Feta Mozzarella Stuffed Spelt Naan with Dill

Steps

1. Chop the dill and split it: about one third for the dough, the remaining two thirds for the filling and butter (see later steps).
2. In a large bowl, whisk the spelt flour, all-purpose flour, instant yeast, sugar, salt and the one third of the dill.
3. Add the lukewarm water, yogurt and olive oil and mix into a shaggy, soft dough. This is about 66% hydration (counting the water in the yogurt) and 1.4% salt.
4. Knead on a lightly floured counter for 5 to 6 minutes until smooth and slightly tacky; spelt is delicate, so stop once it feels supple rather than over-kneading.
5. 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.
6. While the dough rises, make the filling: in a bowl, toss the mozzarella, feta, green onion and half of the remaining dill (one third of the original dill).
7. Divide the dough into 12 equal balls. Flatten each into a 4-inch round, set a twelfth of the filling in the center, pinch the edges up over it to seal, and turn seam side down.
8. Cover the filled balls and rest them for 15 minutes so the dough relaxes.
9. Stir the last of the dill into the melted butter for brushing.
10. Heat a large dry cast-iron skillet over medium-high heat for about 5 minutes.
11. Gently roll or press each ball into an oval about 6 to 7 inches long, keeping the cheese sealed inside.
12. Cook one or two at a time for 1 1/2 to 2 minutes until bubbled and spotted brown underneath, flip, cover with a lid and cook 1 1/2 to 2 minutes more, until both sides are charred in spots, the cheese is melted and the center reaches about 190°F (88°C).
13. Brush each hot naan with the dill butter and move it to a rack to cool for a few minutes before cutting; keep finished naan wrapped in a towel while you cook the rest.