Parmesan-Oregano Yogurt Skillet Pita

Steps

1. Prepare the herbs first: chop the parsley and mince the garlic, and keep them separate.
2. In a large bowl, whisk the flour, yeast-instant, salt, the Parmesan and half of the oregano.
3. In a second bowl, whisk the Greek yogurt, warm water, honey and half of the olive oil until smooth.
4. Pour the yogurt mixture into the flour mixture, add the parsley, and stir into a soft, shaggy dough. Counting the water in the yogurt, this is about 70% hydration and about 1.7% salt.
5. Knead on a lightly floured counter for 8 to 10 minutes until smooth and slightly tacky.
6. Place the dough in a clean bowl, cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size and it springs back slowly when poked.
7. While the dough rises, make the garlic oil: stir the garlic and the remaining half of the oregano into the remaining half of the olive oil and set aside.
8. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes.
9. Roll each ball into a round about 6 inches across and 1/4 inch thick; keep the rounds covered.
10. Heat a dry cast-iron skillet over medium-high heat for 5 minutes.
11. Cook one round at a time for 1 to 2 minutes, until bubbles form and the underside has brown spots, then flip and cook 1 to 2 minutes more, until puffed and cooked through.
12. Brush each hot pita with the garlic oil, stack them in a clean towel to stay soft, and cool briefly on a rack before serving.