Ingredients

The following ingredients have 4 Servings
  • 2 tsp active dry yeast
  • 1/2 cup water ((warm water, 110 degrees F/43 degrees C))
  • 1/8 cup sugar
  • 1 1/2 Tbsp milk
  • 1 small egg ((small egg, or less than one whole egg beaten))
  • 1 tsp salt
  • 2 cups all-purpose flour ((plus 2 Tbsp for kneading & rolling out))
  • 2 Tbsp butter ((melted))

Instruction

  • Add active dry yeast to warm water ( 110 degrees F/43 degrees C ) with sugar in a large bowl and let stand for 10 minutes to activate. After the yeast has been allowed to sit for 10 minutes, add milk, egg, and salt. Stir to combine.
  • Add flour and combine until a soft dough ball is formed, turn out onto a lightly floured work surface and knead for 3 minutes. Cover with a damp towel and allow to rest for 7 minutes, then knead for an additional 5 minutes until smooth and elastic.
  • Place dough into a well oiled bowl, turning to coat all sides. Cover with a damp towel and allow to rise for about an hour, or until doubled in size.
  • Once the dough has doubled in size, punch it down and turn back out onto your lightly floured work surface. Dust any sticky spots with flour as needed and pull off portions large enough to roll and form into 1 1/2 inch dough balls. Roll all of the dough into portions and cover with a damp towel, allow to rise for 30 minutes or until doubled in size again.
  • After the dough has risen to double in size again, preheat your grill or skillet to high heat. Roll your first dough ball out to form a thin circle or oval about 1/4 in thickness. Then transfer to preheated, lightly oiled grill, cast iron skillet or heavy bottom skillet.
  • Cook for 1-2 minutes ( bread should be slightly puffy and golden brown ). Turn bread and brush the melted butter onto the cooked side while cooking the second side for 30-60 seconds.
  • Remove from heat when the second side is also golden brown and repeat until all of the dough has been cooked.