Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth, or if using fast action yeast, just add straight into the flour with the sugar and sea salt.
Put the flour and salt into a large mixing bowl and whisk to combine. Stir the yoghurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.
Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl and turn to coat. Cover and leave in a draught-free place (the airing cupboard, or an unlit oven) until doubled in size: roughly 90–120 minutes.
Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls (or six if you have a particularly large frying pan). Meanwhile, heat a non-stick frying pan over a very high heat for five minutes and put the oven on low. Prepare the melted ghee and any seeds to garnish.
Flatten one of the balls and prod or roll it into a flat circle, slightly thicker around the edge. Pick it up by the top to stretch it slightly into a teardrop shape, then put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in
patches. Turn it back over and cook until there are no doughy bits remaining.
Brush with melted butter and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other breads.
To make ahead and store- pile on top of each other and seal in foil. Reheat at 160c/gas3 for 10 minutes, remove the foil for 2 minutes and serve.
