After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won’t have too much trouble forming it into balls. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone on the bottom rack of the oven. Once the dough has rested for a half hour roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or olive oil. Bake the naan for about 3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes. Remove the naan from the oven and place on a cooling rack. Brush lightly with Ghee.