Homemade Flatbreads

Tortillas are quickly cooked in a frying pan set over hot coals. Prepare the dough beforehand and divide it into portions to keep the cooking time to a minimum. Serve these homemade tortillas with juicy grilled lamb and three savory sauces.
Combine 1/2 cup water and yeast in a medium bowl. Pour the warm milk and remaining 1 1/2 cups of water into a large bowl. Add the yeast mixture. Spoon flour into dry measuring cups; smooth with a knife. Add 9 ounces (about 2 cups) of flour to the yeast mixture, stirring in one direction until smooth. Add some salt. Add the remaining flour, 1/2 cup at a time, until the dough is too stiff to mix, but still soft. Place the dough on a lightly floured surface. Knead for 5 minutes or until soft and smooth, flouring if necessary. Place in a large bowl greased with 2 teaspoons of olive oil; cover with plastic wrap. Let stand in a cool place for 8 hours. Knead the dough. Cover; refrigerate overnight.Divide the dough in half on a lightly floured surface; cover one half with a damp cloth. Divide the remaining half into 9 pieces (5 1/3-ounce pieces); shape each into a ball. Repeat with the remaining half of the dough. Let stand for 20 minutes.Place 1 or 2 baking sheets or cast-iron pans on the grill; preheat to medium heat.Shape each ball of dough into a 9-inch x 7-inch oval; place between parchment paper coated with cooking spray. Cook the bread in a pan covered with cooking spray for 2 minutes or until golden brown, turning once.