Sift the flour and salt together in a bowl. In a small saucepan, gently warm the water, milk, and sugar to about 110°F (43°C). Add the yeast and stir to dissolve.

Add the water mixture and olive oil to the flour mixture. Mix well, then transfer the dough to a work surface and knead until smooth and elastic. The dough should not stick to your hands or the surface when finished. Sprinkle with a little extra flour if needed.

Lightly oil a bowl with olive oil, place the dough in it, and turn to coat. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise for about 1 hour, or until doubled in size. Rising time may vary depending on room temperature—the warmer it is, the faster the dough will rise.

Divide the dough into 12 equal pieces and shape each into a ball. Lightly flour your work surface and roll each ball into a disk about 9 inches (23 cm) in diameter. Heat a dry skillet over medium heat and cook each disk until golden brown on both sides.

Brush the tops of the bread with olive oil, then sprinkle with chopped cilantro or parsley and crushed dried chili pepper. You can also freeze this bread if you like, but do so before adding the herbs.