In a large mixing bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 2 teaspoons of instant yeast. Whisk together until well-blended.

Gradually pour in 1 cup of warm milk and 1 cup of warm water, followed by 2 tablespoons of olive oil or melted butter. Stir until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl and cover with a towel. Allow it to rise in a warm area until it doubles in size, about 1 hour.

Punch the risen dough down and divide into 8 portions, shaping each into a flat round, about ½ inch thick.

Heat a large skillet over medium heat and lightly grease with olive oil or butter.

Carefully place the flattened rounds onto the skillet, cooking each side for 3–5 minutes until golden-brown and puffed up.

Transfer the bread to a plate and brush the tops with melted butter. Serve warm with dips or meals.