Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this yeast water.
In a large bowl, mix salt and flours.
Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. Ideal room temperature for dough to work will be around 80ºF.
Punch down dough. Knead again and let it stand another hour till double in size.
Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.
Melt the Ghee in a large frying pan. Add the onion and cook 5 minutes or until softened. remove from the heat and add the seasoning and chopped cilantro. Set aside.
Preheat oven to 450 ºF.
Divide the dough ball into two smaller but equal balls.
Roll out one dough ball by hand to about 5" diameter set aside.
Roll out the second dough ball by hand to about 5" diameter. Sprinkle about one Tablespoon of onion evenly on the top.
Put the saved 5" diameter dough on top of the onions. Press and roll out to 6" round, oval or triangular shape.
Wet you hand and lightly brush the top of the Naan. Sprinkle some cilantro evenly on the surface as garnish. Press the chopped cilantro leafs onto the surface.
Brush the top of the rolled Naan with melted Ghee.
Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.