1. Combine the flour, yeast, sugar, and salt in a food processor, and slowly add the milk until the dough rides around the blade. Place the dough into a clean bowl and tighly cover with plastic wrap. Let the dough rise at room temperature until it is roughly doubled in size, about 2 hours.
2. Put the dough onto a floured surface, and cut into 6 equal pieces. Roll each piece into a ball, then place each piece into a pint-sized plastic container and allow to rise again, at room temperature, until it has doubled in size-- another 2 hours or so.
3. Set half of the burners on a gas grill to the highest heat setting, cover, and let preheat for 10 minutes. Then, clean and oil the grilling grate.
4. Take each ball of dough and stretch into an oval shape about 10 inches long and 6 inches wide. Lay out 3 prepared pieces directly above the hot side of the grill. Allow them to cook without moving, and pop any large air bubbles with a knife, until the bottom side is somewhat charred and light golden brown. Then, flip with a large spatula or tongs and cook until the other side is charred and browned. Remove the bread from the grill and transfer to a large plate and cover with a clean towel to keep the bread warm while you are cooking the other pieces.
5. Add olive oil,
, Parmesan, and oregano (these are just starting points-- adjust the amounts to your personal taste) into a small bowl and stir until evenly combined. Brush the mixture on to each piece of flatbread. Serve whole or slice into large pieces.