Garlic-Parsley Cumin Yogurt Skillet Flatbreads

Steps

1. Prepare first: mince the garlic, chop the parsley and bring the Greek yogurt to room temperature.
2. Toast the cumin in a dry skillet over medium heat for 1 minute until fragrant, then tip it into a large bowl to cool.
3. Add the flour, yeast-instant, sugar and 8 g of the salt (all but a pinch) to the cumin and whisk.
4. Add the Greek yogurt, lukewarm water and olive oil and stir into a shaggy dough. This is about 60% hydration counting the yogurt's water, and close to 2% salt.
5. Knead on a lightly floured surface for 8 minutes until smooth and springy.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Meanwhile, melt the butter in a small pan over low heat, add the garlic and cook 1 minute until fragrant but not browned. Take off the heat and stir in the parsley, oregano and the remaining pinch of salt. Set this herb butter aside.
8. Divide the dough into 12 equal pieces, round them, cover and rest 10 minutes.
9. Roll each piece into a 7-inch oval about 1/8 inch thick.
10. Heat a dry cast-iron skillet over medium-high heat. Cook one flatbread 1 to 2 minutes until it puffs and blisters underneath, flip and cook 1 minute more until spotted golden brown.
11. Brush the hot flatbread with some of the herb butter, using about one-twelfth each so it is all used by the last one, and stack under a towel to stay soft.
12. Repeat with the remaining dough, then let the flatbreads cool a few minutes on a rack or in the towel before serving.