Servings: 10

Weight Watcher Smart Points: 4

Preparation Time: 90 Minutes

Cooking Time: 30 Minutes

Ready In: 120 Minutes


  • 2½ tsp active dry yeast
  • ¾ cup all purpose flour
  • 3 cups bread flour
  • 3½ tsp kosher salt
  • ½ tsp sugar
  • 1 cup lukewarm water


  1. In a 1 cup measuring cup mix the yeast with ½ cup lukewarm water
  2. Let stand for 10 minutes or until it gets foamyIn a stand mixer, fitted with a dough hook mix together both flours and salt
  3. Pour the yeast mixture, the remaining ½ cup water, and milk into flour
  4. Stir until it forms a ball
  5. You will need to scrape down the sides a few times
  6. Set mixer on low and let run for 10 minutes (or knead by hand for 10 minutes if you don't have a mixer)
  7. The dough will be pretty sticky
  8. Place in a well oiled bowl, cover and let rise until doubled in size (about 1 hour).Punch down the dough, and knead the dough for 5 minutes
  9. Cover and let rise for 30 minutes.Line a cookie sheet and dust with cornmeal
  10. Divide dough into 8 equal portions (mine were large 10 would have been better)
  11. Place dough onto cookie sheet, and dust with more cornmeal
  12. Cover with a damp cloth and let rise for 30 minutes.Heat griddle (or large skillet) over medium heat
  13. Preheat oven to 350 degrees
  14. Put dough on the skillet and cook for 5 minutes, or until golden brown
  15. Flip and cook for another 5 minutes
  16. Remove and place on a baking sheet
  17. Bake for about 20 minutes, or until cooked through.Remove and allow to cool
  18. Split and toast to serve.

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