Categories: Bread
Ingredients
- 1-1/2 cup lukewarm water (not warmer than 100 degrees)
- 1-1/2 cup lukewarm milk (any %)
- 1 T yeast
- 1-1-1/2 T kosher salt
- 1/2 cup plain yogurt (and %) (still works if you don't use the yogurt)
- 2 T sugar, honey, malt powder, agave ( I used honey)
- 7 cups unbleached all purpose flour (must be unbleached)
- Butter and chopped garlic for topping (also tastes good without or with butter, cinnamon and sugar)
Directions
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It is going to be “wet” dough, not your normal yeast dough. Do NOT knead it, and do NOT punch it down. Once it has sat at room temp for 2 hours, just cover (not airtight) and put in the fridge and use within a week.
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Mix yeast, salt, yogurt and sweeter with water and milk in large bowl.
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Mix in flour without kneading, just stir with a spoon or with a paddle in your stand mixer.
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Cover (not airtight) and allow to rise at room temp at least 2 hours or until dough rises and flattens on top
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Use immediately or put in the fridge for up to 7 days.
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When you are ready to use, dust with flour, pull off a grapefruit-sized piece, stretch a little and press thinly on an oiled baking sheet.
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Smother with butter, garlic, salt, parm, whatever. Poke a few times with a fork.
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Put in a very hot oven (I did 550) for about 5 minutes or a bit more, check for burning. Dont overcook.
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Eat.
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Make another batch because you at the first batch in 2 seconds.