• 2-2/3 to 3 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 4 teaspoons water
• 4 teaspoons olive oil
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 2 tablespoons milk
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
In large mixing bowl combine 1-1/4 cups of the flour and the yeast. In small saucepan heat and stir 1 cup milk, water, olive oil, sugar, and salt just until warm (120°F to 130°F). Add milk mixture to flour mixture. Beat with electric mixer on low to medium speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using wooden spoon, stir in as much of the remaining flour as you can.
Turn out dough onto lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into ball. Place in lightly greased bowl; turn once. Cover; let rise in warm place until doubled (45 to 60 minutes).
Punch down dough; turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease large baking sheet; set aside. Divide dough into thirds. Cover; refrigerate 2 portions. On lightly floured surface, roll remaining portion into 12-inch circle. Transfer circle to prepared baking sheet. Stir together 2 tablespoons milk and minced garlic. Brush circle with some of the milk mixture. Using fork, generously prick entire surface of circle. Sprinkle with sesame seeds. Do not let rise.
Bake in preheated 350°F oven 16 to 18 minutes or until lightly browned. Remove from baking sheet; cool on wire rack. Repeat rolling and baking with remaining dough, 1 portion at a time. Break into pieces to serve. Makes 3 large flatbreads.