In a large mixing bowl, combine all-purpose flour, active dry yeast, and kosher salt. Whisk together until blended.

Pour in warm milk and warm water. Mix until a shaggy dough forms.

Add olive oil and knead on a floured surface for 8-10 minutes until smooth and elastic.

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

Punch down the dough, divide into 8 pieces, and shape into balls.

Flatten each ball and roll into circles about ¼ inch thick.

Preheat a skillet over high heat and add a bit of olive oil.

Cook each pita for about 1 minute until it puffs and turns golden, then flip and cook for another 30-60 seconds.

Brush with melted garlic and herb butter for added flavor, if desired.

Wrap cooked pitas in a towel to keep warm and soft until serving.