Add the sugar and yeast into the water water and mix gently to combine. Leave it to rest for 5 minutes.
In a big bowl, add both the flours and salt. Mix using a whisk.
To the water and yeast mixture, add the olive oil (reserving 1 tsp for later). Add this mixture to the bowl containing flour. If you have a kitchen machine, knead using a dough attachment for 5 minutes, until the dough is nice and smooth. If kneading by hands, knead for a good 10 minutes until the dough is smooth.
Form the dough into a big ball and apply the remaining 1 tsp of olive oil all over the dough ball. Put it into a bowl and cover with a thick kitchen towel. Leave it to rise for at least an hour in a darker and warmer place (switched off oven or microwave is ideal).
Once the dough has risen to double the quantity, knock out the air using your fist. Form 8 equal sized balls with the help of some dry flour to prevent it from sticking.
Put a pan on high heat and let it heat up.
In a wide plate/tray spread the dry flour. Place a dough ball onto the plate and cover it with the dry flour. Flatten it using your fingers, then transfer to a clean surface. Roll it using a rolling pin until it is about 15 cm in circumference.
Once the pan has heated up really well, transfer the rolled naan onto the pan. Wait for a minute until the naan develops bubbles all over. Then flip. Cook the naan on both sides until it develops dark brown spots all over. You can use a thick kitchen cloth or a spatula to press the naan gently so it cooks evenly.
As soon as the naan is cooked and you take it off the pan, spread some ghee all over to keep it soft (optional). If you want to keep it vegan, you can use vegan butter instead.
Wrap into a thick kitchen towel until served.
