Video tutorial available. Link in summary and end notes.

Oil two 1/2 sheet pans lightly with olive or vegetable oil

• Warm milk in microwave for 20 seconds.
• Add milk to warm water. Recommended temperature for the water/milk solution is 100 to 110 degrees.
• In a large mixing bowl, add 4 1/2 cups all purpose flour, 1 package Instant/Rapid rise yeast, 1 1/2 teaspoons salt, and 1 teaspoon granulated sugar. Use a spoon or bread/pastry scraper to mix ingredients together.
• Make a well in the center. Pour in the milk/water solution and add 4 tablespoons extra virgin olive oil. Use the spoon/scraper to being forming a wet dough.

  Note: I use the scraper to pull the flour mixture into the wet solution.
• Once the dough starts to form, add in the remaining flour. Use your hands and use kneading motion to incorporate the flour into the wet dough. Once the soft dough starts to come together, transfer it to a silicone mat or a clean counter top.
• Knead the dough and sprinkle small amounts of flour as needed to prevent the dough from being too sticky but keeping the dough soft. Use the palm of your hands to pull the dough into the center using kneading motion.

  Note: Be careful not to add too much flour because the dough will become too stiff.
• Continue kneading the dough until it becomes a smooth dough pulling away from the surface without being sticky. It should be soft to the touch but not wet and it will no longer be sticky on the hands. Form a round shape with the dough.

  Note: This takes about 6 to 8 minutes.
• Lightly grease a large bowl with olive or vegetable oil.
• Add the round dough to the bowl coating it lightly with the oil from the greased bowl.
• Cover with plastic wrap and then cover wrap loosely with kitchen towel.
• Let the dough rise until double in size. This will take approximately 1 hour.

  Note: Keep dough away from heat source – it should be placed in a room temperature location.

ONE HOUR LATER:

• Transfer dough to silicone mat or clean counter.

  Note: You should not need to use any flour. The dough will be soft and very pliable.
• Form a 14 to 16 inch log. Use a knife to cut the dough in half and then cut each half into 4 pieces.(total of 8 pieces)

  Note: You can cut each half into smaller pieces if preferred – about 6 pieces each (total 12 pieces.) If stuffing the dough with cheese as in this recipe, only cut dough into the 8 pieces total.
• Form the dough pieces in rounds. Cover loosely with kitchen towel and allow to rest 15 minutes.

PREHEAT OVEN 425F. Lightly oil two 1/2 sheetpans with olive, canola or vegetable oil.

• Once the dough has rested for 15 minutes, it will be pliable enough to form flat rounds to stuff with cheese.
• Using your hands, hold each round in your palm and use your fingers to flatten into about a 3 inch disk (round) shape. Add approximately 2 ounces of cheese in the center.
• Use your fingers to pull the edges of the dough to create a tight seal. Continue this process until all pieces of the dough has been stuffed with cheese. Cover the filled dough loosely with kitchen towel. Rest for 10 minutes.

  Note: Do not over stuff the dough as it will break when you roll it out in the next step. And this will prevent them from forming pockets in the oven.

  Note: If you don't stuff the dough, skip this step.

10 minntes later:

• Using a rolling pin and lightly flouring the silicone mat or counter top, roll out each piece of dough into 6 to 8 inch circles.

  Note: Use a quarter turn motion to move the dough around as you roll – this will keep the dough round. Be careful not to roll out the stuffed dough too flat as they will burst and it will prevent them from puffing up in the oven.
• Place 3 to 4 pieces of the flat doughs onto the oiled sheetpans.
• Use a pastry brush to lightly oil the top of each dough. Sprinkle fresh rosemary and Himalayan sea salt on top of the dough. Or use your favorite herbs and toppings.

  Note: You can use your favorite pizza topings if you want to use the dough for pizza. Do not add too much toppings.
• Bake the prepared doughs approximately 12 minutes until the edges starts to get lightly brown and the bread is puffed up (like a pocket ptia bread).

  Note: I placed both of my baking sheets in the oven at the same time. One pan on the bottom shelf and the other on the middle shelf. Doing this require you to switch the pans half way through the bake time (6 minutes into baking).
• Remove the pans from the oven 12 minutes later and serve as desired. You can top with more fresh herbs, like parsley and butter it if you like. The breads will be very soft and super delicious.

  Note: Sometimes I use the flatbreads as a wrap – add your favorite wrap ingredients.
• Enjoy!