Skillet Garlic Yogurt Pita with Parsley

Steps

1. Mince the garlic and divide it: one third for the dough, the remaining two thirds for the topping. Chop the parsley.
2. In a large bowl, whisk the flour, instant yeast, sugar, salt and garlic powder.
3. Add the lukewarm water, yogurt, olive oil and the one third of the minced garlic. Stir into a shaggy dough; this is about 50% hydration from the water alone, softer with the yogurt, and about 2% salt.
4. Knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic and it springs back slowly when poked.
5. Cover the bowl and let the dough rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Roll each into a ball, cover, and rest 15 minutes.
7. Meanwhile, melt the butter in a small pan over low heat, add the remaining two thirds of the minced garlic and cook 1 minute until fragrant. Take off the heat and stir in the parsley.
8. Roll each ball into a 6- to 7-inch round about 1/4 inch thick.
9. Heat a dry cast-iron skillet over medium-high heat. Cook one round 1 to 2 minutes, until bubbles form and the underside is spotted brown, then flip and cook 1 to 2 minutes more until puffed and cooked through.
10. Brush each hot pita with the garlic-parsley butter and stack under a clean towel to keep soft while you cook the rest.
11. Let the pitas cool a few minutes on a rack before serving.