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.