1. **Activate Yeast:** In a large bowl, whisk together the warm water, warm milk, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy. (If using instant yeast, you can skip the wait, but it’s good practice to check activity).

2. **Mix Dough:** Add the olive oil, flour, and salt to the liquid. Use a sturdy wooden spoon or spatula to mix until a sticky, shaggy dough forms and no dry flour remains. **Do not knead.**

3. **First Rise:** Cover the bowl with plastic wrap or a damp towel. Place in a warm spot and let rise for 45–60 minutes, or until doubled in size.

4. **Shape:** Generously flour your work surface (the dough will be sticky!). Turn the dough out onto the flour. Sprinkle a little flour on top.

5. Gently deflate the dough and divide it into 4 equal pieces. Gather the edges of each piece into the center to form a smooth ball.

6. Cover the balls with a towel and let them rest for 10–15 minutes (this relaxes the gluten so they are easier to roll).

7. **Roll:** Using a rolling pin or your hands, flatten each ball into a round circle about ½-inch thick (approx. 6-8 inches wide).

8. **Cook:** Heat a non-stick skillet or cast-iron pan over medium heat. **Do not add oil.**

9. Place one flatbread in the hot pan. Cook for about 30-45 seconds until bubbles start to appear on the surface.

10. Flip the bread. Cook for another minute until the bottom is golden brown.

11. Flip again. This is usually when the magic happens, and the bread puffs up like a balloon. Cook until both sides are golden and cooked through.

12. **Finish:** Remove from the pan and immediately brush with the melted garlic butter mixture. Stack them under a towel to keep them soft and warm while you cook the rest.