Rosemary-Thyme Buttermilk Skillet Flatbreads

Steps

1. Chop the parsley, mince the garlic and melt the butter before you start.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, rosemary and thyme.
3. Add the buttermilk, lukewarm water and olive oil, and stir into a shaggy dough; this is about 67% hydration counting the buttermilk and water, and about 1.7% salt.
4. Knead on a lightly floured counter for 4 to 5 minutes until smooth and soft. Cover and rest 30 minutes at room temperature so the dough relaxes.
5. Meanwhile, stir half the parsley, the garlic and the lemon zest into the melted butter to make the herb butter; set aside.
6. Divide the dough into 12 equal pieces (about 80 g each), knead the remaining half of the parsley into the pieces as you shape them into balls, and cover.
7. Heat a dry cast-iron skillet over medium-high heat for 3 to 4 minutes.
8. Roll one ball into a 7-inch round about 1/8 inch thick and lay it in the hot skillet. Cook 1 to 2 minutes until bubbles puff and the underside has brown spots, flip and cook 1 minute more until cooked through.
9. Brush the hot flatbread with some of the herb butter and stack it under a towel to stay soft. Repeat with the remaining balls, using all of the herb butter across the 12 flatbreads.
10. Serve warm, or cool on a rack before storing.