Cumin Skillet Flatbreads with Feta and Mint

Steps

1. Toast the cumin in a dry skillet over medium-low heat for 1 minute until fragrant, then tip it onto a plate to cool.
2. In a large bowl, whisk the all-purpose flour, whole wheat flour, instant yeast, sugar, salt and toasted cumin.
3. Add the lukewarm water and one third of the olive oil and stir into a shaggy dough; this is about 55% hydration and 1.7% salt.
4. Knead on a clean counter for 8 minutes until smooth and elastic.
5. Place the dough in a bowl, cover and let rise at about 75°F (24°C) for 1 hour, until doubled in size and it springs back slowly when poked.
6. Meanwhile, mix the feta and mint with another third of the olive oil to make the topping.
7. Divide the dough into 12 equal pieces, roll into balls, cover and rest 10 minutes.
8. Heat a heavy skillet over medium-high heat. Roll one ball into a thin round about 7 inches (18 cm) across.
9. Cook the flatbread 1 to 2 minutes until bubbles puff and the underside is spotted brown, flip and cook 1 minute more; repeat with the remaining dough, stacking cooked flatbreads under a towel.
10. Brush the hot flatbreads with the remaining third of the olive oil and scatter the feta-mint topping over them before serving.