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

1. 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.

2. Mix yeast, salt, yogurt and sweeter with water and milk in large bowl.

3. Mix in flour without kneading, just stir with a spoon or with a paddle in your stand mixer.

4. Cover (not airtight) and allow to rise at room temp at least 2 hours or until dough rises and flattens on top

5. Use immediately or put in the fridge for up to 7 days.

6. 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.

7. Smother with butter, garlic, salt, parm, whatever. Poke a few times with a fork.

8. Put in a very hot oven (I did 550) for about 5 minutes or a bit more, check for burning. Dont overcook.

9. Eat.

10. Make another batch because you at the first batch in 2 seconds.

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