Cardamom Honey Milk Skillet Flatbreads

Steps

1. Before you start, divide the butter into two equal halves: soften one half for the dough and keep the other half to melt later. Divide the honey into two parts: about two-thirds for the dough and the remaining one-third for brushing.
2. In a large bowl, whisk together the bread flour, instant yeast, salt, cardamom and nutmeg.
3. Stir the two-thirds portion of the honey into the warm whole milk until dissolved, then pour it into the flour mixture and stir into a shaggy dough.
4. Add the softened half of the butter and knead for 8 to 10 minutes, until smooth and elastic; this is about 60% hydration and 1.8% salt.
5. Lightly coat a clean bowl with half of the canola oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and it springs back slowly when poked.
6. Divide the dough into 12 equal pieces (about 85 g each), roll into balls, cover and rest for 15 minutes so the gluten relaxes.
7. Meanwhile, melt the remaining half of the butter in a small pan, stir in the remaining one-third of the honey, and keep warm.
8. Roll each ball into a round about 7 inches (18 cm) across and 1/4 inch (6 mm) thick.
9. Heat a cast-iron skillet over medium-high heat and wipe it with the remaining half of the canola oil on a paper towel.
10. Cook one flatbread at a time for 1 to 2 minutes, until bubbles puff and the underside has golden-brown spots, then flip and cook 1 to 2 minutes more, until puffed and cooked through with no doughy center (about 190°F (88°C) inside for this milk-and-butter dough).
11. Brush each hot flatbread with the honey butter, then stack on a rack under a clean towel to keep soft while you cook the rest; let cool a few minutes before tearing or serving.