Coriander Pepper Rye Yogurt Skillet Flatbreads

Steps

1. Set aside about 2 tablespoons of the bread flour in a small bowl for dusting.
2. In a large bowl, whisk the rye flour, the rest of the bread flour, instant yeast, salt, coriander and black pepper.
3. In a separate bowl, stir the warm water, yogurt, honey and half of the olive oil until smooth.
4. Pour the yogurt mixture into the rye flour mixture and mix with a spatula, then knead in the bowl with wet hands for 5 minutes; the dough will be soft and slightly sticky. This is about 50% hydration from the water alone (higher with the yogurt), with about 2% salt.
5. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size; rye doughs rise less than wheat doughs.
6. Dust the counter with some of the reserved bread flour, turn out the dough and divide it into 12 equal pieces. Roll each into a ball, cover and rest for 10 minutes.
7. Roll or pat each ball into a round about 1/4 inch thick, dusting with the remaining reserved bread flour as needed.
8. Heat a cast-iron skillet over medium-high heat for 3 minutes until very hot.
9. Cook one flatbread at a time in the dry skillet for 1 to 2 minutes, until bubbles form and the underside has brown spots, then flip and cook 1 to 2 minutes more until puffed, cooked through and no longer doughy at the center.
10. Brush each hot flatbread with the remaining half of the olive oil, sharing it across all 12, and stack them in a towel to stay soft.
11. Let the flatbreads cool on a rack for 10 minutes before serving.