Cardamom Ginger Butter Naan with Toasted Cumin

Steps

1. Grate the ginger first so it is ready for the dough.
2. In a large bowl, whisk the bread flour, instant yeast, sugar, salt and cardamom.
3. Add the lukewarm water, yogurt, grated ginger and canola oil; stir into a shaggy dough. This is about 63% hydration counting the water alone (higher with the yogurt) and 2% salt.
4. Knead 8 to 10 minutes until smooth and slightly tacky. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
5. While the dough rises, melt the butter in a small pan over low heat, add the cumin and warm 1 minute until fragrant; set this cumin butter aside.
6. Divide the dough into 12 equal pieces, roll into balls, cover and rest 15 minutes, until they spring back slowly when poked.
7. Heat a cast-iron skillet over medium-high heat. Roll one ball into a thin oval about 8 inches long.
8. Cook the naan 1 to 2 minutes until bubbles puff and the underside is blistered, flip and cook 1 minute more until spotted brown and cooked through, about 190°F (88°C) inside since the dough is enriched with yogurt.
9. Brush each hot naan with a little of the cumin butter, dividing it evenly so all of it is used across the 12 breads.
10. Stack the finished naan in a towel to keep soft while you roll and cook the rest; let them cool briefly on a rack before tearing or slicing.