Add milk, olive oil, flour, sugar, salt, and yeast to bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
Divide dough into six portions; shape each portion into a smooth ball. Cover with a damp cloth and let rest for 10 minutes.
Flatten balls with your fingers. Roll each ball on a lightly floured surface into a 6-inch circle, turning dough over once while rolling. Roll dough from center to edge. Do not stretch, puncture, or crease dough.
Arrange two or three dough rounds on a greased cookie sheet. Bake in a 450 degree F oven for 5 to 7 minutes or until bread is puffed and tops are beginning to brown, turning once after 3 minutes. Cool on a wire rack. Repeat with remaining dough. Makes 6 rounds.
To make without a Bread Machine:
In a large bowl combine 1 cup of the flour (or use all-purpose flour) and the yeast; set aside. In a small saucepan, combine milk, oil, sugar, and salt; heat to lukewarm (115 degrees F to 120 degrees F). Add milk mixture to flour mixture; beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat 3 minutes on high speed. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes); you may need up to 3 cups flour. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (1 to 1 1/2 hours). Punch dough down. Cover and let rest 10 minutes. Continue with step #2.