Greek Pita Bread

In a large mixing bowl, whisk together the bread flour, sugar, salt, and active dry yeast until evenly distributed.

Create a well in the center of the dry ingredients and pour in the warm water, warm whole milk, and olive oil.

Stir with a wooden spoon or dough hook until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 5–7 minutes, or until the dough becomes smooth, elastic, and no longer sticks to your hands.

Form the dough into a ball, lightly coat it with olive oil, place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 10 minutes, or until slightly puffed.

Punch down the risen dough to release air, then divide it into 8 equal pieces (about 60 g each).

Roll each piece into a smooth ball, then flatten with a rolling pin to a ¼‑inch thick circle, roughly 6‑7 inches in diameter.

Preheat a heavy skillet or griddle over medium heat (about 350°F / 350°F). Lightly brush the surface with a tiny amount of oil if desired.

Place one pita circle onto the hot skillet, cooking for 2–3 minutes until the underside shows golden brown spots and the surface begins to puff.

Flip the pita and cook the other side for another 2–3 minutes, pressing gently with a spatula to encourage puffing.

Transfer the cooked pita to a clean kitchen towel, cover loosely to keep warm and allow it to finish puffing for a minute.

Repeat the cooking process with the remaining pita circles, adjusting heat as needed to avoid burning.

Serve the warm pitas immediately with tzatziki, ranch dressing, or your favorite dip.