Turmeric-Ginger Cilantro Skillet Flatbreads

Steps

1. Prep first: peel and finely grate the fresh ginger, chop the cilantro and split it into two equal halves, slice the green onion, and melt the butter.
2. In a large bowl, whisk the bread flour, instant yeast, salt, turmeric and ground ginger.
3. In a second bowl, stir the lukewarm water, yogurt, olive oil, honey and grated fresh ginger until smooth.
4. Pour the yogurt mixture into the flour mixture, add half the cilantro and all the green onion, and stir into a shaggy dough. The dough is about 61% hydration (plus the yogurt) and 2% salt.
5. Knead on a lightly floured counter for 8 to 10 minutes, until smooth, elastic and slightly tacky.
6. Place the dough in a lightly oiled bowl, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and a floured finger poke springs back slowly.
7. Stir the remaining half of the cilantro into the melted butter to make the cilantro butter; set it aside in a warm spot.
8. Turn out the dough, divide it into 12 equal pieces (about 90 g each), roll each into a ball, cover, and rest 15 minutes so the gluten relaxes.
9. Heat a large cast-iron skillet over medium-high heat for 5 minutes, until a drop of water sizzles away at once.
10. Roll one ball into a 7-inch round about 1/8 inch thick; roll the next one while the first cooks.
11. Lay the round in the dry skillet and cook 1 to 2 minutes, until bubbles puff and the underside has golden-brown spots; flip and cook 1 minute more, until puffed and cooked through with no doughy center.
12. Move each flatbread to a plate, brush at once with a little of the cilantro butter, and stack under a clean towel to stay soft; repeat with the remaining dough, using up the cilantro butter across all 12.
13. Serve warm.