Step 1

Add the warm water, milk, yeast, sugar and olive oil to a stand mixer and whisk until they are well combined. Cover with a plastic wrap and let it sit for 10 minutes until it’s fluffy on top. This step will help you get a nice dough but also it shows if your yeast is active and good to be used, if you see a of a layer of foaming bubbles forming on top means that your yeast it’s old and your dough will not rise.

Step 2

Put salt and flour together, mix them well and add to the wet mixture. If using a stand mixer, place the dough hook attachment and mix on low speed for 8 minutes until the dough it’s smooth, soft and not sticking to your fingers. If you make the dough by hand, knead it for 15 minutes.

Step 3

Coat the dough in olive oil, place into a large bowl and cover with a plastic wrap. Let it rise for 1 h until it’s double in size.

Step 4

Press down the dough to release the air bubbles and place it on a lightly flour dusted surface roll with your hands into a cylinder. Cut into 9 pieces, take each piece into your hands folding it under until it forms a smooth ball. Cover the dough balls with a kitchen towel and set aside.

Step 5

Using a rolling pin roll each dough ball out until you have a round thin layer of approximately 0.5 mm thick and approximately 20 cm diameter. Place the formed pitas on a parchment paper and cover them with a kitchen towel. Leave them to rise another 15 minutes before cooking.

Step 6

Place a cooking tray upside down in the oven and set it at the highest temperature that it goes, I’ve set mine at 250°C (500° F). After it’s heated, place each rolled pita in the middle and cook for 3, 4 minutes until it puffs up and starts to have lightly brown spots.

Remove the cooked pita onto a plate and cover with a kitchen towel until they cool down and are ready to store.