- 4 cups unbleached all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- ½ cup milk
- 4 to 6 tablespoons water
- ¾ cup plain whole milk yogurt
- 1 cup unsalted butter
- 3 garlic cloves, sliced
- ½ teaspoon Himalayan salt
- Fresh ground pepper to taste
- For the dough, combine all of the ingredients in the bowl of a stand mixer fitted with a paddle. Mix until the dough is combined; it will be soft and a little bit sticky. Knead the dough with the paddle for 5 minutes at low speed (you can do this by hand, but you will need to really work the dough to make the gluten elastic enough). Remove the paddle, cover and let the dough rise for 45 minutes. Divide the dough into 4 pieces, round each into a ball, cover and refrigerate until you’re ready to cook.
- For the butter, while the dough rises, put all of the ingredients into a cast iron small saucepan. Cook over medium heat until the butter separates and foams; simmer until the garlic cloves just begin to brown, about 5 minutes. Remove from the heat.
- To bake the bread, stretch the dough into an oblong. Drape it over your floured hand and down your wrist into a teardrop shape. Place the dough over the hottest part of your grill. When you see the edges start to bubble up (about 2 to 3 minutes), turn the bread over and cook the second side until it has some charred spots. Remove the bread from the grill and keep warm.
- To bake in the oven, preheat the oven with a baking stone or cast iron grill pan in it to 230°C+. Place the breads on the hot surface one or two at a time and bake for 6 to 8 minutes. Remove from the oven and repeat until all are baked.
- Brush the warm bread with melted toasted garlic butter.