In a large mixing bowl, combine the flour, salt, sugar and yeast and stir together. Add in the milk and mix with a spoon until it comes together.
1 ½ cup all purpose flour, ½ teaspoon salt, ½ teaspoon white sugar, 1 ¼ teaspoon instant yeast, ⅔ cup + 2 teaspoon whole milk, warmed to 105℉
Lightly form the dough into a ball. The dough should be kind of sticky (if it sticks to a wet finger, the dough is too sticky. Add some more flour)
Place in an oiled bowl, cover and let it rise for about an hour.
Meanwhile, prepare the garlic oil and sour cream. Crush 1 clove of garlic into the olive oil and mix. Set aside. Crush 1 clove of garlic into the sour cream, stir to combine, cover and place in fridge.
sour cream, 2 garlic cloves, olive oil
Once the dough is risen and doubled in size, place on an oiled counter and divide into 4 pieces. Form into balls, cover and let rest for 15 minutes.
Add enough oil to a heavy bottomed pot to fry in. It should be at about 1.5-2 inches, or enough to submerge the flatbread. Heat to about 320℉.
Oil your hands and take a ball of dough. Stretch it out into about ½ - ¾cm thick and gently place into the hot oil. Fry for about 1 minute or until golden and flip over to cook the other side for another minute until golden. Take out and drain on paper towels. Repeat with the rest of them.
Brush the surface with the garlic oil and spread the sour cream on top. Top with the grated cheese and enjoy! It's best enjoyed warm so dig in!
grated cheese
