Spelt Yogurt Naan with Dill-Parsley Butter

Steps

1. Prep first: chop the dill and parsley, then divide each in half; half goes in the dough and the other half in the butter. Mince the garlic and melt the butter.
2. In a large bowl, whisk the spelt flour, all-purpose flour, instant yeast, sugar, salt and baking powder.
3. Add the Greek yogurt, lukewarm water, olive oil and half the dill and half the parsley. Mix into a shaggy, soft dough. This is about 70% hydration counting the yogurt's moisture, with 1.8% salt.
4. Knead on a lightly floured surface for 5 to 6 minutes until smooth and slightly tacky; spelt tears if overworked, so stop once it holds together smoothly.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until nearly doubled and a poked finger leaves a dent that springs back slowly.
6. Divide the dough into 12 equal pieces, round each into a ball, cover and rest 15 minutes.
7. Make the herb butter: stir the remaining half of the dill, the remaining half of the parsley, the garlic and the lemon zest into the melted butter.
8. Heat a cast-iron skillet over medium-high heat for 3 to 4 minutes, until very hot.
9. Roll one ball into a teardrop about 1/4 inch thick. Lay it in the dry skillet and cook 1 to 2 minutes, until big bubbles form and the underside is blistered with dark spots.
10. Flip and cook 1 to 2 minutes more, until spotted and cooked through with no doughy center.
11. Brush the hot naan with the herb butter right away, using about one twelfth of it per flatbread, and keep warm in a towel. Repeat with the remaining dough balls.
12. Serve warm.