Espresso and Lime

0 Combine 1 tablespoon of olive oil, 3/4 cup of water and 1/2 cup of whole milk in a heat proof glass measuring cup and warm to between 100-110 degrees
1 In a large bowl, whisk 3 cups of bread flour, 2 teaspoons of instant yeast, 1 teaspoon of baking powder and 1 teaspoon of salt to combine and form a small well in the center of the flour mixture
2 Add the warmed olive oil, water and milk mixture into the well and begin mixing until a shaggy dough forms
3 Transfer the dough onto a floured work surface and knead for about 3 minutes (adding a pinch of flour if the dough is too sticky)
4 When the dough feels springy and just slightly tacky, form it into a round ball, place the dough into a clean, lightly greased bowl and cover the dough with a kitchen towel
5 Rest the dough for 30 minutes
6 Divide the dough into 8 equally sized portions
7 Form each portion into a smooth, round ball and once all of the portions have been shaped, cover them with a kitchen towel and let the rest for about 10 minutes
8 Place a flat skillet or griddle over medium high heat to preheat while you shape the portions of dough
9 Working with one portion of dough at a time, gently roll the dough out into an 8 inch round that is about 1/4” thick
10 Place the rolled out dough onto a warm, dry skillet and cook for 2 minutes on the first side
11 Once the underside is lightly charred, flip the flatbread and cook for an additional 2 minutes on the other side
12 Repeat the process with each portion of dough, stacking cooked flatbreads under a kitchen towel to stay warm as the remaining portions of dough are cooked
13 Enjoy immediately and wrap leftovers in foil or a large towel and store at room temperature for up to 3 days