Ricotta-Mozzarella Green Onion Skillet Pita

Steps

1. Prepare first: shred the mozzarella, slice the green onion, chop the parsley and set aside 12 g for the dough and 8 g for the butter, grate the garlic, and warm the milk and water to about 95°F (35°C).
2. In a large bowl, whisk the bread flour, yeast, sugar, salt and black pepper.
3. In a second bowl, whisk the ricotta with the warm milk and lukewarm water until smooth.
4. Pour the ricotta mixture into the flour mixture, add the mozzarella, the green onion and the 12 g of parsley, and stir into a shaggy dough. The water and milk give about 54% hydration, with the ricotta adding more moisture, and the salt is about 1.7%.
5. Knead on a lightly floured counter for 8 to 10 minutes until smooth, soft and slightly tacky.
6. Place the dough in a lightly floured bowl, cover, and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
7. Divide the dough into 12 pieces of about 100 g, roll into balls, cover with a towel and rest 15 minutes.
8. Meanwhile, stir the grated garlic and the 8 g of parsley into the melted butter to make the garlic-herb butter.
9. Roll each ball into a round about 6 inches across and a scant 1/4 inch thick; keep them covered so they don't dry out.
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, pressing gently with a towel to help it puff; it is done when the center reaches 190°F (88°C).
12. Brush each hot pita with the garlic-herb butter, using it all across the 12 pitas, and stack them under a clean towel to stay soft.
13. Cool on a rack for 10 minutes before serving warm or splitting to fill.