Spelt Garlic Naan with Turmeric and Cardamom

Steps

1. Mince the garlic and grate the ginger first. Divide the garlic: one third for the dough, two thirds for the garlic butter.
2. In a large bowl, whisk the spelt flour, bread flour, instant yeast, sugar, salt, turmeric, cardamom and cumin.
3. Add the lukewarm water, the yogurt, the grated ginger, the one third of the garlic and half of the canola oil. Stir into a shaggy dough. This is about 41% hydration from the water alone, softened further by the yogurt, with about 1.9% salt.
4. Knead 6 to 8 minutes until smooth and slightly tacky; spelt tears if overworked, so stop once it is supple.
5. Coat a clean bowl with the remaining half of the canola oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and it springs back slowly when poked.
6. Meanwhile, melt the butter in a small pan over low heat, add the remaining two thirds of the garlic and warm 1 minute until fragrant; set the garlic butter aside.
7. Divide the dough into 12 equal pieces (about 80 g each), roll into balls, cover and rest 15 minutes.
8. Heat a dry cast-iron skillet over medium-high heat for 5 minutes. Roll one ball into an oval about 1/4 inch thick.
9. Cook the naan 1 to 2 minutes until bubbles puff and the underside has dark spots, flip and cook 1 minute more until cooked through and blistered.
10. Brush the hot naan with the garlic butter and stack under a towel. Repeat with the remaining dough, brushing each with garlic butter, and serve warm.