• Flour mixture: In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
• Milk mixture: In a measuring jug or small bowl, combine the warm water, warm milk, and oil.
• Pour the milk mixture into the flour mixture.
• Knead with a stand mixer fitted with the dough hook for 5 to 6 minutes, until the dough is smooth and elastic.

  If kneading by hand, turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, dusting with a little flour as needed until smooth and elastic.
• Lightly oil a large bowl. Place the dough in the bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 45 to 60 minutes, or until doubled in size.
• Turn the dough onto a lightly floured surface and divide into 6 equal pieces. Shape each piece into smooth balls.
• Roll each ball into a 6-inch (15 cm) circle, keeping the thickness as even as possible.
• Heat a nonstick skillet over medium heat. Cook one pita for 1 to 2 minutes, until it begins to puff.
• Flip and cook for 1 to 2 minutes, until lightly browned. If needed, flip once more and cook for a few more seconds. Transfer to a plate and cover with a clean kitchen towel while cooking the remaining pitas.
• Transfer to a plate and cover with a clean kitchen towel while cooking the remaining pitas.

Storage

• Store cooled pita bread in an airtight container at room temperature for up to 3 days. Reheat in a dry skillet or microwave until soft.