• Flour mixture: In a large bowl, whisk together the all purpose flour, instant yeast, sugar, and salt.
• Milk mixture: In a measuring jug or small bowl, stir together the lukewarm milk, lukewarm water, and olive oil.
• Combine: Pour the milk mixture into the flour mixture. Mix with a spatula or wooden spoon until no dry flour remains and a shaggy dough forms.
• Knead: Turn the dough onto a lightly floured surface and knead for 4 to 5 minutes until smooth and elastic. The dough will be slightly sticky at first. While kneading, add up to a total of 3 to 4 tablespoons of extra flour, a little at a time, until the dough is smooth and easy to handle.
• Rise: Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 45 to 60 minutes, or until doubled in size.
• Shape: Flour your hands and divide the dough into 8 equal pieces. Shape each piece into a smooth ball.
• Roll: Roll each dough ball into a circle about 6 inches (15 cm) in diameter and about ¼ inch (6 mm) thick.
• Cook: Heat a non-stick dry skillet over medium heat. Cook one pita at a time for 1 to 2 minutes per side, until lightly golden with a few darker spots and cooked through.
• Transfer the cooked pitas to a plate and keep them covered while cooking the remaining pitas. This helps keep them soft.

Storage

• Room temperature: Store cooled pitas in an airtight container at room temperature for up to 2 days.
• Freezer: Freeze in a freezer-safe bag or airtight container for up to 2 months, placing parchment paper between each pita. Thaw at room temperature or warm in a skillet over medium heat until heated through.