Naan

Add the yeast and half a tablespoon of sugar to warm water; let sit to activate.

Mix five cups of flour with a teaspoon of sugar and a teaspoon of salt.

Add the bloomed yeast and water; add another half cup of water, keeping the dough a little loose.

Knead by texture until smooth and tacky; do not over-knead or it gets tough.

Oil the dough in the bowl, cover with plastic wrap and rest at least an hour; or refrigerate overnight for more flavour and acidity.

Roll out the naan.

Bake on a pizza stone in a 500F oven about five minutes, until puffed and coloured on the bottom.

Brush lightly with ghee.

Variation: add garlic to the dough for garlic naan.