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1
Mix the milk and water in a jug, sprinkle on the yeast and whisk.
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2
Leave for a few minutes in a warm place to let the yeast start working.
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3
Meanwhile, mix the flour and salt in a bowl.
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4
Rub in the butter, make a well in the centre, and then pour in the yeast mixture a bit at a time, until the liquid is all used up and you can bring the whole thing together as a dough.
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5
If it's a bit sticky add a touch more flour or if it's a bit dry add more warm water.
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6
Turn onto a lightly floured surface and knead for five minutes, until shiny and elastic.
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7
Rinse out the bowl with hot water.
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8
Shape the dough into a neat ball, place in the bowl and cover with oiled cling film.
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9
Leave in a warm place until doubled, which can take up to two hours.
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10
The dough should feel light and full of air.
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11
Once risen, knock back the dough, then knead for a minute or so.
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12
To make the flatbread, rip off pieces of the dough and flatten them out.
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13
Start with your hands, using a rolling pin to finish the job.
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14
Make sure the dough is nice and thin because once you put it on the heat it will puff up and if the bread isn't thin then you'll just get a doughy lump.
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15
When you have a few thin pieces of dough, heat a heavy based frying pan and put a flatbread inches.
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16
Turn down the heat, leave to crisp up, then flip over and do the other side.
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17
Eat immediately!
