Fast garlic naan

Warm the beer in a saucepan to about 90F.

Pulse the flour, salt and sugar in a food processor until the salt is evenly distributed.

Stir the instant yeast, olive oil and yogurt into the 90F beer until not very lumpy.

With the food processor running, drizzle in the yogurt beer. By hand: combine dry and wet in a bowl, stir with a sturdy spoon to a shaggy mess, then squeeze with a wet hand to work out lumps.

Turn out onto a lightly floured surface and knead about two minutes, pushing and folding, until it does not tear on a tug.

Rest in a covered bowl, or under a damp towel, 20 minutes.

Divide into four pieces of roughly 150 grams; pre-shape by folding in the sides and rounding into a ball.

Cover with a damp towel and relax 10 minutes.

Flour and roll each ball with a rolling pin, flipping and rotating 90 degrees, to about an eighth of an inch thick and about 10 inches across.

Spray the rolled naans with water and cover with a damp towel.

Fry the garlic in the ghee about 30 seconds until softened and fragrant, just short of colour; kill the heat and stir in the cilantro.

Preheat a cast iron over medium high.

Cook each naan about 90 seconds on the first side, flip with tongs and cook 90 seconds to two minutes on the back.

Brush liberally with the garlic butter on the top side.

Hold the finished naan in a 200F oven.