Spelt Kefir Naan with Sesame and Feta

Steps

1. Prepare first: warm the milk, bring the kefir to room temperature, melt the butter, toast the sesame seeds in a dry skillet over medium heat until golden, about 3 minutes, then set them aside, and crumble the feta.
2. Weigh out 520 g of the whole spelt flour for the dough and set the remaining 20 g of whole spelt flour aside for dusting.
3. In a large bowl, whisk the 520 g of whole spelt flour with the instant yeast, the salt and the baking soda to make the dry mixture.
4. In another bowl, stir the warm milk, the kefir, the honey and half of the canola oil together to make the wet mixture.
5. Pour the wet mixture into the dry mixture and stir into a soft, slightly sticky dough; this is about 67% hydration and 1.7% salt, counting the milk and kefir as liquid.
6. Knead gently for 4 to 5 minutes until smooth; spelt gluten is delicate, so stop once the dough feels supple rather than kneading longer.
7. Rub a clean bowl with the remaining half of the canola oil, turn the dough in it to coat, cover, and let it rise at about 75°F (24°C) for 60 to 90 minutes, until nearly doubled and a poked dent springs back slowly.
8. Dust the work surface with half of the reserved whole spelt flour, turn the dough out, divide into 12 equal pieces (about 75 g each), roll into balls, cover and rest 15 minutes.
9. Heat a cast-iron skillet over medium-high heat until very hot, about 5 minutes.
10. Using the remaining half of the reserved whole spelt flour for dusting, roll one ball into an oval about 1/4 inch thick.
11. Lay it in the dry skillet and cook 1 to 2 minutes until big bubbles form and the underside is blistered with brown spots, then flip and cook 1 minute more until puffed and cooked through.
12. Brush the hot naan with one-twelfth of the melted butter, sprinkle with one-twelfth of the toasted sesame seeds and one-twelfth of the feta, and wrap in a towel to keep soft; repeat with the remaining balls until all the butter, sesame seeds and feta are used.
13. Serve warm, or cool on a rack and reheat briefly in the skillet.