Parmesan-Crusted Ricotta Naan with Basil Butter

Steps

1. Warm the milk and water together in a small pot over low heat to about 105°F (40°C), just warm to the touch, then take it off the heat.
2. In a large bowl, whisk the flour, instant yeast, sugar, salt and half of the oregano.
3. Add the warm milk mixture, the ricotta and three-quarters of the olive oil, and stir into a shaggy dough. The dough is about 62% hydration (counting the water in the milk and ricotta) and 2% salt.
4. Knead on a lightly floured counter for 8 to 10 minutes, until smooth, soft and slightly tacky.
5. Rub the bowl with the remaining olive oil, turn the dough in it, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size and a floured finger poke springs back slowly.
6. Turn out the dough and divide it into 12 equal pieces (about 80 g each). Roll each into a ball, cover and rest 15 minutes so the gluten relaxes.
7. While the dough rests, make the basil butter: melt the butter in the small pot over low heat, add the garlic and cook 1 minute until fragrant, then stir in the basil and the remaining oregano. Set aside off the heat.
8. Heat a large cast-iron skillet over medium-high heat until very hot, with no oil.
9. Roll or stretch one ball into a teardrop or oval about 1/4 inch thick. Lay it in the skillet and cook 1 to 2 minutes, until big bubbles form and the underside has charred spots.
10. Sprinkle 1/12 of the Parmesan evenly over the top, flip, and cook 1 to 2 minutes more, until the cheese fries into a golden, crisp crust and the center reaches about 190°F (88°C).
11. Move the naan to a plate, Parmesan side down, and brush the soft side with a little of the basil butter, using one-twelfth each time so it is shared across all 12. Roll and cook the remaining dough the same way, using the Parmesan and basil butter in equal portions until both are gone.
12. Stack the finished naan under a clean towel to stay soft, or set them briefly on a rack if you prefer the Parmesan crust extra crisp, and serve warm.