Cheddar-Stuffed Skillet Pita with Garlic Butter

Steps

1. Prepare first: mince the garlic and set one third aside for the dough and two thirds for brushing. Melt 20 g of the butter for the dough and keep the remaining 25 g for brushing. Shred the cheddar and mozzarella and slice the green onion.
2. In a large bowl, whisk the warm whole milk, plain yogurt, honey, the melted 20 g of butter and the one third of the garlic.
3. Add the bread flour, instant yeast and salt and mix to a soft, shaggy dough. Counting the water in the milk and yogurt, this is about 61% hydration and 1.8% salt.
4. Knead 8 to 10 minutes until smooth and springy. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
5. Meanwhile, toss the cheddar, mozzarella and green onion together in a bowl for the filling and refrigerate until needed.
6. Divide the dough into 12 equal pieces, about 65 g each, roll into balls, cover and rest 15 minutes.
7. Roll one ball into a 5-inch round, place a twelfth of the cheese filling in the center, gather the edges over it and pinch firmly to seal. Turn seam-side down and gently roll into a 6-inch round. Repeat with the rest, keeping them covered.
8. Melt the remaining 25 g of butter with the remaining two thirds of the garlic in a small pan over low heat for 2 minutes until fragrant; keep warm.
9. Heat a dry cast-iron skillet over medium heat. Cook each stuffed pita 2 to 3 minutes per side until puffed, deep golden in spots, the cheese is melted and the dough reaches 190°F (88°C) in the center.
10. Brush each hot pita with some of the garlic butter, using it all across the 12, and cool a few minutes on a rack before cutting; the filling is very hot.