Mozzarella-Stuffed Garlic Oregano Skillet Flatbreads

Steps

1. Prepare first: warm the milk, shred the mozzarella and divide it into 12 equal piles, mince the garlic and chop the parsley. Divide the parmesan into two halves: one for the dough, one for the topping.
2. In a large bowl, whisk the bread flour, instant yeast, sugar, salt, oregano and the first half of the parmesan.
3. Add the warm milk and olive oil and stir into a shaggy dough. Counting the milk as the liquid, this is about 65% hydration and 2% salt.
4. Knead on a lightly floured counter for 8 to 10 minutes until smooth, soft and elastic.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and a floured finger poke springs back slowly.
6. Divide the dough into 12 pieces, about 70 g each, shape into balls, cover and rest 10 minutes.
7. Make the garlic butter: melt the butter in a small pan over low heat, add the garlic and cook 1 minute until fragrant, then stir in the parsley and the remaining half of the parmesan. Set aside.
8. Flatten one ball into a 4-inch disc, place one pile of mozzarella in the center, gather the edges over it and pinch to seal. Gently roll seam-side down into a 6-inch round. Repeat with all the balls, keeping them covered.
9. Heat a cast-iron skillet over medium heat. Cook one round in the dry skillet, covered, 2 to 3 minutes until puffed with golden-brown spots underneath.
10. Flip and cook covered 2 to 3 minutes more, until spotted, the cheese is melted and the center of the bread reaches 190°F (88°C).
11. Brush the top of each hot flatbread with a little of the garlic butter, using it all across the 12 flatbreads, and keep cooked ones under a towel on a rack.
12. Cool on the rack about 5 minutes before tearing, as the melted mozzarella is very hot.