In a mixing bowl, combine warm milk, warm water, and sugar. Sprinkle instant dry yeast over the liquid and stir gently. Let sit for 5–10 minutes until frothy.

Gradually add bread flour and salt to the yeast mixture. Stir until fully incorporated, forming a rough, sticky dough.

Cover the bowl with a towel and let it rise in a warm place for about 1 hour until doubled in size.

Turn the dough onto a floured surface and divide it into 6 equal pieces. Shape each into a round ball and cover.

Flatten one dough ball slightly, then roll it out into an 18 cm circle and 5 mm thick. Repeat with remaining balls.

Heat a non-stick frying pan over medium heat for 2–3 minutes. Cook each flatbread for 2–3 minutes per side until golden brown and puffed.

Stack cooked flatbreads on a plate, cover with a towel to keep them warm and moist.