Quick Flatbreads with Yogurt and Whole Wheat

Step 1

In a large bowl, stir together both flours, the salt and baking powder. Add the yogurt and honey, then stir until a shaggy dough forms. Using your hands, knead the dough in the bowl until it forms a cohesive ball, incorporating any dry bits; the dough will be slightly sticky.

Step 2

Turn the dough out onto a counter dusted with bread flour and knead until just tacky instead of sticky, about 1 minute. The finished dough may appear slightly lumpy; this is fine. Divide into 6 pieces and shape each into a ball. Loosely cover with plastic wrap and let rest for 10 minutes.

Step 3

Heat a 12-inch cast-iron skillet over medium-high until water flicked onto the surface immediately sizzles. Meanwhile, on a lightly floured counter, roll each ball to an 8-inch circle. Place 1 dough round in the heated skillet and cook until the bottom is dark spotty brown, 1 to 1½ minutes. Using tongs, flip and cook the second side until dark spotty brown, about 1 minute. Transfer to a wire rack, then brush the surface with melted butter. Repeat with the remaining dough rounds. Serve warm.

Step 4

Garlic-Herb ButterIn a small saucepan over medium, combine 43 grams (3 tablespoons) salted butter and 1 medium garlic clove (finely grated). Cook, stirring, until the garlic is fragrant and lightly sizzling, about 30 seconds. Off heat, stir in a pinch of salt and 2 tablespoons finely chopped fresh flat-leaf parsley, 1 tablespoon finely chopped fresh dill, and 1 tablespoon finely chopped fresh cilantro, tarragon or basil.

Step 5

Za'atar ButterIn a small saucepan over medium, combine 43 grams (3 tablespoons) salted butter and 1 tablespoon za’atar. Cook, stirring, until the butter is bubbling, about 30 seconds.

Step 6

Harissa ButterIn a small bowl, stir together 43 grams (3 tablespoons) salted butter, melted, and 1 tablespoon harissa paste.