Cheese-Stuffed Skillet Naan

Steps

1. In a large bowl, whisk the warm water, yogurt, sugar and instant yeast.
2. Add the bread flour, salt and canola oil; mix into a shaggy dough. This is about 68% hydration counting the yogurt's water and 2% salt.
3. Knead 8 to 10 minutes until smooth and slightly tacky. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
4. Meanwhile, toss the mozzarella and cheddar together in a bowl to make the cheese filling, then divide it into 12 equal mounds.
5. Divide the dough into 12 pieces and roll each into a ball. Cover and rest 10 minutes.
6. Flatten each ball into a 4-inch round, set one mound of cheese filling in the center, pinch the edges up to seal, and gently roll seam-side down into a 6- to 7-inch oval.
7. Cover the shaped naan and let them proof 15 minutes, until slightly puffy and springing back slowly when poked.
8. Heat a cast-iron skillet over medium-high heat until very hot.
9. Cook one naan at a time, 2 to 3 minutes per side, until puffed, blistered and browned in spots and the cheese inside is melted.
10. Brush each hot naan with the melted butter, then keep warm under a towel. Let cool a couple of minutes before tearing, as the cheese is very hot.