Rye Garlic Skillet Flatbreads with Dill Butter

Steps

1. Prepare first: mince the garlic and divide it in half; chop the dill; set aside 20 g of the bread flour for dusting.
2. In a large bowl, whisk the rye flour, the remaining 200 g of bread flour, the instant yeast and the salt.
3. In a jug, stir the water, buttermilk, molasses, olive oil and half the garlic.
4. Pour the liquid into the rye and bread flour mixture and mix into a soft, sticky dough. This is about 66% hydration and 2% salt, counting the water as a percent of the rye and bread flour in the dough.
5. Dust the work surface with a little of the reserved bread flour and knead with wet hands for 5 minutes until smooth but still tacky; rye dough stays a little sticky.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size; rye won't fully double.
7. Divide the dough into 12 pieces, roll into balls, cover and rest 15 minutes, until the dough springs back slowly when poked.
8. Meanwhile, stir the melted butter with the remaining half of the garlic and the dill to make the garlic-dill butter.
9. Heat a dry cast-iron skillet over medium-high heat for 5 minutes.
10. Dust the surface with the rest of the reserved bread flour and roll each ball into a 7-inch round about 1/8 inch thick.
11. Cook one flatbread at a time for 1 1/2 to 2 minutes per side, until blistered with brown spots and puffed in places.
12. Brush each hot flatbread with the garlic-dill butter and stack under a towel to stay soft while you cook the rest.
13. Serve warm, or cool on a rack and store wrapped.