• Activate yeast in mixing bowl by adding it to the warm water. I usually go ahead and add the honey or a sprinkle of sugar to help it get started. Let set for 5-10 minutes. Add all the additional dough ingredients except the flour. Stir well. You can do this is a stand mixer, but I've never made bread that way, so I am not sure how to guide you there.

  Add the flour about one cup at a time, working the dough thoroughly with each addition. The dough may be slightly sticky, but still pull away from the sides of the bowl. You can adjust the flour measurements as needed.

  Place dough into greased bowl, cover with cloth and let rise in a warm place until double in size. About one hour.

  Near the end of the rising time, make garlic butter. See instructions below.

  Punch dough down. Separate into portions depending on your preferred portion size. Slightly larger than a golf ball makes a nice portion. Roll each portion out very thin with a rolling pin and fry as you go. I use a cast iron skillet, but you can also use a non-stick skillet. I do not add oil or butter for frying.

  Fry for about a minute or so until the underside has bubbled and is golden brown. Flip and fry on opposite side for another 45 seconds to a minute.

  Brush with garlic butter.

Garlic Butter

• I put the butter into a small sauce pan and start it heating. I take the cloves of garlic and lay them on their side then crush them with a large chef's knife. It's okay if they still have a little of their paper on. I toss them into the butter and let them infuse the butter as it melts. It's easy to remove the cloves of garlic when you're done. (This butter with a sprig of fresh thyme infused in it as well is also excellent on air-popped popcorn!)

  Sprinkle fresh chopped cilantro on top, if using.

  Serve warm and enjoy!