In a large mixing bowl, combine the eggs, milk, and condensed milk (or sugar, if using). Whisk until smooth.

Sprinkle the yeast over the liquid and whisk again to disperse. Add all of the all-purpose flour. Stir with a spatula or wooden spoon until a shaggy, floury dough forms. Pour in the corn oil.

At this stage, the dough will be very sticky and shaggy. This is normal due to the high hydration. I highly recommend using disposable food-safe gloves to handle it. Knead the dough right in the bowl or on a clean counter until it comes together into a cohesive, but still tacky, mass.

Continue kneading for about 5-7 minutes until it becomes much smoother and less sticky. If it's unmanageable, you can dust the surface with a tiny pinch of flour, but try to avoid adding too much. There is no need for a first bulk rise.

Once the dough is smooth, roll it into a long log and divide it into equal portions, about 50 g each.

Roll each portion into a smooth ball.

Take one dough ball and roll it into a round disc slightly thicker than a coin, about 0.6 cm thick. Make sure the thickness is even. Too thin and the bread will become overly crisp; too thick and it may not cook through properly.

Place the shaped discs on a lightly floured surface, cover with a damp cloth or plastic wrap, and let them proof until doubled in size, about 30 minutes.

Once proofed, the dough should feel light and spring back quickly when gently pressed.

Heat a pan or electric griddle over medium-low heat. No oil is needed.

Place the proofed dough into the pan, leaving space between each piece. Cover with a lid and cook for 3–4 minutes until the bottom sets and the bread begins to puff up.

Flip the bread, cover again, and cook for another 3 minutes. Continue flipping 2–3 more times, covering the pan each time, until both sides are evenly golden.

The bread is done when it springs back quickly when pressed and feels light. Remove from the pan and serve warm.