Whole Wheat Basil Yogurt Naan

Steps

1. Prepare first: chop the basil and divide it into two equal halves, one for the dough and one for the topping. Grate the garlic and keep it with the topping half of the basil. Set aside 1 tablespoon of the all-purpose flour for dusting.
2. In a large bowl, whisk the whole wheat flour, the rest of the all-purpose flour, the instant yeast, the sugar and the salt.
3. Add the lukewarm water, the yogurt, the olive oil and the first half of the basil. Stir into a shaggy dough. This is about 46% hydration from the water alone and about 70% counting the yogurt, with about 1.8% salt.
4. Knead on the counter for 8 to 10 minutes until smooth and slightly tacky. Whole wheat dough stays a little sticky; avoid adding extra all-purpose flour beyond the dusting portion.
5. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 90 minutes, until nearly doubled in size and it springs back slowly when poked.
6. Turn the dough out, divide it into 12 equal pieces (about 75 g each), roll each into a ball, cover and rest for 15 minutes so the gluten relaxes.
7. Meanwhile, make the topping: stir the melted butter with the garlic and the remaining half of the basil.
8. Heat a dry cast-iron skillet over medium-high heat for 5 minutes. Dusting the counter with the reserved all-purpose flour, roll one ball into a teardrop or oval about 1/4 inch thick.
9. Lay the dough in the hot skillet and cook 1 to 2 minutes until bubbles puff and the underside has dark spots, then flip and cook 1 minute more until spotted, puffed and the center reaches about 190°F (88°C).
10. Brush the hot naan with about one-twelfth of the basil-garlic butter and stack under a towel. Roll and cook the remaining balls the same way, brushing each with its share of the basil-garlic butter.
11. Let the naan rest on a rack for a few minutes before tearing or slicing, and serve warm.