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In a small bowl, stir together the warm water, yeast, and sugar. Let stand at room temperature, until foamy.
In another small bowl, stir together melted ghee and minced garlic.
In a medium bowl, stir together flour and salt. Add the yeast mixture, yogurt, and oil. Mix until a dough begins forming. Knead until it becomes smooth.
Remove dough, grease the bowl, replace dough, cover, let rise in a warm environment until doubled in size.
Punch down the risen dough. Divide into 8 equal pieces and shape into balls. Let rest for 15 minutes.
On a lightly floured surface, roll each into very thin rounds.
Heat a large cast-iron skillet over medium heat. Dip fingers in water and barely wet one side of the flattened dough, to make a sort of paste. Slap the wet side on the dry, hot skillet. Cook until the dough starts to puff and the edges begin to look dry. Flip
Remove from the skillet and cover with a tea towel to keep warm. Repeat for the rest of the balls. The skillet might need washing in between.
Brush both sides of each naan with garlic butter from earlier. Serve warm.