Pita-ish Flatbread

Heat your milk and water to 90°F/32°C and add to bowl of a stand mixer.

To the bowl of the stand mixer add yeast, sugar, oil, salt, and 150g flour with a spatula.

Place the bowl in a stand mixer fitted with a dough hook and slowly add bread flour while mixing at medium speed (KitchenAid 4).

Add in as much bread flour as it takes for the dough to pull away from the sides and bottom of the bowl and form a soft, smooth ball.

If dough doesn't pull away, add more flour in 20g increments.

Knead the dough in the standing mixer on medium speed for 10 minutes, until the dough is soft and smooth, but not sticky.

If dough is still sticky after 10 minutes, remove from the bowl and dust with flour. Knead by hand for an additional 3 minutes, adding flour until the dough is soft and smooth.

Lightly grease a medium size bowl and place the dough ball on the bottom.

Cover the bowl with a clean kitchen towel or cling wrap and let sit in a warm area until doubled in size. About 30-45 minutes.

Once proofed, dived the dough into 6 equal pieces. Shape each piece into a ball, cover and let rest for 20 minutes.

Using a pasta sheeter or rolling pin, roll out dough balls into 1/4 inch thick ovals.

If using a pasta sheeter - end rolling at the 2nd setting.

Allow rolled dough to rest until griddle is heated.

Heat a non-stick or cast iron griddle 300°F/149°C. Or hot enough to sizzle water when sprinkled on top.

Once griddle is up to temperature place a dough oval on the griddle and cook on one side for 2-3 minutes, until you begin to see small bubbles or puffing.

Flip the flatbread and cook the other side for 2-3 minutes.

Continue to cook both sides until you see golden spotting on both sides.

Serve warm on a plate covered by a clean kitchen towel, or allow to cool and store in an air-tight container for 2-3 days. Reheat in a 350°F/176°C oven for 10-15 minutes.