Spelt Garlic Naan with Rosemary Parmesan

Steps

1. Warm half of the olive oil in a small pan over low heat, add two-thirds of the garlic and cook gently for 2 minutes until fragrant and pale gold; let it cool. Set the remaining third of the garlic aside for the butter.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast and salt.
3. Stir the lukewarm water, lukewarm whole milk and honey together, then add them to the spelt and bread flour mixture with the cooled garlic oil. Mix into a shaggy dough.
4. Knead 6 to 8 minutes until smooth and slightly tacky; spelt tears if overworked, so stop once it feels supple. This is about 43% hydration from the water alone (63% counting the milk) and about 2% salt.
5. Coat the dough with the remaining half of the olive oil, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Divide into 12 pieces, roll into balls, cover and rest 15 minutes until relaxed.
7. Meanwhile, melt the butter in a small pan with the reserved third of the garlic over low heat for 1 minute, then stir in the parsley. Mix the Parmesan with the rosemary in a small bowl.
8. Heat a cast-iron skillet over medium-high heat. Roll one ball into an oval about 1/4 inch thick and sprinkle the top with a twelfth of the Parmesan-rosemary mix, pressing it in lightly with the rolling pin.
9. Lay the naan cheese-side up in the dry skillet and cook 1 to 2 minutes until bubbles puff and the underside blisters, then flip and cook 1 minute more until the cheese is crisp and golden and the center reaches about 190°F (88°C).
10. Brush the hot naan with a twelfth of the garlic-parsley butter and keep warm wrapped in a towel. Repeat with the remaining dough, Parmesan-rosemary mix and garlic-parsley butter, using it all.
11. Let the naan cool briefly on a rack, then serve warm.