Combine the flours and salt into a large mixing bowl or bowl for your standing mixer. .
Combine the milk with the sugar and microwave for about 30 seconds to warm it slightly. Stir to dissolve the sugar, then add the yeast packet.
Allow the yeast to proof for 1-2 minutes. You should see a bubbly foam forming. If this does not occur, your yeast may be old or no longer active.
Once the yeast has proofed, you can add it to your flour mixture and knead using the dough hook attachment or by hand for about 5-6 minutes.
The dough should be soft and stick to itself. If it feels dry, you can add 1 tablespoon of water as needed until the desired consistency is reached. Cover with plastic wrap or damp towel and let rise for about 1-2 hours or until the dough has doubled in size.
Ready the grill, you want it at medium-high heat.
Once the dough is done proofing, divide it into 3 equal parts. Using a rolling pin, roll them out until about 1/8 inch thick. Brush with some olive oil and sprinkle on some salt before adding onto the grill.
Gently place onto the grill (using a pizza paddle helps) and cook for about 1-2 minutes on each side or until charred and bubbled up.
Towards the end of cooking the second side, add on the shredded mozzarella cheese.
Remove from the grill, and then add your sliced tomatoes, chopped basil, and fresh parmesan cheese. Drizzle with a little olive oil and sea salt before serving. Then, repeat with the remaining 2 flatbreads.
