• Melt butter and add to milk, stir well to combine. Add butter and milk mixture to the flour in a large bowl. Mix well until you get a nice ball. Then using your hands, knead the dough ball for around 4 minutes, until the dough ball is nice and smooth. Cover in plastic wrap and let rest for 30 minutes at room temperature.
• Portion your dough ball into 4 equal pieces. Roll each piece into a smooth ball, then roll thinly with your rolling pin, until the dough is very thin, about 2-3mm. Continue this for all remaining dough pieces.
• Heat your frypan and 1 tsp of oil on high heat, Spread the oil around evenly and then add your flatbread (one at at time) to the pan, cooking until it puffs up slightly, and you get some nice charred marks. Flip and cook the second side. Remove flatbread from frypan and, if using, immediately paint it with your garlic butter.
• Repeat with remaining flatbreads, adding oil to the pan as required. Serve immediately, or to serve later, reheat each flatbread in the microwave for 30 seconds.

Garlic Butter

• Add butter, and finely minced garlic to a small bowl. Microwave until the butter has melted. Mix the butter and garlic together well, and paint your flatbreads with this mixture when they are freshly cooked from the pan.