Feta-Dill Rye Skillet Pita

Steps

1. Prepare first: crumble the feta finely and chop the dill. Keep them in a small bowl in the fridge until the dough is mixed. Set aside 15 g of the bread flour for dusting.
2. In a large bowl, whisk the rye flour, the remaining 205 g of bread flour, the instant yeast, salt and dried oregano to make the dry mixture.
3. In a measuring jug, stir the honey into the lukewarm water until dissolved, then add 20 g of the olive oil.
4. Pour the water mixture into the dry mixture and stir until no dry patches of rye flour or bread flour remain. This is about 70% hydration and about 1.5% salt; the salt is kept low because the feta brings plenty.
5. Knead in the bowl or on a counter lightly dusted with some of the reserved bread flour for 6 to 8 minutes. Rye dough stays sticky and won't turn as stretchy as wheat dough, so wet your hands rather than adding much extra bread flour.
6. Add the feta and dill and knead 1 to 2 minutes more, just until they're evenly spread through the dough.
7. Rub a clean bowl with 5 g of the olive oil. Set the dough in it, cover, and let it rise at about 75°F (24°C) for 1 1/2 hours, until it has grown by about half and feels airy. Rye dough rarely doubles.
8. Turn the dough out and divide it into 12 equal pieces, about 95 g each. Roll each into a ball, cover with a towel, and rest 20 minutes so the dough relaxes.
9. Heat a cast-iron skillet over medium heat for 5 minutes and wipe it with a little of the last 5 g of olive oil on a paper towel, using it up across all batches.
10. With hands dusted with the reserved bread flour, or a rolling pin, flatten one ball at a time into a round about 6 inches (15 cm) wide and 1/4 inch (6 mm) thick. Shape each while the previous one cooks.
11. Cook each round 2 to 3 minutes per side, until browned in spots, lightly puffed, and the center reaches about 200°F (93°C). Feta on the surface will toast; lower the heat slightly if it darkens too fast.
12. Stack the cooked flatbreads under a clean towel to keep them soft, then let them cool on a rack for at least 10 minutes before slicing or splitting.