In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 1 teaspoon of kosher salt until well blended.

Gently warm 1 cup of milk and ½ cup of water until it feels comfortably warm to the touch, then pour this mixture into the flour mixture while stirring.

Once the mixture begins to come together, add in 2 tablespoons of olive oil and knead the dough on a lightly floured surface for about 8-10 minutes.

Lightly oil a clean bowl with olive oil and place your kneaded dough inside, cover with a damp cloth, and let it rise at room temperature for approximately 1 hour.

Once risen, punch down the dough to release excess air and transfer it onto a floured surface. Divide the dough into 8 equal pieces and roll each into a ball.

Heat a cast iron skillet over high heat, add about 1 teaspoon of olive oil, and cook each pita for about 1 minute on each side.

Remove the cooked pitas from the skillet and let them cool on a wire rack.