Cumin Naan Stuffed with Cinnamon Almond Raisin

Steps

1. In a large bowl, whisk the flour, instant yeast, sugar, salt, cumin and cardamom.
2. Add the warm whole milk and three-quarters of the canola oil and stir into a shaggy dough. It is about 55% hydration counting the milk's water, with about 2% salt.
3. Knead on a lightly floured counter for 8 to 10 minutes until smooth and soft.
4. Brush a clean bowl with the remaining canola oil, add the dough, turn to coat, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size and it springs back slowly when poked.
5. While the dough rises, make the filling: stir together the almonds, raisins, coconut, three-quarters of the cinnamon and about one-third of the melted butter.
6. Make the topping: stir the remaining quarter of the cinnamon into the remaining two-thirds of the melted butter and set aside.
7. About 30 minutes before baking, place a heavy baking sheet or pizza stone on the top rack and preheat the oven to 500°F (260°C).
8. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest for 15 minutes.
9. Flatten one ball into a 4-inch round, spoon one-twelfth of the filling into the center, pull the edges up to seal, pinch closed and set seam-side down. Repeat with the remaining balls and filling.
10. Gently roll each filled ball into an oval about ⅜ inch thick, letting a little filling show if it peeks through.
11. Bake 3 or 4 naan at a time on the hot sheet or stone for 4 to 6 minutes, until puffed with golden-brown spots and the center of the bread reaches about 190°F (88°C).
12. Brush each hot naan with the cinnamon butter and set on a rack for a few minutes before tearing and serving.