Cardamom-Cinnamon Spelt Flatbreads with Mint

Steps

1. Chop the mint and melt the butter before you start; set the butter aside.
2. In a large bowl, whisk the spelt flour, all-purpose flour, instant yeast, salt, cardamom and cinnamon.
3. Add the lukewarm water, yogurt, olive oil and half of the mint; stir into a shaggy dough. This is about 50% hydration from water alone (softer with the yogurt) and about 2% salt.
4. Knead 6 to 8 minutes until smooth and slightly tacky; spelt tightens if overworked, so stop once it feels supple.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until nearly doubled in size.
6. Divide the dough into 12 equal pieces, round each into a ball, cover and rest 15 minutes so it relaxes.
7. Stir the honey and the remaining half of the mint into the melted butter to make the honey-mint butter.
8. Heat a dry cast-iron skillet over medium-high heat. Roll one ball into a 7-inch (18 cm) round about 1/8 inch (3 mm) thick.
9. Cook the flatbread 1 to 2 minutes until bubbles puff and the underside is spotted brown, flip and cook 1 minute more until cooked through.
10. Brush the hot flatbread with some of the honey-mint butter and stack it under a clean towel to stay soft; repeat with the remaining dough, using all the butter across the 12 flatbreads.
11. Serve warm, or cool on a rack and store wrapped.