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Warm up the milk til scalding.
Combine ingredients. Knead for 5-10 minutes, til smooth.
Cover, rest for 20 minutes.
Divive into 6 rounds. Roll into balls. Roll out into rounds.
Heat a dry pan, til you get the Leidenfrost effect.
Cook: Place one flatbread in the pan, cook for around 1-2 minutes. It should puff up. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots.
Keep wrapped in tea towel: Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces.
N.B. also drew from BBC Good Food's "Quick flatbreads", Inspired Taste's "Easy Flatbread (no yeast)", Lamy Recipes' "Why is my flatbread dry?", and King Arthur's "Boiling water is the key to softer, stretchier flatbreads"