- 3/4 cup lukewarm water (about 110 degrees F)
- 3/4 cup lukewarm milk (about 110 degrees F)
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup plain yogurt
- 1 tablespoon honey
- 3 1/2 cups all-purpose flour
- In a large bowl, combine water and milk. Add yeast, salt, yogurt and honey and stir to combine. Add flour and, using a wooden spoon, stir mixture until just combined and all flour is incorporated into dough.
- Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top. Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in fridge*, or 3 weeks in freezer in four 1/2-lb portions. Once frozen, thaw dough in refrigerator overnight before using.
- On baking day, heat grill to high for 5 to 10 minutes, covered, and use a grill brush to scrape any residue from grill grates. Reduce heat to medium; keep covered.
- Meanwhile, punch down dough and, on a lightly floured surface, divide into 4 equal pieces. With floured hands, stretch and press each piece of dough to a 1/8-inch thickness.
- Quickly but carefully transfer dough to grill, using tongs if needed, then cover grill and cook 3 minutes until grill marks appear on bottom and top of dough is puffy. Use tongs to flip dough and cook on other side 3 minutes until grill marks appear and bread is cooked through. Repeat with any remaining dough.
- Serve immediately with toppings of your choice (butter, ghee, garlic and fresh chopped herbs are some tasty examples).
- *NOTE: It is easier to handle the dough once it’s refrigerated, so I usually let mine rest overnight in the fridge before using. There tends to be a more developed flavor, too, when it chills overnight.