Cardamom Aloo-Stuffed Herb Naan

Steps

1. In a large bowl, whisk the bread flour, cardamom, ground ginger, instant yeast, sugar and 10 g of the salt (about three quarters of it); keep the remaining 3 g of salt for the filling.
2. Stir the warm milk and Greek yogurt together, then add them and the olive oil to the flour mixture and mix into a shaggy dough. Counting the water in the milk and yogurt, this is about 61% hydration and about 2% salt.
3. Knead on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Cover in a lightly oiled bowl and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
4. While the dough rises, make the filling: put the potato in a pot, cover with cold water, bring to a boil and simmer 15 to 18 minutes until very tender. Drain well and let steam dry for 5 minutes.
5. Toast the cumin in a dry skillet over medium-low heat for about 1 minute until fragrant.
6. Mash the potato until smooth, then stir in the toasted cumin, fresh ginger, green onion, cilantro, lemon juice and the remaining 3 g of salt. Divide the filling into 12 equal portions and let cool.
7. About 30 minutes before baking, set a heavy baking sheet or pizza stone on the lowest oven rack and preheat the oven to 500°F (260°C).
8. Punch down the dough and divide it into 12 equal pieces. Flatten one piece into a 4-inch round, set a portion of filling in the center, pull the edges up over it and pinch to seal. Repeat with the rest, cover, and rest 15 minutes until the dough springs back slowly when poked.
9. Gently roll each stuffed ball, seam side down, into a 6-inch oval about 1/3 inch thick, patching any tears with a pinch of dough.
10. Bake 3 naan at a time on the hot sheet for 6 to 8 minutes, until puffed and spotted golden brown and 190°F (88°C) in the center.
11. Brush each hot naan with one twelfth of the melted butter so all of it is used across the 12 naan.
12. Cool the naan on a rack for a few minutes before tearing and serving warm.