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Sift 240 grams of flour (1 ½ cups).
Add 150 ml warm milk (⅗ cup).
Stir with a spatula.
Knead the dough by hand.
Cover the dough and let it rest for 15 minutes.
Divide the dough into 4 parts.
Roll up the balls.
Cover the dough while you are cooking so that it does not dry out.
Finely chop a bunch of parsley.
Finely grate 150 grams of cheddar cheese.
Finely chop a small bunch of dill.
Add ingredients to bowl and stir.
Melt 60 grams of butter.
Roll out the dough into a long shape.
Brush with melted butter.
Add filling in a thin layer.
Roll the dough into a tube.
Twist the tube.
Make the shape of the shell.
Roll out the prepared dough to a diameter of 7 inches (18 cm).
Brush one side with melted butter.
Place the flat bread in the hot skillet.
Brush the other side with butter.
Cook over medium heat until both sides are golden brown.
Cook for approximately 6-7 minutes each flatbread.