INSTRUCTIONS
[For the dough]
1. Combine all of the ingredients in the bowl of a stand mixer fitted with a paddle.
2. Mix until the dough is combined; it will be soft and a little bit sticky.
3. Knead the dough with the paddle for 5 minutes at low speed.
4. Remove the paddle, cover and let the dough rise for 45 minutes.
5. Divide the dough into 4 pieces, round each into a ball, cover and refrigerate until you're ready to cook.
[For the butter]
6. While the dough rises, put all of the ingredients into a cast iron melting pot or small saucepan.
7. Cook over medium heat until the butter separates and foams; simmer until the garlic cloves just begin to brown, about 5 minutes.
8. Remove from the heat.
[To bake the bread]
9. Stretch the dough into an oblong.
10. Drape it over your floured hand and down your wrist into a teardrop shape.
11. Place the dough over the hottest part of your grill.
12. When you see the edges start to bubble up (about 2 to 3 minutes), turn the bread over and cook the second side until it has some charred spots.
13. Remove the bread from the grill and hold warm.
[To bake in the oven]
14. Preheat the oven with a baking stone or cast iron grill pan in it to 500°F.
15. Place the breads on the hot surface one or two at a time and bake for 6 to 8 minutes.
16. Remove from the oven and repeat until all are baked.
17. Brush the warm bread with melted toasted garlic butter.
