1 cup fine semolina
2 ts yeast
1 ts sugar
1/4 cup olive oil
Combine all dry ingredients.
Knead in water and make a soft pliable dough.
Carefully knead in garlic and oil.
Set aside to double.
Cut into equal portions, I doubled this recipe, so it made eight flat breads.
Roll, or press out into a circle.
Heat to medium heat a grill, flat or otherwise, even an outside grill works great. Gently place the bread on the heated grill. I brush my bread with olive oil, but you can spray the grill instead if you like.
Grill until browned and grill marks and nicely on the bread.
I cut mine into wedges mostly to eat with eggplant caponata.