Heat milk and butter gently in microwave until butter is melted. (Be careful the milk doesn't spill over).

Mix flour and salt together in a bowl. Add milk mixture and stir to combine.

Sprinkle flour on work surface and knead the dough a couple of minutes until smooth. If the dough is sticky add a bit of flour at a time to your work surface and knead it in.

Wrap with plastic wrap and refrigerate 30 minutes. (Can keep dough up to 48 hours).

Unwrap dough and cut into 4 equal portions on your work surface. Roll the portions into balls and roll out to about ⅛th" thickness.

Heat oil in a skillet over medium heat. Cook flatbread for about 1 ½-2 minutes. You should see air bubbles starting to puff up on the top surface. Flip when you get the bubbles and cook on the other side for another minute or so. Both sides should have round golden brownish spots. (If your spots are too dark then reduce the burner heat).