Stovetop naan with garlic ghee

Warm the water in the microwave to about 105 to 110 degrees.

Sprinkle in the yeast, add the sugar, stir and stand at room temperature 5 to 10 minutes.

In a stand mixer bowl whisk the flour with the salt; never put the salt in with the yeast.

Add the yeast mixture, olive oil and yogurt; mix on low until it comes together.

Knead at medium speed 8 to 10 minutes until silkier and stretchier, to develop the gluten.

Place in an oiled bowl, cover and rise about an hour or until doubled.

Make ghee: cook butter slowly over low heat, skimming off the milk solids until clear, about 20 minutes; do not let the solids burn.

Divide the ghee in two and stir minced garlic into one half.

Punch the dough down, divide into eight pieces on a lightly floured surface and roll each into a ball, gathering the edges underneath.

Heat a big cast iron pan over medium heat; roll each ball into an oval with a rolling pin.

Cook on the hot dry pan 1 to 2 minutes over medium heat until big bubbles form, then turn.

Variation: dampen the top with wet fingertips, stick it to the pan, cook until the bottom is done and bubbles form, then turn the whole pan upside down over the heat so the naan bubbles more and chars.

Brush the warm naan with ghee.