Skillet Spelt Pitas with Cumin and Cardamom

Steps

1. Toast the cumin, cardamom and ground ginger in a dry skillet over low heat for about 1 minute, until fragrant, then tip them into a large bowl to cool.
2. Add the whole spelt flour, bread flour, instant yeast and salt to the toasted spices and whisk to make the dry mix.
3. Stir the honey and two-thirds of the olive oil into the lukewarm water, then pour it into the dry mix and stir to a shaggy dough. This is about 65% hydration and 1.8% salt.
4. Knead on a clean, unfloured counter for 5 to 6 minutes until smooth and slightly tacky; spelt is delicate, so stop once it holds together smoothly.
5. Coat a clean bowl with half of the remaining olive oil (one-sixth of the total), turn the dough in it, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until about doubled in size.
6. Divide the dough into 12 equal pieces (about 88 g each), shape into balls, cover and rest 15 minutes so they relax.
7. Heat a dry cast-iron skillet over medium-high heat for 5 minutes. On the clean counter, roll one ball into a round about 7 inches across and 1/4 inch thick; the oil on the dough keeps it from sticking.
8. Cook the round 1 minute until bubbles form, flip and cook 1 to 2 minutes until it puffs, then flip again for 30 seconds until spotted golden. Repeat with the rest, rolling the next while one cooks.
9. Brush the hot pitas with the last of the olive oil (the final one-sixth) and stack them in a clean towel so they stay soft. Let them cool on a rack for 10 minutes before cutting.