Rye Dill Garlic Naan with Kefir

Steps

1. Prep first: mince the garlic and chop the dill, then set aside one third of each for the dough and two thirds of each for the topping.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt to make the dry mix.
3. In a jug, stir together the lukewarm water, kefir, honey and olive oil to make the wet mix.
4. Pour the wet mix into the dry mix, add the dough portion of the garlic and dill, and stir into a shaggy dough. This is about 65% hydration (counting the kefir) and 1.8% salt.
5. Knead in the bowl or on a counter lightly dusted with bread flour for 6 to 8 minutes until smooth but slightly tacky; rye dough stays a little sticky, so wet your hands rather than adding much extra bread flour.
6. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, until about 1 1/2 times its size and a poked dent springs back slowly.
7. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes.
8. Meanwhile, melt the butter in a small pan over low heat, stir in the topping portion of the garlic and dill, warm for 1 minute, and take off the heat.
9. Heat a dry cast-iron skillet over medium-high heat for 5 minutes.
10. Roll or press one ball into an oval about 1/4 inch thick. Lay it in the hot skillet and cook 1 1/2 to 2 minutes until bubbles puff and the underside has dark spots.
11. Flip and cook 1 to 2 minutes more, until spotted and cooked through, about 190°F (88°C) in the thickest part.
12. Brush the hot naan with the dill garlic butter and keep wrapped in a towel while you roll and cook the rest, brushing each one as it comes out.
13. Let the naan rest in the towel for a few minutes before serving warm.