Feta-Dill Stuffed Spelt Skillet Flatbreads

Steps

1. In a large bowl, whisk the spelt flour and salt together.
2. Add the kefir and one-fifth of the olive oil and stir into a shaggy dough; counting the kefir's water, this is about 57% hydration and 1% salt, kept low because the feta is salty.
3. Knead the dough for 4 to 5 minutes until smooth and soft, without overworking it, since spelt tightens quickly. Cover with the upside-down bowl and rest 45 minutes at room temperature, about 75°F (24°C), until relaxed and slightly puffy.
4. While the dough rests, mix the feta, dill, parsley, green onion and black pepper in a small bowl to make the filling.
5. Divide the rested dough into 12 equal pieces (about 85 g each) and keep them covered.
6. Roll one piece into a thin rectangle about 8 by 6 inches, brush it with a twelfth of the remaining olive oil and scatter a twelfth of the feta filling over it, pressing it in lightly.
7. Roll the rectangle up from a long side into a rope, then coil it into a tight snail and tuck the end underneath. Repeat with the remaining dough pieces, the remaining olive oil and the remaining feta filling, keeping the coils covered.
8. Let the coils rest 10 minutes, then gently roll each into a 6-inch round; if a little cheese breaks through, pinch the dough over it.
9. Heat a dry cast-iron or heavy skillet over medium heat for 3 minutes.
10. Cook one flatbread at a time for 2 to 3 minutes per side, until puffed in spots, deep golden, the feta is soft and the center is cooked through with no doughy streaks.
11. As each flatbread comes off the skillet, brush it with a twelfth of the melted butter and scrunch it lightly to open up the layers.
12. Stack the flatbreads under a clean towel and let them cool a few minutes on a rack or board before cutting into wedges.