Measure the flour, put it in a big bowl, sprinkle with salt.
Heat the milk to feel warm when you insert your little finger in, but not burning. Add butter to the warm milk so it will melt.
Add the milk to the flour, stir well, then work the dough with your hand until well incorporated and smooth.
Separate into 6 equal pieces for bigger breads or 8 for smaller ones.
Heat a pan (high, dry, no oil), start rolling your first ball into a nice flat round (on a flowered surface). Put it in the pan, flip it when the top bubbles nicely (happens fast, a minute or so). Same for the other side, it might swell and form a pocket (depends on the heat). Both sides should be dry and browned.
Repeat with the remaining dough. Keep the done flatbreads warm and moist by wrapping them in a clean kitchen cloth right after taking them of the pan.
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