Ricotta-Stuffed Cardamom Ginger Skillet Naan

Steps

1. Prep first: chop the cilantro and mint, slice the green onion, grate the ginger and beat the egg. Divide the salt into 7 g for the dough and 2 g for the filling, and the cardamom into 3 g for the filling and 2 g for the butter.
2. In a large bowl, whisk the flour, baking powder, baking soda and the dough portion of the salt.
3. Add the lukewarm milk, egg and canola oil and stir into a soft dough. Counting the liquid in the milk and egg, it is about 50% hydration and 1.4% salt.
4. Knead on a lightly floured counter for 5 minutes until smooth, cover and rest at about 75°F (24°C) for 30 minutes so it relaxes and stretches easily.
5. Meanwhile make the filling: in a bowl, mix the ricotta, cilantro, mint, green onion, ginger, the filling portion of the cardamom and the filling portion of the salt. Divide into 12 equal spoonfuls.
6. Melt the butter in a small pan over low heat, stir in the butter portion of the cardamom and set aside.
7. Divide the dough into 12 balls. Flatten one into a 4-inch round, set a spoonful of filling in the center, pull the edges up to seal, then gently roll seam-side down into a 6-inch round. Repeat with the rest, keeping them covered.
8. Heat a dry cast-iron skillet over medium-high heat until very hot.
9. Cook each naan 2 to 3 minutes per side, covering the pan for the first side, until puffed and golden with dark blisters and the center reaches 190°F (88°C).
10. Brush each hot naan with the cardamom butter.
11. Cool a few minutes on a rack before cutting, as the filling is very hot.