Whole Wheat Yogurt Naan with Rosemary Garlic Butter

Steps

1. Set aside about 2 tablespoons of the all-purpose flour in a small dish for rolling.
2. In a large bowl, whisk the whole wheat flour, the rest of the all-purpose flour, the instant yeast, the sugar, the salt and half of the rosemary.
3. In a separate bowl, stir the yogurt, the lukewarm water and the olive oil until smooth.
4. Pour the yogurt mixture into the whole wheat flour mixture and stir into a shaggy dough. Knead on the counter for 8 minutes until smooth and slightly tacky; this is about 73% hydration and 1.7% salt, counting the water in the yogurt.
5. Cover the bowl and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and a poke springs back slowly.
6. While the dough rises, make the rosemary garlic butter: melt the butter in a small pan over low heat, add the garlic and the remaining half of the rosemary, and cook 2 minutes until fragrant but not browned. Take off the heat and stir in the parsley.
7. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes.
8. Heat a heavy skillet over medium-high heat for 5 minutes. Dusting with the reserved all-purpose flour, roll one ball into an oval about 1/4 inch thick.
9. Cook the naan in the dry skillet 1 to 2 minutes until bubbles puff and the underside is blistered brown, then flip and cook 1 minute more until cooked through.
10. Brush the hot naan with about one-twelfth of the rosemary garlic butter and stack under a towel. Repeat rolling, cooking and brushing with the remaining dough and butter.
11. Let the naan cool for 5 minutes on a rack or in the towel before serving warm.