Spelt Garlic Flatbreads with Feta and Cumin

Steps

1. Prepare the garlic first: finely grate two-thirds of the garlic for the dough and mince the remaining third for the topping.
2. In a small skillet over low heat, warm one-third of the olive oil with the grated garlic for 2 to 3 minutes until fragrant and pale golden, then take it off the heat and let it cool.
3. In a large bowl, whisk the whole spelt flour, most of the all-purpose flour (hold back a small handful of the all-purpose flour for dusting), the instant yeast and the salt.
4. Add the lukewarm water and the cooled garlic oil and mix into a shaggy dough; it is about 55% hydration and 1.7% salt, and it will feel soft because spelt absorbs water slowly.
5. Knead on the counter for 5 to 6 minutes until smooth and slightly tacky; spelt gluten is delicate, so stop once it holds together smoothly.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and nearly doubled and a poked dent springs back slowly.
7. Meanwhile, toast the cumin in a dry skillet for 30 seconds, then stir it in a small bowl with the remaining two-thirds of the olive oil, the minced garlic, the feta and the mint to make the topping.
8. Divide the dough into 12 equal pieces, shape each into a ball, cover and rest 10 minutes.
9. Dust the counter with the reserved all-purpose flour and roll each ball into a round about 7 inches (18 cm) across and 1/8 inch thick.
10. Heat a cast-iron skillet over medium-high heat until very hot. Cook one flatbread at a time for 1 to 2 minutes until bubbles puff and the underside has dark spots, flip and cook 1 minute more.
11. Spread the feta topping over the hot flatbreads, dividing it evenly among all 12, and stack them under a clean towel to stay soft. Serve warm.