Add milk and butter to a small saucepan. Heat over low-medium heat until the butter is melted. Remove the saucepan from the heat.
Next, add flour and salt to a medium-size bowl and mix well. A KitchenAid mixer is handy if you have one. Add the warmed milk and butter mixture, and mix well with the flour until the dough forms a smooth, round ball.
Divide dough in half. Then, cut each half in half. Divide each half into 4 balls. You will have 16 balls of dough. Cover with plastic wrap to keep the dough warm.
On a floured work surface, spread out extra flour, and roll out each ball of dough until it just starts to become translucent, about ⅛" thickness. If you are quite particular with the appearance of your flatbread, lay a 9" plate or bowl on the rolled out dough and use a butter knife to cut around it. This will give you a perfect circle. If you aren't particular about it, don't bother.
After the flatbread is rolled out, stack them in 2 stacks with no more than 8 flatbreads in each stack, with plastic wrap between each flatbread to prevent them from sticking together.
Preheat a skillet over medium heat and add 1 or 2 tablespoons of olive oil to grease the pan to prevent sticking. Cook each flatbread just until it starts to get golden brown spots, about 1-2 minutes. Flip the flatbread and cook for 1 minute on the other side.
Remove cooked flatbread to a plate and cover with a tea towel to keep warm. Repeat for remaining flatbreads.
Serve with your favorite toppings and enjoy!