Golden Turmeric Cumin Skillet Flatbreads

Steps

1. Divide the cumin into two equal halves: one half goes into the dough, the other half into the spiced butter at the end.
2. In a large bowl, whisk the bread flour, instant yeast, sugar, salt, turmeric and the first half of the cumin.
3. Add the lukewarm water and the olive oil and stir into a shaggy dough. This is about 63% hydration and 1.9% salt.
4. Knead on a lightly floured counter for 8 to 10 minutes, until smooth, elastic and slightly tacky.
5. Return the dough to the bowl, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size and it springs back slowly when poked.
6. Turn the dough out, divide it into 12 equal pieces, roll each into a ball, cover with a towel and rest 20 minutes so the gluten relaxes.
7. While the balls rest, make the spiced butter: melt the butter in a small pan over low heat, stir in the remaining half of the cumin and the ground ginger, warm for 30 seconds until fragrant, then take off the heat.
8. Heat a dry cast-iron skillet over medium-high heat for about 5 minutes.
9. Roll one ball into a round about 7 inches (18 cm) across and 1/8 inch thick; roll the next while each one cooks.
10. Lay a round in the hot skillet and cook 1 to 1 1/2 minutes, until bubbles rise and the underside has dark blistered spots, then flip and cook 1 minute more, until puffed and cooked through, about 200°F (93°C) in the thickest part.
11. Brush the hot flatbread with some of the spiced butter, dividing it evenly so all 12 get about the same amount.
12. Stack the finished flatbreads on a rack under a clean towel to cool slightly and stay soft; repeat with the remaining dough, then serve warm.