Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
When the dough has risen enough, divide it into six pieces and roll each one into a ball.
Each flatbread should be rolled out and put on a pan with medium-high heat.
Take 5–6 minutes to cook (2.5-3 minutes on each side).
Each flatbread should make a pocket in the middle when you flip it over.
Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.
Chicken Francese
CRAB SEAFOOD SALAD
I love to make large quantities of this and use it all summer long.
Grilled Ribeye Steaks with Herb Butter
Hands down, best party appetizer ever: Cream Cheese Rangoon Rolls
Learn how to Correctly Grow Beautiful Plants in Water
Fans Cheered Reba McEntire’s National Anthem, Boo Andra Day’s Black National Anthem at Super Bowl LVIII
My SIL and Her Family Moved in with Us & Made Me Her Maid, So I Brought Her Down to Earth
One Pot Easy Lasagna Soup