In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 1 teaspoon of kosher salt.

Gradually pour in 1 cup of warm milk and 1 cup of warm water, stirring gently until the mixture begins to come together.

Drizzle in 2 tablespoons of olive oil, then knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.

Lightly grease a bowl with olive oil, place the dough inside, cover, and let it rise in a warm place for 1 hour.

Once risen, dust a surface with flour, turn out the dough, and cut it into 8 equal pieces.

Roll each piece into a smooth ball, then flatten into a circle about 1/4 inch thick and 7-8 inches in diameter.

Preheat a cast iron skillet over high heat, add a teaspoon of olive oil, and cook each pita for 1-2 minutes per side.

Optionally brush with melted garlic and herb butter before serving warm.