Activate the Yeast: In a small bowl, combine the dry yeast, sugar, and warm water. Stir and let sit for 10 minutes until bubbles appear, indicating the yeast is active.

Prepare the Dough: In a large mixing bowl, add the flour, salt, activated yeast mixture, and milk. Mix until combined.

Add 1 tablespoon of butter or oil, and begin kneading the dough by hand until it forms a soft, smooth ball.

Rest the Dough: Cover the dough with a cloth and place it in a warm area to rise (the oven with the light on works well). Allow it to double in size, about 1 hour.

Shape the Flatbreads: Once risen, divide the dough into 8 equal pieces. Shape each piece into a small ball.

Keep the dough balls covered as you work with them.

Dust your surface lightly with flour, and roll each ball into a circle (about 6 inches in diameter).

Cook the Flatbreads: Heat a non-stick pan over medium heat until thoroughly hot. Do not add any oil.

Place a rolled dough piece in the pan and cook until bubbles form on the surface, about 20-30 seconds.

Flip and cook the other side for another 20-30 seconds, until both sides are golden brown.

Finish and Serve: Brush the flatbreads with melted butter and garnish with finely chopped parsley if desired.

Serve warm as wraps, dipping bread, or with your favorite curry.