Oven-Puffed Spelt Kefir Naan with Ginger-Cumin

Steps

1. In a large bowl, whisk the spelt flour, instant yeast, brown sugar, salt, ground ginger, cardamom and 4 g of the cumin (two-thirds), keeping the remaining 2 g of cumin for the butter.
2. Add the kefir, warm milk and 20 g of the canola oil (four-fifths), keeping the remaining 5 g for the bowl, and stir into a soft, shaggy dough. Counting the water in the kefir and milk, this is about 57% hydration with about 1.9% salt.
3. Knead on a lightly floured counter for 5–6 minutes, just until smooth and supple; spelt gluten is delicate, so don't overwork it.
4. Coat a clean bowl with the remaining 5 g of canola oil, add the dough, turn to coat, cover and let it rise at about 75°F (24°C) for 60–75 minutes, until doubled in size and a floured finger leaves a dent that springs back slowly.
5. About 30 minutes before the rise ends, set a heavy baking sheet or baking stone on the lowest rack and preheat the oven to 500°F (260°C).
6. Stir the remaining 2 g of cumin into the melted butter to make the cumin butter and keep it warm.
7. Divide the dough into 12 equal pieces (about 75 g each), roll into balls, cover and rest 10 minutes.
8. Roll 3 or 4 balls into teardrop shapes about 1/4 inch thick, brush the tops lightly with water and sprinkle with some of the sesame seeds, pressing gently so they stick.
9. Slide the naan onto the hot sheet and bake 4–5 minutes, until puffed, cooked through and spotted golden-brown underneath; switch the oven to broil for the last 30–60 seconds if you want more char.
10. Brush each hot naan with the cumin butter and stack in a towel to stay soft. Repeat with the remaining dough balls and sesame seeds, letting the oven return to 500°F (260°C) between batches.
11. Serve warm, or cool on a rack before storing airtight.