2-3 cloves garlic, minced or pressed
1¼ tsp. salt
2 tsp. sugar
2 tsp. instant (rapid rise) yeast
2 tbsp. olive oil
¾ cup (6 oz.) water, at room temperature
2 cups (8½ oz.) unbleached all-purpose flour
1 cup (5 7/8 oz.) semolina
1 tbsp. nonfat dry milk
½ tsp. garlic powder
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To make the dough, combine the garlic, salt, sugar, yeast, olive oil, and water in a large mixing bowl (or the bowl of an electric mixer.) Stir with a fork to blend well. Stir in the flour, semolina, dry milk and garlic powder. Knead (with the dough hook, if using a mixer), until a soft, supple dough forms.
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Form the dough into a ball, transfer to a lightly oiled medium bowl. Cover with a clean kitchen towel or plastic wrap and let rise until it starts to puff up, about 45 minutes to 1 hour.*
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Transfer the dough to a lightly floured work surface. Divide into 8 equal portions. Roll each dough piece out into 7- to 8-inch rounds. Lay out the shaped rounds on a lightly oiled surface (baking sheets and/0r cutting boards for a less wasteful option, squares of parchment or wax paper alternatively). Let stand about 30 minutes to puff up slightly.
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Meanwhile, heat a grill to medium-high. Oil the grates if necessary. When the dough is ready, place the dough rounds a few at a time on the grill in a single layer. Let grill until golden brown and bubbled on both sides, flipping once during cooking. Repeat with the remaining dough rounds. Slice the finished flatbreads into small wedges and serve as desired with dips, etc.
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*After this rise, the dough can be wrapped tightly and frozen. To use later, thaw in the refrigerator, at room temperature, OR in the microwave on defrost in short intervals. When the dough is has lost all chill and is malleable, proceed with shaping and grilling as directed.