Step by step

1. Place milk and butter in a pan and heat up until the butter is just melted.

2. Pour into the bowl of the stand mixer fitted with a Dough Hook.

3. Add flour and salt. Kneed for 3 minutes on speed 4 until the dough is smooth.

4. Wrap with cling wrap and rest at room temperature for 30 minutes.

5. Transfer the dough onto a floured surface and cut into 4 pieces.

6. Roll each piece into a ball and roll out into a flat circle about 0,4 cm thick.

7. Heat oil in a skillet over medium heat and place one flatbread in it. Bake for about 90-120 seconds until it bubbles up, then flip to the other side.

8. Press down the flatbread if it puffs up. Repeat the process with the remaining flatbreads.

9. Brush with butter and minced garlic.