Ginger-Turmeric Herb Yogurt Naan

Steps

1. Prep first: peel and finely grate the ginger, chop the cilantro and mint, and melt the butter; keep the cilantro, mint and butter aside for the end.
2. In a large bowl, whisk the flour, instant yeast, sugar, salt, turmeric and cardamom.
3. In a separate bowl, stir together the lukewarm water, yogurt, canola oil and grated ginger.
4. Pour the yogurt mixture into the flour mixture and stir into a shaggy dough. The dough is about 60% hydration counting the water and yogurt's liquid, with about 1.8% salt.
5. Knead on a lightly floured counter for 8 to 10 minutes until smooth, soft and slightly tacky.
6. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size and springs back slowly when poked.
7. Divide the dough into 12 equal pieces (about 85 g each), roll into balls, cover and rest 15 minutes.
8. Stir the chopped cilantro and mint into the melted butter to make the herb butter.
9. Heat a dry cast-iron skillet over medium-high heat until very hot.
10. Roll one ball into an oval about 1/4 inch thick and lay it in the skillet. Cook 1 to 2 minutes until bubbles puff and the underside is blistered, then flip and cook 1 minute more, until both sides have golden-brown spots and the center is cooked through.
11. Brush each hot naan with about 1/12 of the herb butter and stack under a clean towel to stay soft; repeat with the remaining dough, using all the herb butter by the last naan.
12. Let the stack rest on a rack for a few minutes before serving warm.