To a mixing bowl, add 3.0 g salt, 300g of all purpose flour and 1.25 g sugar.
In a separate small bowl, combine 22.5 ml warm water, 1.55 g active dry yeast, and 3.12 g sugar. Let sit for a few minutes to activate the yeast.
Once the top of the yeast mixture starts to form small bubbles, add the yeast mixture to the mixing bowl. Add 240–360 ml water (and more as needed if the dough is too dry) to the bowl and mix together with hands. Knead until the dough is smooth, tacky, loose, and easy to work with. Work with fists.
Place dough back into the bowl and thoroughly coat with canola oil. Cover the bowl of dough with plastic wrap and let sit for about an hour or until the dough is about twice its original size. Then, put in the fridge either boiled or as is for at least an hour or until the next day.
Divide the dough into equal parts. Roll each part into a ball and place onto a baking sheet that is dusted with flour. Cover the baking sheet with plastic wrap and refrigerate for at least 8 hours, or up to 2 days.
Roll out the naan and place into a 500 degree Fahrenheit oven for about 5 minutes until it is risen and puffy. Lightly brush with ghee and enjoy!