In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of active dry yeast, and 1 teaspoon of kosher salt until evenly mixed.

Gradually add ⅓ cup of warm milk and ⅓ cup of warm water to the dry mixture, stirring until fully combined.

Pour in 2 tablespoons of olive oil and start kneading the dough with your hands on a lightly floured surface for about 5-7 minutes, until smooth and elastic.

Grease a clean bowl with olive oil, place the kneaded dough inside, and cover it tightly with plastic wrap. Allow it to rest in a warm place for about 1 hour.

After the dough has risen, punch it down gently to release the air. Flour a clean surface and divide the dough into 8 equal pieces.

While shaping the Greek pita rounds, preheat a cast iron skillet over high heat. Drizzle a little olive oil to coat the bottom.

Place each pita round onto the hot skillet and cook for approximately 1 minute on one side, then flip and cook for an additional minute.

If desired, brush the warm pitas with melted garlic and herb butter right after cooking.