Method
1.	Stir 4 teaspoons of sugar, ginger powder and yeast into the warm water.
	Stir the mixture and let it stand for 10 minutes.
2.	Add remaining 4 teaspoons sugar, shortening and salt to the scalding milk,
	stir until all the sugar has dissolved.  Cool the milk mixture to the same
	temperature as the yeast mixture.
3.	Transfer both the liquid mixtures to a large bowl.  Add half the flour and mix
	with a fork, gradually add the rest of the flour and continue mixing until you
	form a smooth dough.  Transfer to a floured surface and knead with hands
	until elastic and smooth.
4.	Place the dough back into the bowl, brush with oil, cover and let stand for at
	least 1.5 hours or until double in size.
5.	Place the dough on a floured surface.  Punch down the dough and divide into
	12-14 equal portions.  Cover them with a damp cloth to prevent the dough from
	drying out.
6.	Roll each portion between floured hands into very smooth balls.  Cover the
	balls with a damp cloth.  Using your fingers, gently flatten the balls.
	Cover and rest for 10 minutes.
7.	On a well floured surface, lightly roll 1 ball of dough at a time into a 7" round,
	turning the dough over once.  Work with enough flour so dough does not stick.
8.	Place the naan on a baking sheet. Using a pastry brush, glaze the naan with
	egg white and sprinkle with sesame seeds.
9.	Bake 2-3 at a time in 450F for about 5-8 minutes or until golden brown.
	Repeat with the remaining dough.
10.	Allow the naan to cool slightly and smear with a thin layer of butter