Add your flour and yeast to a mixing bowl with the salt and stir to combine.

Add your oil, then slowly add the water aannd milk (the water should be warm to the touch but not hot!). You might not need all of it.

Start to combine the ingredients into a dough - when it all starts to come together, flour a clean work surface and tip the dough out, then knead for about 5 minutes. The dough should spring back on itself.

Wash out your mixing bowl, dry, and then add a drizzle of olive oil. Add the dough back to the bowl and toss it to coat it in the oil so it doesn't stick to the bowl.

Cover and leave to prove for 1 hour.

After proving, tip your dough out onto a lightly floured surface again and separate into 5 - 6 pieces (I only got 5 out of my dough in the pictures).

Prove for another hour ( you can skip this step, but this is what results in super fluffy flatbreads!)

Roll each piece into a ball and then flatten out. The dough should be about 1 - 2 cm thick - it will puff up when cooking.

Heat a griddle or frying pan on a medium to high heat, and add a small coating of olive oil if your pan isn't non-stick.

Gently add your first flatbread and cook on one side for 2 - 3 minutes. Keep an eye on it as it may be done quicker! The flatbread will puff up and bubble in places.

Flip the flatbread - it should be golden brown or even charred if that's your preference in places, and cook for the same amount of time on the other side.

Repeat for all of your dough. If you have enough space in your pan, you can cook more than one at a time.

As soon as each flatbread is ready, brush one side lightly with your garlic and herb topping.

Best served fresh!