Mix. In the bowl of a stand mixer, add the dry ingredients and stir well to combine. Add the warm water, milk and olive oil. Run the stand mixer until a ball of dough forms, about 5-7 minutes. If the dough is too sticky and doesn’t form into a ball, add flour 1 tablespoon at a time until you have a soft and supple dough ball. See note below for whole wheat.

Rise. Rub the dough ball lightly with oil on all sides and let it rise, covered with a clean dish towel or plastic wrap, in the bowl of the stand mixer for 1 hour, or until doubled in size.

Divide and Shape. After the bread dough has risen to about double its original size, divide it into 6 equal pieces (use a scale for precision). Shape each piece of dough into a tight ball and let them rest on your kitchen counter for 5-10 minutes, covered, so that the gluten can relax.

Flatten. Using a rolling pin, flatten the dough balls into a ⅛-¼ inch (0.3-0.6cm) thick (they should be about 6-8 inches, or 15-20cm, in diameter).

Dimple. Dimple all over with your fingers by pressing down to create ridges.

Cook. Place a heavy bottom cast iron skillet on the stove and heat it on medium-high for about 5 minutes. In one quick move, transfer the dough to the hot pan. Cook on one side, without disturbing for 30-45 seconds.

Flip. Check the bottom of the flatbread using tongs or a spatula. It should be lightly browned. Carefully flip the flatbread and cook for another 30-45 seconds. Don’t burn the bread. If the pan is too hot, reduce the heat, wait a few minutes for the pan to cool slightly and repeat the process.

Store. Stack flatbreads and store them in a clean kitchen towel to keep them warm.