Mozzarella-Feta Stuffed Cumin Rye Naan

Steps

1. Make the dough: in a large bowl, whisk the rye flour, bread flour, instant yeast, sugar, salt and cumin.
2. Add the lukewarm water, yogurt and olive oil and mix into a shaggy dough, then knead in the bowl with damp hands for 6–8 minutes until smooth and slightly tacky; rye dough stays sticky, so dust with a little bread flour only if needed. This is about 70% hydration (counting the water in the yogurt) and about 1.6% salt.
3. Cover and let the dough rise at about 75°F (24°C) for 60–75 minutes, until puffy and about one and a half times its size; rye dough won't fully double.
4. While the dough rises, make the filling: in a bowl, toss the mozzarella, feta, green onion and black pepper. Then make the garlic butter: melt the butter in a small pan over low heat, stir in the garlic, cook 1 minute and set aside.
5. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes.
6. Flatten one ball into a 4-inch round, place one twelfth of the filling in the center, pull the edges up over it and pinch to seal. Repeat with all balls, using all the filling.
7. Heat a cast-iron skillet over medium-high heat for 3–4 minutes.
8. Gently roll one stuffed ball, seam side down, into a 6-inch oval. Cook in the dry skillet 1½–2 minutes until bubbles rise and the bottom is spotted brown, flip and cook 1½–2 minutes more until the cheese melts and the bread sounds hollow. Roll each bread just before it goes in the pan.
9. Brush each hot naan with the garlic butter, using about one twelfth of it per bread, and stack under a towel to keep warm. Serve warm.