A happy day it was, when we learned how to make this at home! these instructions are for grilling this bread on a charcoal grill, however, a gas grill or cast iron pan stove top will work just as well. It may take some practice, and your first batch(es) may not be perfect (or edible), but if you are reading this, you probably already know that learning this will be well worth the effort. Enjoy.
3 1/2 cups flour
1 teaspoon sugar
3/4 teaspoon salt (plus more for finishing)
2 1/2 teaspoons instant yeast
3/4 cup milk
3/4 cup plain yogurt (not greek) or sour cream
2 Tablespoons melted butter, ghee or canola oil (plus more for finishing bread)
Whisk flour, sugar, salt and yeast in large bowl.
Stir milk and yogurt and 2 Tablespoons melted butter together to combine and pour into flour mixture. Mix until a shaggy dough forms.
Turn out onto lightly floured board. Dough will be sticky. Adding flour as needed, knead until a soft, smooth dough forms. About 7 minutes.
Form into ball and place in lightly oiled bowl. Turn to coat, cover bowl with plastic wrap and place in warm draft- free place until dough is doubled in size. 30 – 45 minutes. (Instant yeast works faster than regular, so keep a close eye on it)
Punch down, divide into 10 pieces. With floured hands, roll each piece into a ball and place on lightly floured cookie sheet. Cover with flour dusted kitchen towel and let rest 10 minutes. (If you are not making the bread right away, place the tray in the fridge -up to 3 hours covered with a kitchen towel).
Preheat grill to HOT.
On a lightly floured surface, and with floured hands, pat and stretch dough into about an 8″ circle. (honestly, the shape doesn’t matter. You need to be concerned that the dough is more or less uniform thickness, about 1/8 inch. You could roll the dough out, but the bumps left by your fingers give the bread an interesting surface texture).
Toss onto preheated grill and let sit until dough starts to bubble and the surface looks slightly dry, 2 – 3 minutes. Flip over and cook for another minute or two, until charred in spots. remove from heat, lightly brush with melted butter (or ghee) and sprinkle very lightly with salt. Repeat for remaining pieces.