Activate the Yeast: In a mixing bowl, combine 2 teaspoons of dry yeast, 2 teaspoons of sugar, and 2/3 cup of warm water.

Add 2/3 cup of warm milk to the bowl and stir to dissolve the yeast.

Cover the bowl and let it sit for 10 minutes until the mixture becomes frothy.

Prepare the Dough: In a large mixing bowl, sift 500 grams of flour and add 1 teaspoon of salt.

Pour the yeast mixture into the flour and mix with a spoon until a dough starts to form.

Add 1 tablespoon of olive oil and knead the dough by hand for about 2 minutes. The dough should be very soft and slightly sticky.

Let the Dough Rise: Cover the dough with a clean cloth and place it in a warm area to rise for 1 hour, or until it has doubled in size.

Shape the Flatbreads: Once the dough has risen, sprinkle a clean surface with flour and gently press the air out of the dough.

Divide the dough into 6 equal parts and shape each part into a ball.

Cover the dough balls to prevent them from drying out while you work.

Using a rolling pin, roll each dough ball into a circle with a diameter of about 18 centimeters (7 inches) and a thickness of about 5 millimeters.

Cook the Flatbreads: Heat a dry pan over medium heat.

Place one of the rolled-out dough circles in the hot pan.

Cook for about 3 minutes, or until bubbles start to appear on the surface. Flip the bread and cook the other side until golden brown.

Repeat this process with the remaining dough, rolling out the next piece while one is cooking.

Finish and Serve: Once each flatbread is cooked, immediately cover it with a tea towel to keep it soft.

Finely chop some fresh parsley.

Brush each warm flatbread with olive oil and sprinkle with chopped parsley and red pepper to taste.