1 (1/4-oz.) pkg. active dry yeast
1 tablespoon sugar
11/4 cups warm water (105°F to 115°F)
1 egg, lightly beaten
2 tablespoons vegetable oil, plus more for bowl,
platter and grill grate
2 tablespoons honey
2 teaspoons salt
4 to 5 cups all-purpose flour, plus additional for dusting work surface
1/4 cup (1/2 stick) unsalted butter, melted, cooled
In large bowl, stir yeast and sugar in warm water until dissolved; let sit 5 minutes to proof, until bubbly. Stir in egg, oil, honey and salt until well combined. Add 3 cups of the flour; mix with wooden spoon until smooth. Add flour in 1/2-cup increments, mixing with your hands until smooth dough is formed.
Turn out onto lightly floured work surface. Knead 4 minutes by hand, pulling with one hand while pressing into dough with heel of other hand, adding flour in 1-tablespoon increments as necessary to create smooth, nonsticky dough.
Lightly oil large bowl; place dough inside, then turn to coat. Cover; set aside in warm, dry, place about 11/2 hours or until doubled in bulk.
Heat grill for direct cooking. Punch dough down; divide into 12 equal balls. Place on oiled platter; cover loosely. Set in warm, dry place about 30 minutes or until puffy.
Brush grill grate with oil. Lightly flour hands.
Take 1 dough ball; flatten between palms of your hands, stretching it to 8-inch oval. Place on gas grill directly over medium heat or on charcoal grill 4 to
6 inches directly over medium-hot coals. Cover; grill, turning once, 5 to 6 minutes or until puffed. Brush 1 side with melted butter before serving.