Ingredients

• 2 cups unbleached white flour
• 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt (optional)
• 3 garlic cloves, minced
• 1 tablespoon corn oil
• 1/3 cup packaged instant mashed potatoes
• 1 teaspoon cumin seed, toasted
• 1 cup water
• 1 -2 tablespoon corn oil
• 2 garlic cloves, minced

Instructions

1. To make the dough, combine all the dough ingredients except the water in a food processor and process for 30 seconds.

2. (or whiz in a blender.) With the machine running, gradually add the water in a thin stream through the feeder tube.

3. Pulse on and off until the dough forms a soft ball.

4. Transfer the dough to a floured board.

5. Knead for 5 minutes by hand, sprinkling with flour as needed to prevent sticking.

6. The dough should be very soft and pliable.

7. Lightly flour a plastic bag.

8. Place the dough in the bag, seal it, and let it sit 15 to 20 minutes in a warm, dark place.

9. Prepare your grill.

10. Keep it covered to build an intense heat.

11. Combine the glaze ingredients and reserve.

12. Remove the dough from the bag and cut it into 6 equal pieces.

13. On a floured board, roll each piece into a circle as thin as a flour tortilla and about 8 inches in diameter.

14. (The circle need not be perfect, and a few holes are just fine).

15. As each piece is rolled, brush it lightly with the glaze and place it glazed-side down onto the grill.

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.

17. There should be bubbles and brown patches on both sides when the bread is done.

18. Enjoy!