Spiced Rye Thyme Flatbreads with Honey Butter

Steps

1. Prepare first: chop the parsley, melt the butter, and warm the water to about 100°F (38°C).
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt, cinnamon, cloves, thyme and two-thirds of the ground ginger to make the dry mix.
3. Stir the molasses and olive oil into the warm water, then pour it into the dry mix and add the parsley. Mix into a soft, sticky dough, about 61% hydration and 1.9% salt.
4. Knead in the bowl with wet hands for 5 minutes; 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 puffy and about one and a half times its size.
6. While the dough rises, make the spiced honey butter: stir the honey and the remaining one-third of the ground ginger into the melted butter. Set aside.
7. Divide the dough into 12 pieces of about 80 g and roll into balls with damp hands. Cover and rest 15 minutes, until they spring back slowly when poked.
8. Heat a dry cast-iron skillet over medium-high heat for 5 minutes. On a lightly dampened board, pat or roll each ball into a round about 1/4 inch thick.
9. Cook each flatbread 2 to 3 minutes per side, until puffed in spots, browned and blistered, and the center reaches about 200°F (93°C).
10. Brush each hot flatbread with the spiced honey butter, stack under a towel to stay soft, and cool briefly on a rack before serving.