Whole Wheat Garlic-Cilantro Naan

Steps

1. In a large bowl, whisk the whole wheat flour, all-purpose flour, instant yeast, sugar and salt.
2. Add the warm water, Greek yogurt and three-quarters of the olive oil, and stir into a shaggy dough. This is about 44% hydration from the water alone (closer to 65% counting the yogurt's moisture) and 2% salt.
3. Rub the remaining quarter of the olive oil on the counter and knead the dough on it for 8 to 10 minutes until smooth and slightly tacky. Whole wheat dough stays a little sticky; resist adding more whole wheat flour or all-purpose flour.
4. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until about doubled in size and a fingertip leaves a dent that springs back slowly.
5. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes so the gluten relaxes.
6. Meanwhile, melt the butter in a small pan over low heat, add the garlic and warm 1 minute until fragrant, then take off the heat and stir in the cilantro.
7. Heat a dry cast-iron skillet over medium-high heat for 5 minutes. Roll one dough ball into an oval about 1/4 inch (6 mm) thick.
8. Lay the dough in the skillet and cook 1 to 2 minutes until big bubbles form and the underside is spotted brown, then flip and cook 1 to 2 minutes more until puffed and cooked through, with no doughy center.
9. Brush the hot naan with about one-twelfth of the garlic-cilantro butter and wrap in a towel to stay soft. Repeat rolling, cooking and brushing with the remaining dough balls and garlic-cilantro butter.
10. Serve warm, or cool on a rack and reheat briefly in the skillet.