Combine Dry Ingredients: First, in the bowl of your mixer combine the flour, baking powder and salt.
Mix Wet Ingredients: In another bowl (or measuring cup) combine the butter and milk and microwave until the butter has melted.
Combine Dry & Wet Ingredients: Finally, add the milk mixture to the bowl of flour and mix on low using the dough hook attachment, until the dough is smooth and elastic. It should come clean from the sides of the bowl. If dough is too sticky add extra flour as needed. If dough is too dry add a bit more milk.
Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10 minutes.
Divide & Roll Dough: Divide the dough into 8 equal pieces. Roll out each piece so that it's about ¼ inch in thickness.
Cook Flatbread: Heat about ½ tbsp of olive oil in a large skillet over medium low heat. Place a flatbread in the skillet and cook for about 1 to 1½ minutes per side. You'll notice it bubble up. The flatbread is done when you see golden brown spots on both sides. Repeat with remaining flatbreads.
Stack & Cool: Stack cooked flatbreads covered with a clean kitchen towel, this should make them more pliable and soften them.
The higher the heat and the thinner you make your flatbreads, the crispier they'll be. You can try different variations to find what works best for your preference.
You can try this recipe with gluten free flour, just keep in mind the texture will be different and the dough may be more difficult to work with.
Stacking the cooked flatbreads and covering with a clean kitchen towel, will make them more pliable and soft.
Store leftover flatbread at room temperature in a sealed bag or airtight container for up to 3 days.
You can also freeze your flatbread for up to 3 months. To reheat frozen flatbreads, wrap in a clean, damp kitchen towel and microwave for 30 seconds or until warm.