Combine milk and butter in a small bowl. Warm in the microwave for 1 to 1 1/2 minutes on high heat or until butter is melted. Stir to combine and set aside.
Combine flour and salt in a large mixing bowl. Pour in milk mixture and mix until a soft dough forms.
Turn the dough out onto a floured surface and knead a few times.
Divide the dough into 4 equal pieces. Roll each piece out into thin circles on a floured surface.
Heat 1/2 tablespoon of oil in a frying pan set over medium heat. When the oil is hot, add one piece of flatbread to the pan.
Cook for 1 minute or until the bread begins to bubble up. Flip with a spatula and cook the other side for another minute. Press down on the bread with the spatula if it puffs up. Cook until edges of bread are golden and small brown spots appear on both sides. Remove from pan and set aside.
Add another 1/2 tablespoon of oil to the pan and cook the next piece of flatbread. Repeat until all pieces have been cooked. Serve sprinkled with chopped fresh parsley, if using.
Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.