Stir together yeast, sugar, salt, oil, milk, water, and 1 cup bread flour.

2. Stir in another 1 1/2 cups of the bread flour, until a shaggy dough forms. At this point, turn the dough out onto a clean surface. 

3. Use the remaining 1/2 cup of flour to lightly flour the surface. Knead the dough, adding flour from the the surface you're kneading on, until it's elastic and smooth - usually I end up adding about 1/4 cup of flour through this process. 

4. Place the ball of dough in a greased bowl, cover with plastic wrap or a clean dishcloth and set somewhere warm to rise until it doubles in size, about 45 minutes to 1 hour. 

5. When dough has risen, separate it into 6-8 even balls and set on a tray to rest for 10-15 minutes. 

6. After the dough has rested, heat a skillet or griddle until hot. You want to keep it on a medium heat level once it gets hot. 

7. Roll out one of the dough balls on a floured surface to a circle roughly 1/8 inch thick, and transfer to the skillet. Let cook for around 2 minutes on one side, until golden, and spots of color develop. Flip with a pair of tongs and let cook for 1-2 minutes on the other side. Transfer to a plate/your mouth. While the flatbread is cooking, roll out another to go into the skillet - continue this process until dough is all gone. 

Note: I like to turn my oven onto its lowest heat when I separate the flatbread dough into balls. Then, when I'm ready to start cooking, I turn off the heat on the oven, and place the plate for the finished flatbread inside, adding each to the plate as they come out of the skillet. This keeps them warm and fresh until I'm ready to serve!