Rosemary Garlic Spelt Skillet Flatbreads

Steps

1. Prepare first: mince the garlic, crumble the dried rosemary and chop the parsley. Divide the olive oil into two portions: one third for the dough and two thirds for the brushing oil. Divide the all-purpose flour: about 85% for the dough and the remaining 15% (about 2 tablespoons) set aside for dusting.
2. In a large bowl, whisk the whole spelt flour, the dough portion of all-purpose flour, the instant yeast, the salt, half the crumbled rosemary and the black pepper.
3. In a jug, stir the lukewarm water, the honey, the one-third portion of olive oil and half the minced garlic, then pour into the bowl and mix into a shaggy dough. This is about 65% hydration and 1.8% salt.
4. Lightly dust the counter with some of the reserved all-purpose flour and knead the dough 5 to 6 minutes until smooth and slightly tacky; spelt is delicate, so stop once it holds together smoothly.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until nearly doubled in size and springing back slowly when poked.
6. Meanwhile make the brushing oil: warm the two-thirds portion of olive oil in a small pan over low heat with the remaining half of the minced garlic and the remaining half of the rosemary for 2 to 3 minutes, just until fragrant, not browned. Take off the heat and stir in the parsley.
7. Divide the dough into 12 pieces, roll into balls, cover and rest 15 minutes.
8. Heat a large cast-iron skillet over medium-high heat. Using the rest of the reserved all-purpose flour for dusting, roll each ball to a 7-inch (18 cm) round about 1/8 inch thick.
9. Cook one flatbread at a time, 1 to 2 minutes per side, until puffed with golden-brown blisters and no doughy spots remain; the center should reach about 200°F (93°C).
10. Brush each hot flatbread with the rosemary-garlic brushing oil and set on a rack to cool briefly, then stack under a towel to keep soft and serve warm.