Cinnamon-Ginger Mint Skillet Pita

Steps

1. Chop the mint and dill before you start. The honey, ground ginger and cinnamon are divided: two-thirds of the honey and three-quarters of each spice go in the dough; the remaining third of the honey and quarter of each spice go in the butter at the end.
2. In a large bowl, whisk the bread flour, whole wheat flour, instant yeast, salt, and three-quarters each of the ground ginger and cinnamon.
3. In a jug, stir the lukewarm water, yogurt, olive oil and two-thirds of the honey until smooth.
4. Pour the yogurt-water mixture into the bread flour mixture, add the mint and dill, and stir into a shaggy dough. This is about 55% hydration counting the water alone and 1.8% salt; the yogurt makes the dough softer than that number suggests.
5. Knead the dough on a clean counter for 8 to 10 minutes until smooth and elastic and it springs back when poked.
6. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Divide the dough into 12 equal pieces of about 90 g each. Roll each into a ball, cover, and rest for 15 minutes so the gluten relaxes.
8. Roll each ball into a round about 7 inches across and 1/4 inch thick. Keep the rounds covered so they don't dry out.
9. Heat a heavy cast-iron skillet over medium-high heat for 5 minutes, until very hot.
10. Cook one round at a time in the dry skillet for about 1 minute, until bubbles form. Flip and cook 1 to 2 minutes until it puffs. Flip again for 30 seconds, until browned in spots and cooked through, about 200°F (93°C) in the center.
11. Stack the cooked pitas in a towel to keep them soft while you cook the rest.
12. While the pitas cook, melt the butter in a small pan over low heat. Stir in the remaining third of the honey and the remaining quarter each of the ground ginger and cinnamon.
13. Brush the warm pitas with the honey-spice butter. Let them cool slightly on a rack before cutting or filling.