Sesame Gouda Stuffed Naan with Honey

1. Combine the milk, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.

2. Add the yogurt, flour, baking powder, baking soda, and salt. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours. If not using right away, cover overnight in the fridge.

3. In a bowl, mix the Gouda with the sesame seeds.

4. When ready, punch it down and divide into 8 equal balls. Roll each round out into a 10-inch oval on a lightly floured surface. Add 1/4 cup-ish of cheese to the center. Fold up the dough around the cheese, pinching to seal it in. Gently re-roll the dough out into an 8-inch oval. Repeat with the remaining dough.

5. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with melted butter. Drizzle the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook uncovered for another 30 seconds to 1 minute, until large toasted spots appear on the underside.

6. Remove from the skillet and wrap in a clean kitchen towel. Keep warm in a 250° oven. Repeat with the rest of the naan.

7. Serve the naan warm, drizzled with honey, extra sesame seeds, and sea salt.