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Heat ½ cup evaporated milk in microwave or on stovetop to 100-110° F.
Combine flour and salt in large mixer bowl. Add yeast mixture and remaining 1 cup evaporated milk. Mix together on low speed using a dough hook for about 5 minutes or until a soft, smooth dough is formed. (Or knead by hand for 10 minutes.)
Divide dough into 12 pieces. Lightly flour work surface and rolling pin; roll out each piece into 7- to 8-inch ovals.
Heat cast iron skillet over medium-high heat until smoking hot. Brush one side of one dough oval with melted ghee; sprinkle with any optional seasonings. Stretch dough out a little and place oiled-side-down on hot skillet. Cook for about 2 minutes or until large bubbles form on top. Flip with a spatula; cook for 1 to 2 minutes or until toasted spots appear on bottom and naan puffs up a bit. Place on large plate. Repeat with remaining dough, ghee and seasonings. Serve with hummus.
Can also make into 24 mini naan. Divide into 24 pieces of dough and roll into 4-inch ovals.