Serbian Flatbread

Sprinkle the yeast over the warm milk in a small bowl. Let it sit for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the sugar and warm water into the yeast mixture. Stir the flour and salt together in a separate bowl and add all but about 1/2 cup of the flour mixture to the yeast mixture. Mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 F) until doubled in volume, about 1 hour. Deflate, or 'punch down,' the dough and remove onto a work surface lightly dusted with flour and knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth and allow the dough to rise again for 30-35 minutes more until doubled in volume. Preheat an oven to 400 F, lightly grease a baking sheet. Deflate the dough and remove onto a work surface lightly dusted with flour, knead lightly. Place the dough on the prepared baking sheet and shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes. Bake in the preheated oven until nicely browned and hollow-sounding when thumped, 20 to 25 minutes.