In a medium mixing bowl, combine warm milk, warm water, sugar, and instant dry yeast. Stir gently until dissolved and let sit for about 5 minutes until frothy.

Add bread flour and salt to the yeast mixture. Mix until a rough dough forms, ensuring there are no dry flour patches.

Cover the bowl and let the dough rise in a warm location for 1 hour, or until it doubles in size.

Turn the risen dough onto a floured surface, divide into 6 pieces, and shape each into a ball. Let rest for 10 minutes.

Roll each dough ball into an 18cm round about 5mm thick, ensuring the surface is floured to avoid sticking.

Preheat a nonstick skillet over medium heat for 2-3 minutes. Cook each flatbread for 2-3 minutes on each side until puffed and golden.

Keep the cooked flatbreads warm in a cloth. Optionally brush with melted butter or olive oil and sprinkle with parsley before serving.