Turmeric Ginger Garlic Skillet Flatbreads

Steps

1. Prepare first: mince the garlic and split it into two equal halves; finely grate the fresh ginger; chop the cilantro.
2. In a large bowl, whisk the all-purpose flour, instant yeast, sugar, salt, turmeric and ground ginger.
3. Add the warm water, canola oil, grated fresh ginger and half of the minced garlic. Stir into a shaggy dough; this is about 56% hydration and 1.9% salt.
4. Knead on a lightly floured counter for 8 to 10 minutes until smooth and springy. Place in a lightly oiled bowl, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
5. Divide the dough into 12 equal pieces of about 78 g, roll each into a ball, cover, and rest 15 minutes so the gluten relaxes.
6. Meanwhile, melt the butter in a small pan over low heat, add the remaining half of the minced garlic and cook 1 minute until fragrant, then stir in the cilantro and set aside.
7. Heat a dry cast-iron skillet over medium-high heat for 5 minutes. Roll one ball into a 7-inch round about 1/8 inch thick.
8. Cook the flatbread 1 to 2 minutes until bubbles puff and the underside has brown spots, flip and cook 1 minute more until puffed and cooked through. Repeat with the remaining dough, rolling the next round while one cooks.
9. Brush each hot flatbread with the garlic-cilantro butter and stack under a clean towel to stay soft. Serve warm.