Preparation

• Combine the all-purpose flour, yeast, sugar, and salt in a large bowl; whisk together.
• In a separate bowl, mix warm water and warm milk, ensuring the liquids are warm but not boiling.
• Make a well in the center of the dry ingredients and pour the wet mixture into it, stirring with a fork until a shaggy dough forms.
• Add olive oil and knead the dough until smooth, about 5-10 minutes.
• Shape the kneaded dough into a ball, cover with plastic wrap or a towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
• Once risen, gently punch down the dough to release air.
• On a floured surface, turn out the dough, shape it into a ball, and divide into equal pieces.
• Roll each piece into a ball and flatten it into a circular shape, about 1 cm thick.
• Heat a non-stick pan over medium-high heat and cook each dough circle for 2-3 minutes on each side until lightly browned.
• Stack the cooked flatbreads, brush with melted butter or olive oil, and sprinkle with chili powder and chopped parsley before serving.