In large bowl, whisk warm water with 1 teaspoon of the sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in remaining sugar, egg yolk, butter and salt. Stir in cream and milk. With wooden spoon, briskly stir in 5 cups of the flour and baking powder to make soft dough. Turn out onto lightly floured surface; knead for 10 to 12 minutes, adding enough of the remaining flour if necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm, draft-free spot for 45 minutes or until doubled in bulk. Punch down dough. Divide dough into 8 pieces and roll into balls; cover and let rest for 10 minutes. Gently stretch or roll into teardrop shape about 1/4-inch thick. Place on rimless baking sheets; cover and let rise for 15 minutes. Place dough directly on grill over medium-high heat; cover and bake for 3 to 4 minutes per side or until puffed and no longer moist and doughy inside.
Yield: 8 servings