Warm the whole milk and water together until lukewarm, about 38°C / 100°F.

Combine the dry yeast, sugar, and 60 ml of the lukewarm milk mixture in the large mixing bowl.

Let the yeast mixture stand for 5 min until it becomes foamy.

Add the wheat flour, milk powder, and salt to the activated yeast mixture.

Add the softened unsalted butter and remaining milk mixture to the bowl.

Mix the ingredients until a rough dough forms.

Knead the dough for 5 to 10 min until smooth and elastic.

Cover the dough and let it rise for 45 min until visibly puffed.

Roll the risen dough to about 1 cm thick on a lightly floured surface.

Cut the dough into 8 equal rounds using the round cutter.

Heat the nonstick skillet over medium-low heat.

Cook the dough rounds for 2 to 3 min per side until puffed and golden.