Rye Skillet Flatbreads Stuffed with Feta

Steps

1. Set aside about 2 tablespoons of the bread flour in a small bowl for dusting.
2. In a large bowl, whisk the rye flour, the rest of the bread flour, the instant yeast, sugar and salt.
3. Add the warm water and half of the olive oil and stir into a soft, sticky dough; this is about 67% hydration and 1.3% salt by bakers' percentages.
4. Knead in the bowl with wet hands for 5 minutes until evenly smooth; rye dough stays tacky, so don't add more rye flour or bread flour.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffed by about half and it springs back slowly when poked.
6. While the dough rises, make the filling: in a bowl, mix the feta, mozzarella, dill, green onion and black pepper.
7. Dust the counter with the reserved bread flour, turn out the dough and divide it into 12 equal pieces; roll each into a ball and rest covered for 10 minutes.
8. Pat one ball into a 4-inch round, place one-twelfth of the feta filling in the center, pinch the edges closed over it and gently roll out seam side down into a 6-inch round. Repeat with the remaining balls and filling.
9. Heat a large cast-iron skillet over medium heat and brush it lightly with a little of the remaining half of the olive oil.
10. Cook the flatbreads one or two at a time for 2 to 3 minutes per side, until blistered and browned in spots, the cheese is melted and the center reaches about 200°F (93°C); brush the skillet with more of the remaining olive oil between batches until it is used up.
11. Stack the cooked flatbreads under a clean towel to stay soft, let cool on a rack for 5 minutes, then cut into wedges and serve warm.