Dill Cumin Rye Naan with Kefir

Steps

1. Chop the dill and divide it: half for the dough, half for brushing. Melt the butter and keep it warm.
2. Toast the cumin in a dry skillet over medium heat for 1 minute until fragrant, then tip onto a plate to cool.
3. In a large bowl whisk the rye flour, bread flour, instant yeast, salt and toasted cumin.
4. In a jug stir the lukewarm water, kefir, honey and olive oil. Pour into the rye and bread flour mixture with the first half of the dill and mix into a soft, sticky dough, about 73% hydration counting water and kefir and 1.8% salt.
5. Knead with wet hands on a lightly wet counter for 5 minutes; rye dough stays tacky, so don't add more rye flour or bread flour. Cover and rise at about 75°F (24°C) for 1 1/2 hours, until puffy and nearly doubled.
6. Divide the dough into 12 pieces, round them, cover and rest 15 minutes until they relax and spring back slowly when poked.
7. Stir the remaining half of the dill into the melted butter.
8. Heat a cast-iron skillet over medium-high heat. With damp hands, press and stretch one piece into a 7-inch oval about 1/4 inch thick.
9. Cook 1 1/2 to 2 minutes until bubbles form and the underside is spotted brown, flip and cook 1 1/2 minutes more until cooked through and the center reaches about 200°F (93°C).
10. Brush each hot naan with the dill butter, stack under a towel, and repeat with the rest. Cool a few minutes on a rack before serving.