Whole Wheat Cumin Naan with Cilantro-Jalapeño Butter

Steps

1. Toast the cumin in a dry skillet over medium-low heat, stirring, for 30 to 60 seconds until fragrant, then tip it into a large bowl and let it cool for a minute.
2. Add the whole-wheat flour, bread flour, instant yeast and salt to the cumin and whisk to make the dry mix.
3. In a separate bowl, whisk the lukewarm water, Greek yogurt, honey and olive oil until smooth. This dough is about 70% hydration counting the water in the yogurt, and 2% salt.
4. Pour the yogurt mixture into the dry mix and stir until no dry patches remain, then knead on a clean counter for 8 to 10 minutes until smooth and slightly tacky.
5. Return the dough to the bowl, cover, and let it rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size and it springs back slowly when poked.
6. Meanwhile, make the cilantro-jalapeño butter: melt the butter in a small pan over low heat, add the garlic and jalapeño, and cook 1 minute until fragrant. Take it off the heat and stir in the cilantro. Set aside.
7. Divide the risen dough into 12 equal pieces, shape each into a ball, cover, and rest 15 minutes so the gluten relaxes.
8. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Roll one ball into an oval about 1/4 inch thick.
9. Lay the dough in the dry skillet and cook 1 to 2 minutes until bubbles puff and the underside has dark blisters, then flip and cook 1 to 2 minutes more, until the center reaches 190°F (88°C) and no longer looks doughy.
10. Brush the hot naan with about one-twelfth of the cilantro-jalapeño butter and wrap in a clean towel to keep soft.
11. Repeat rolling, cooking and brushing with the remaining dough balls, dividing the remaining butter evenly so all 12 naan are brushed. Serve warm.