Spelt Feta and Green Onion Garlic Naan

Steps

1. Prepare first: crumble the feta, slice the green onion and mince the garlic; keep them in separate bowls.
2. In a large bowl, whisk the spelt flour, bread flour, instant yeast, sugar and salt.
3. Add the lukewarm water, Greek yogurt and olive oil and mix into a shaggy dough. Knead 5 to 6 minutes until smooth and slightly tacky; spelt tears if overworked. This is about 67% hydration from the water alone and 1.5% salt.
4. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size and a floured finger poke springs back slowly.
5. Mix the feta, green onion and black pepper in a bowl. Divide the dough into 12 pieces and roll each into a ball.
6. Flatten one ball, place one twelfth of the feta mixture in the center, pinch the dough closed around it, then roll seam side down into an oval about 1/4 inch thick. Repeat with the rest, cover, and rest 15 minutes.
7. Melt the butter in a small pan over low heat, add the garlic and cook 1 minute until fragrant; take off the heat.
8. Heat a dry cast-iron skillet over medium-high heat. Cook one naan at a time for 1 to 2 minutes, until bubbles puff and the underside is charred in spots, then flip and cook 1 to 2 minutes more, until the center reaches about 190°F (88°C).
9. Brush each hot naan with the garlic butter, using it all across the 12 breads. Cool briefly on a rack and keep covered with a towel; serve warm.