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Whisk milk, water, sugar and yeast together.
Add flour and salt and mix it well till combined.
Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times).
Cover and rest 1 hour.
Decompress the dough with a floured hand and pull away the edges.
Place it on a well floured surface shape into a rough rectangle and cut into 13 equalish pieces.
Flour the surface and the top of the dough and roll it out just a few times length ways and sideways to about 2-3mm thick.
Brush the inside with oil and fold it over.
Place on a dish lined with parchment paper, cover and rest 20 min.
Heat your oven to 180C.
After 20 min bake for 7 min and turn the oven down to 170C and bake for another 5-8 min.
Freeze as soon as cool airtight in a zip lock bag.
To defrost take out what you need and defrost airtight too to keep them fresh.
To store at room temp keep airtight as soon as they cool for 2-3 days.