Grilled Rosemary Spelt Naan with Basil-Garlic Oil

Steps

1. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt and rosemary to make the dry mixture.
2. In a jug, stir the buttermilk, lukewarm water, honey and half of the olive oil to make the wet mixture.
3. Pour the wet mixture into the dry mixture and stir into a shaggy dough. Knead gently on a clean counter for 5 minutes until smooth and slightly tacky; spelt dough tears if overworked, so stop once it holds together. The dough is about 60% hydration, counting the buttermilk's water, and 2% salt.
4. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and it springs back slowly when poked.
5. While the dough rises, make the basil-garlic oil: stir the remaining half of the olive oil with the garlic and basil in a small bowl. Set aside.
6. Divide the dough into 12 equal pieces (about 85 g each), roll each into a ball, cover and rest 15 minutes.
7. Preheat the grill to medium-high, about 450–500°F (230–260°C), and clean the grates well.
8. With lightly dampened hands, stretch or roll each ball into an oval about 1/4 inch thick.
9. Grill the flatbreads a few at a time, lid closed, for 1 to 2 minutes until puffed and charred underneath, then flip and grill 1 to 2 minutes more until cooked through and spotted brown.
10. Brush each hot naan with the basil-garlic oil right off the grill and stack under a clean towel to stay soft. Serve warm.