Spelt Cumin Naan with Garlic-Parsley Butter

Steps

1. In a dry small skillet, toast the cumin over medium heat for 1 minute until fragrant, then tip it onto a plate to cool.
2. In a large bowl, whisk the spelt flour, bread flour, instant yeast, sugar, salt and toasted cumin.
3. Add the yogurt, lukewarm water and olive oil and stir into a shaggy dough. This is about 70% hydration and 1.7% salt (counting the yogurt as part of the liquid).
4. Knead on a lightly oiled counter for 5 to 6 minutes until smooth and slightly tacky; spelt gets sticky if overworked, so stop once it feels soft and elastic.
5. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and a floured finger poke springs back slowly.
6. Meanwhile, stir the garlic and parsley into the melted butter to make the garlic-parsley butter, and set it aside.
7. Divide the dough into 12 equal pieces (about 85 g each), roll into balls, cover and rest 10 minutes.
8. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Roll one ball into a teardrop about 1/4 inch thick.
9. Lay the dough in the dry skillet and cook 1 to 2 minutes until bubbles puff and the underside is blistered brown, then flip and cook 1 minute more, until the center reaches about 190°F (88°C).
10. Brush each hot naan with some of the garlic-parsley butter, dividing it evenly so all 12 get a share, then wrap in a towel while you cook the rest.
11. Let the stacked naan rest a few minutes in the towel before serving warm.