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In an electric mixing bowl, combine one cup of warm water and one cup of warm milk. Add two and a quarter teaspoons of yeast and whisk until the yeast is dissolved.
If desired, mix in a tablespoon of garlic parmesan and a tablespoon of caramelized garlic.
Stir in a couple of tablespoons of olive oil.
Gradually add all-purpose flour, starting with three cups, and continue to mix until the dough reaches a soft and stretchy consistency.
Grease a bowl with a little olive oil, place the dough inside, and turn it to coat. Cover the bowl and let the dough rise for one hour.
After the dough has rested, divide it into approximately 12 equal pieces.
Flatten each piece and place a generous amount of grated mozzarella cheese in the center.
Fold the dough around the cheese, ensuring it is completely sealed.
Roll out each stuffed dough ball into flatbreads.
In a pan, heat a little butter and fry the rolled flatbreads for about three minutes on each side, or until they puff up.
Once cooked, brush the flatbreads with a mixture of melted butter, garlic powder, and parsley.