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1
In a large bowl, combine water and milk. Add yeast, salt, yogurt and honey and stir to combine. Add flour and, using a wooden spoon, stir mixture until just combined and all the flour is incorporated into the dough.
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2
Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top. Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in the fridge (see note), or 3 weeks in the freezer. If you are going to freeze it, divide into four 1/2-pound portions and freeze separately. Once frozen, thaw dough in refrigerator overnight before using.
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3
On baking day, heat grill to high for 5 to 10 minutes, with the lid on. Then use a grill brush to scrape any residue from grill grates. Reduce heat to medium; keep covered.
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4
Meanwhile, punch down dough and, on a lightly floured surface, divide into 4 equal pieces (if you didn't already divide it prior to freezing). With floured hands, stretch and press each piece of dough to about 1/8-inch thickness.
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5
Quickly but carefully transfer dough to grill, using tongs if needed, then cover grill and cook 3 minutes until grill marks appear on bottom and top of dough is puffy. Use tongs to flip dough and cook on the other side for 3 minutes until grill marks appear and bread is cooked through. Repeat with any remaining dough.
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6
Serve immediately with toppings of your choice (butter, ghee, garlic and fresh chopped herbs are some tasty examples).
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7
Note: It is easier to handle the dough once it's refrigerated, so I usually let mine rest overnight in the fridge before using. There tends to be a more developed flavor, too, when it chills overnight.
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8
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.
