Prepare the yeast mixture by mixing warm milk, warm water, sugar, and instant dry yeast in a large bowl. Let it sit for 5-10 minutes until frothy.

Combine the dry ingredients by whisking together bread flour and salt in another bowl.

Mix the dough by gradually adding dry ingredients to the yeasted milk mixture, stirring until a shaggy dough forms.

Let the dough rise by covering the bowl and placing it in a warm spot for 1-2 hours until doubled in size.

Shape the dough by gently deflating it and dividing it into 6 equal portions, forming each into a round ball and resting them for 15 minutes.

Roll out the dough using a rolling pin to form 18cm discs about 5mm thick.

Cook the bread by preheating a skillet and cooking each disc for 1-2 minutes on each side until golden brown.

Keep the bread warm by covering with a clean cloth as you finish cooking the remaining pieces.