Combine dry ingredients in a mixing bowl: flour, yeast, and salt.

Add warm milk and water gradually, stirring until a shaggy dough forms.

Transfer dough to a floured surface and knead with olive oil for 5 to 7 minutes.

Let the dough rise in a greased bowl covered with a damp cloth for about 1 hour.

Punch down the dough, divide it into 8 pieces, and roll each into a ball.

Roll each ball into circles about 7-8 inches wide and ¼ inch thick.

Preheat a cast-iron skillet over high heat for 5 minutes; cook each pita for 1 minute on each side.

Brush cooked pitas with garlic-infused butter or sprinkle with fresh herbs if desired.