Rye Basil-Dill Skillet Flatbreads with Garlic Butter

Steps

1. Prepare the herbs first: finely chop the basil and divide it into two equal halves, one for the dough and one for the butter. Finely chop the dill and mince the garlic.
2. Set aside about one-sixth of the bread flour for kneading and rolling. In a large bowl, whisk together the rye flour, the remaining five-sixths of the bread flour, the instant yeast and the salt.
3. In a separate bowl, stir together the warm water, honey, yogurt and olive oil until smooth.
4. Pour the wet mixture into the rye flour mixture, add the dill and the first half of the basil, and stir into a shaggy, sticky dough. This is about 70% hydration (counting the water and the yogurt's moisture) and about 2% salt.
5. Knead the dough in the bowl with wet hands for 5 minutes; rye dough stays tacky, so wet your hands and dust with a little of the reserved bread flour only if it is too sticky to handle.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1½ times its size; rye doughs rise less than wheat doughs and won't fully double.
7. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest for 10 minutes so they relax.
8. While the dough rests, make the garlic butter: melt the butter in a small pan over low heat, add the garlic and cook for 1 minute until fragrant, then take off the heat and stir in the remaining half of the basil.
9. Heat a large cast-iron skillet over medium-high heat until very hot, with no oil.
10. Dust the work surface with the rest of the reserved bread flour, then press and roll one ball into a round about ¼ inch (6 mm) thick. Roll each next round while the previous one cooks.
11. Cook each flatbread for 1½ to 2 minutes, until bubbles form and the underside has browned spots, then flip and cook 1 to 1½ minutes more, until browned and cooked through with no doughy center.
12. Brush each hot flatbread with the garlic-basil butter and stack under a clean towel to keep soft. Serve warm.