Golden Turmeric-Ginger Coconut Skillet Flatbreads

Steps

1. Prepare first: grate the ginger and divide it, setting three-quarters aside for the dough and the remaining quarter for the brushing oil. Divide the canola oil the same way: half for the dough, half for brushing.
2. Toast the cumin in a dry skillet over medium-low heat for about 1 minute until fragrant, then tip it into a large bowl and let the skillet cool.
3. Add the flour, instant yeast, sugar, salt and turmeric to the bowl with the cumin and whisk to combine.
4. In a measuring cup, stir together the warm water, coconut milk, the three-quarters portion of ginger and the half portion of canola oil.
5. Pour the coconut milk mixture into the flour mixture and stir into a shaggy dough. This is about 35% hydration from the water alone (about 65% counting the coconut milk) and 2% salt.
6. Knead on a lightly floured counter for 6 to 8 minutes until smooth, soft and slightly tacky. Cover in the bowl and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size and a floured finger poke springs back slowly.
7. Meanwhile, make the brushing oil: stir the remaining half of the canola oil with the remaining quarter of the ginger and the cilantro in a small bowl.
8. Divide the dough into 12 equal pieces (about 60 g each), roll into balls, cover and rest for 15 minutes so the gluten relaxes.
9. Heat a cast-iron or heavy skillet over medium-high heat for 3 to 4 minutes. Roll each ball into a 6- to 7-inch round about 1/8 inch thick.
10. Cook one flatbread at a time for 1 to 1.5 minutes, until bubbles puff and the underside has golden-brown spots, then flip and cook 1 minute more, until the center reaches 190°F (88°C) and no raw spots remain.
11. Brush each hot flatbread lightly with the ginger-cilantro oil and stack under a clean towel to keep soft while you cook the rest.
12. Let the flatbreads cool briefly on a rack or under the towel for a few minutes before tearing or slicing, and serve warm.