Yogurt Flatbreads

200 g (1 1/2 c) bread flour
35 g (1/4 c) whole wheat flour
2 tsp kosher salt
1 tsp baking powder
3/4 c plain whole-milk yogurt
2 tsp honey
3 Tbsp melted butter*

Stir together flours, salt and baking powder. Add yogurt and honey. Stir until a shaggy dough forms. Knead until the dough forms a cohesive ball. Dough will be slightly sticky. Knead until tacky, about 1 minute, adding flour as necessary to prevent sticking. 

Divide into 6 pieces; shape each into a ball. Let rest for 10 minutes. 

Heat a 12" cast iron skillet over medium-high heat. Roll each ball to an 8" circle, using minimal flour (excess will burn). Cook flatbreads until the bottoms are dark spotty brown, 60-90 seconds, then flip using tongs and cook the second side, about 60 seconds. Transfer to a wire rack, brush with butter, and repeat with remaining dough. Serve immediately. 

* Can use seasoned butter; stir in 1 Tbsp harissa or 1 Tbsp za'atar (if using za'atar, cook 30 seconds or until seeds just begin to brown).

Milk Starter Sourdough

Makes one 1-pound loaf

Bread:

3/4 c / 160g yogurt starter
1/2 c + 2 tbsp water
1/2 tsp salt
1 tsp sugar
2 tsp yeast
2 1/2 c / 325g flour

First rise 45-60 minutes
Baking rise 45 minutes
Bake at 425° for 30 minutes in pan or 35 on stone

Starter: 

2 Tbsp yogurt with live active cultures

1 c milk

1/2 c flour

Boil milk. Cool to 110°. Whisk in yogurt. Let stand covered in draft-free place 24 hours or until set. Whisk in flour. Let stand 2-5 days or until bubbly. To feed, whisk in 1/4 c milk and 1/2 c flour.