This simple variation is delicious when well done, but harsh and raw tasting when not handled with care.
Crush a small clove of garlic with 1/2 teaspoon salt and mix it into
the yogurt which is brushed over the naan before baking or grilling.
Many restaurants take the short cut of simply scattering soaked dried
minced garlic heavily over the loaves, giving garlic naan a bad name
and a reputation for losing you friends!
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998).