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1
To make the dough, combine all the dough ingredients except the water in a food processor and process for 30 seconds.
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2
(or whiz in a blender.) With the machine running, gradually add the water in a thin stream through the feeder tube.
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3
Pulse on and off until the dough forms a soft ball.
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4
Transfer the dough to a floured board.
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5
Knead for 5 minutes by hand, sprinkling with flour as needed to prevent sticking.
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6
The dough should be very soft and pliable.
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7
Lightly flour a plastic bag.
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8
Place the dough in the bag, seal it, and let it sit 15 to 20 minutes in a warm, dark place.
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9
Prepare your grill.
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10
Keep it covered to build an intense heat.
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11
Combine the glaze ingredients and reserve.
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12
Remove the dough from the bag and cut it into 6 equal pieces.
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13
On a floured board, roll each piece into a circle as thin as a flour tortilla and about 8 inches in diameter.
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14
(The circle need not be perfect, and a few holes are just fine).
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15
As each piece is rolled, brush it lightly with the glaze and place it glazed-side down onto the grill.
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16
When all of the dough has been placed on the grill, cover the grill and bake for 1 1/2-5 minutes, depending on heat, then brush the tops with the glaze, flip, and brown the other side.
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17
There should be bubbles and brown patches on both sides when the bread is done.
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18
Enjoy!
