Combine flour and salt in a bowl. Heat the butter and milk in a jug until butter is just melted. Make a well in the centre and pour in milk & butter, gradually bringing the flour in from the sides.
When the flour is all incorporated you should have a soft dough.
Knead for 5 mins on a floured surface, until stretchy. If dough is too sticky add more flour. Wrap in glad wrap and leave to rest for 30 mins or longer.
Break into 8 pieces and roll into balls, then roll out with a rolling pin to as thin as you can.
Heat a frying pan with a splash of olive oil over medium heat. When hot add flat bread in pan It will immediately start to bubble up. When it starts to become golden around the edges and looking less floury. Flip the bread carefully with a spatula and move to a piece of paper towel. Cook the rest.
These can be stored in glad wrap for a day or so, but it's really better cooked and eaten fresh.