Garlic naan

Stir a little white sugar and a packet of dry active yeast into very warm water; leave 10 to 15 minutes until foamy.

Melt a stick of butter over medium heat; when it sizzles, stir in about four giant cloves of garlic and turn off the heat at once so the garlic barely cooks.

Add a spoon of plain yogurt, bread flour, salt and a tablespoon of the garlic butter; mix with a wooden spoon to a shaggy dough, then by hand into a rough ball, adjusting with water or flour.

Knead three or four minutes to a fairly smooth, elastic dough that springs back.

Coat with garlic butter in a bowl, cover and rise one to two hours until doubled; doughs with fat rise more slowly.

Punch down, press into a rough rectangle, cut six pieces with a bench scraper, round them, dust with flour, cover with plastic wrap and proof 15 to 20 minutes.

Roll each to about an eighth of an inch, oval or round; optionally press chopped cilantro onto one side.

Cook in a cast iron skillet preheated on high until smoking hot, a couple of minutes until bubbled, flip and press gently with a spatula, then a couple of minutes more.

Brush both sides with warm garlic butter straight from the pan; optionally spoon on garlic and sprinkle coarse salt.