Traditional Indian flatbread from the tandoor naan

For the naan, combine plain flour, dried yeast, sugar and salt in a bowl. Add plain yogurt, lukewarm water and oil, then knead by hand into a smooth, elastic dough for about 8 minutes. Cover with a towel and let rise in a warm place for an hour, until doubled.

Fold the risen dough and divide into 4 equal portions. Roll each out on a floured surface into an oval about 5 mm thick. Work gently.

Heat a grill or cast-iron pan to maximum with no oil. It must be very hot. Add the flatbreads one at a time and cook for 2 to 3 minutes per side, until golden to dark blisters form.

Press the garlic and stir it into the melted butter. Brush each naan with garlic butter right after cooking. Serve them hot.