Preheat oven to 220°C (430°F). Line a baking sheet with baking paper.

Mix milk, water and vinegar and set aside for 10 minutes.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.

Pour in wet ingredients, add in oil and honey and using wooden spoon mix just until combined.

Generously flour your work surface. Scrape the dough onto your work surface then sprinkle the top of it with additional flour.

Gently knead no more than 8-10 times, just to bring dough together into a ball.

Shape the dough into a flat, round disk no more than 3-4 cm (1 1/2 inches) high. Place the dough on a prepared baking sheet. Dip a sharp knife into flour then cut an "X" 1 cm deep across the top of the dough.

Bake at 220°C (430°F) for 15 minutes, then lower temperature to 200°C (390°F) and bake further for 15-20 minutes until golden brown and the crust is firm or when you tap the top of your bread in the middle, it sounds hollow. If the top start browning too fast, loosely cover with aluminum foil for the last 5-10 minutes of baking.

Remove it from the oven and set it aside to cool for at least 30 minutes before slicing and serving.