Add the ingredients except the last milk or buttermilk to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch dough down. Cover; let rest for 10 minutes.
Grease 2 large baking sheets or 12-inch pizza pans. Divide dough into fourths. Cover and refrigerate 2 portions of the dough. On a lightly floured surface, roll each of the remaining portions into a 12-inch circle. Transfer to prepared baking sheets or pizza pans.
Using a fork, prick the entire surface of each round several times. Brush rounds with milk or buttermilk. Bake in a 400 degree F oven for 11 to 13 minutes or until crisp and browned, rotating baking sheets halfway through baking. Cool on wire racks. Repeat with remaining portions of dough. Serve warm or cool. Store in an airtight container up to 3 days to maintain crispness.