Cheddar-Jalapeño Cilantro Spelt Naan

Steps

1. Prepare first: shred the cheddar and divide it into about half (80 g) for the dough and the remaining half (70 g) for topping. Chop the cilantro and divide it into two-thirds for the dough and the remaining third for the butter. Mince the jalapeño and grate the garlic.
2. In a large bowl, whisk the spelt flour, instant yeast, sugar and salt.
3. Add the lukewarm water, yogurt and olive oil and mix into a shaggy dough. The water gives about 40% hydration, about 70% counting the yogurt's water, with about 1.8% salt.
4. Knead on a lightly floured counter for 5 to 6 minutes until smooth and slightly tacky; spelt tears if overworked, so stop once it feels supple.
5. Knead in the dough portion of the cheddar, the jalapeño and the dough portion of the cilantro until evenly spread.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and a floured finger poke springs back slowly.
7. Divide the dough into 12 pieces, about 90 g each, shape into balls, cover and rest 15 minutes.
8. Stir the garlic and the remaining cilantro into the melted butter and set aside.
9. Heat a cast-iron skillet over medium-high heat for 5 minutes. Roll one ball into a teardrop about 1/4 inch thick.
10. Cook the naan 1 to 2 minutes until puffed and blistered underneath, flip, sprinkle with a twelfth of the topping cheddar, cover and cook 1 to 2 minutes more until the cheese melts, the underside is spotted brown and the center reaches about 190°F (88°C).
11. Brush the hot naan with some of the garlic-cilantro butter, using it all across the 12 breads, and set on a rack for a minute or two to cool slightly. Repeat with the remaining dough, keeping finished naan wrapped in a towel.