dumplings. In one bowl mix the sesame seeds and cilantro and keep aside. In another bowl, pour ¼ cup water and keep a pastry brush handy.
Tip: cast iron gives a good brown crust, but you can use any other pan too.
Take one dumpling, sprinkle it with a little bit of flour and roll it thin into a teardrop, circular or oval shape. Sprinkle a little bit of the sesame cilantro mix on one side and lightly roll once again to press it into the dough. Flip the dough and brush a little water on the other side.
Place the waterside on the medium high heat flat skillet and immediately cover the skillet. In 1 minute, you will see bubbles appear on the naan. At this point, drizzle ½ teaspoon ghee and flip the naan using a spatula (the naan should release from the pan easily). Let it cook for 1 minute and then take it off the hot skillet. Continue making the rest of the naan's the same way and serve warm. Last but not least, enjoy them!