Garlic Herb Yeasted Skillet Flatbreads

Steps

1. Mince all the garlic, then divide it: half for the dough and the remaining half for the garlic butter. Chop the parsley.
2. Warm the olive oil in a small skillet over low heat, add the half of the garlic meant for the dough and cook 1 to 2 minutes until fragrant but not browned; let it cool.
3. In a large bowl, whisk the bread flour, instant yeast, sugar and salt.
4. Add the lukewarm water, the yogurt and the cooled garlic oil, and mix into a shaggy dough. This is about 50% hydration from the water (about 65% counting the yogurt) and 2% salt.
5. Knead 8 to 10 minutes until smooth and elastic. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
6. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes until relaxed.
7. Make the garlic butter: melt the butter in a small pan over low heat, add the remaining half of the garlic, cook 1 minute, then stir in the parsley and take it off the heat.
8. Heat a dry cast-iron skillet over medium-high heat. Roll one ball into an oval about 1/4 inch thick.
9. Cook the flatbread 1 to 2 minutes until bubbles puff and the underside has dark blisters, flip and cook 1 to 2 minutes more, until puffed and cooked through, about 190°F (88°C) in the center.
10. Brush the hot flatbread with some of the garlic butter and keep it wrapped in a towel. Repeat with the rest of the dough, using the garlic butter evenly across all 12, and let them cool slightly on a rack before tearing or slicing.