yogurt and knead with the dough hook on low speed
until the dough comes together into a smooth ball; it
should stick slightly to the bottom of the bowl as it is
kneaded (add a little more yogurt or milk if necessary).
Continue to knead until lightly elastic, about 5 minutes.
Turn the dough out onto a floured work surface. Using a
bench scraper or a knife, cut it into 12 even pieces. Roll
each piece into a ball and cover with a clean kitchen
towel or plastic wrap.
TO COOK ON THE GRILL
Ignite a chimneyful of coals. When the coals are coated
in gray ash, pour out and spread evenly over one side of
the grill. Set the grill grate in place, cover, and allow to
preheat for 5 minutes. Or, if using a gas grill, heat it to
high. Scrape the grill grates clean.
- Working with one ball of dough at a time, roll the dough
into an oblong roughly 10 inches long and 6 inches
across. Once you have two or three pieces rolled out, lay
them on the grill (above the coals) and cook, without
moving them, until the bottoms are charred in spots and
light golden brown, 30 seconds to 1 minute. Flip with a
large spatula, pizza peel, or tongs and cook until the
second side is charred and browned. Remove from the
grill and immediately brush with melted butter. Transfer
to a large plate and cover with a clean dish towel while
you cook the remaining breads, stacking the breads as
you make them.