In a large mixing bowl, whisk together the flour, yeast, and salt until well combined.

Gradually pour in the warm milk and warm water into the flour mixture, stirring continuously until a shaggy dough forms.

Incorporate the olive oil into the dough and knead on a floured surface for 5-7 minutes until smooth and slightly tacky.

Grease a bowl with olive oil, place the dough inside, cover with plastic wrap, and let it rise in a warm area for about 1 hour or until doubled in size.

Punch down the risen dough, transfer to a floured surface, and divide into 8 equal pieces. Roll each into a circle about 7-8 inches wide.

Preheat a skillet over high heat and add olive oil to coat the bottom.

Place each rolled-out pita in the hot skillet and cook for about 30-45 seconds on each side until puffed.

Serve the pitas warm, either on their own or with dips and fillings.