Ingredients
- 1/2 cup warm, not hot, water
- One packet dry yeast
- 4 cups bread flour, plus additional flour for kneading and shaping dough
- I teaspoon salt
- One cup warm milk
- 2 tablespoons extra virgin olive oil
Directions
Sprinkle yeast in one half cup of warm water. Let sit five minutes, or until yeast dissolves and swells.
Using a food processor outfitted with a metal blade, pulse flour and salt until combined. Using the tube, pour in yeast mixture, then warm milk in a slow stream. Blend until dough forms a ball.
Turn dough out, and give a few quick kneads to shape it into an even, round ball. Brush dough all over with olive oil. Place dough in an oiled large bowl, and cover it with plastic wrap. Let rise for two hours. When dough has risen to double its original size, turn it out on a floured surface. Divide dough into 18-20 rounds. Place rounds on a floured sheet pan, cover with plastic wrap or a damp towel and let rise an additional 20 minutes.
Roll out each round to a 4 inch diameter shape.
Prep a grill to medium high heat.
Grill rounds about two minutes on each side. Remove bread to a rack to cool.
