Mix yeast and half of the sugar with 4 Tablespoons of the water. Let rest 10 minutes, until frothy.
Stir together the remaining dry ingredients, including the remaining sugar. Make a well in the middle and add all of the liquid except the oil. Bring the dough together using a fork. Take it out of the bowl and knead for six to seven minutes. Oil the outside of the dough, place in a large bowl, cover and place in a warm place for 2-3 hours.
Heat broiler. Place a baking sheet or broiler rack on the upper shelf. Punch down the dough. Flour a board or the counter and divide the dough into six. It should be very soft. Using a little flour, roll or pat each piece into naans that are really thing, less than 182 inch thick. Scatter with any toppings. Brush with butter.
Place on hot baking sheet or broiler rack and broil until the surface has some lovely golden spots, about 3-4 minutes. Flip and broil for another 2 minutes until the other side has also cooked through.
Brush the top with a bit more butter and serve.
Toppings: nigella, cumin, poppy or sesame seeds, cilantro, mint, lightly cooked onions, chilies, grated cheese or a combo.