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In a large bowl, combine 160 ml warm milk and 160 ml warm water.
Add 10 g instant yeast and 10 g sugar. Stir until dissolved and yeast is active.
Add 500 g all purpose flour and 8 g salt. Mix salt with flour first.
Stir until dough comes together.
Add 18 g olive oil and knead until absorbed.
Add a drop of olive oil on top, cover with plastic wrap, and let dough rise in a warm place.
Deflate the dough, divide into six equal parts.
Fold each portion inwards to release air, cover with plastic wrap.
Sprinkle flour on a work surface, roll out each ball with a rolling pin.
Heat a pan well. Test with a splash of water; it should evaporate quickly.
Cook the flatbread until the bottom turns yellow or golden, then flip.
Reduce heat to low to cook through without burning.
Brush the top with melted butter or olive oil and sprinkle with chopped parsley.