Turkish Flatbread.

Put the flour, salt and yeast in a bowl and stir.

Add the warm water and warm milk and mix thoroughly.

Add the oil and mix with hands until dough-like.

Let prove for 1 1/2- 2 hours in an air-tight bowl. Let it prove outside if warm enough, if not, put it above a 50 degree centigrade. Not in the oven, above the oven.

Once proved, place out on a work surface to make a rough circle.

Cut into 6 pieces and make into smaller balls.

Roll the dough balls to a 2-penny thickness and place in a frying pan. DO NOT put oil in the frying pan.

Cook on low heat for 3-4 minutes or until golden brown, on both sides.

Enjoy hot or clod with some sea salt, black pepper and fresh or dried herbs.