In a large mixing bowl, combine flour, yeast, salt and sugar.
Slowly start integrating the water, milk and olive oil. You should get a supple dough that comes away from the sides of the bowl.
Leave the dough in a warm place to rest and rise until it has doubled in size (30 min -2 hours)
Once the pita bread dough has risen, lightly dust a surface and cut in 6 pieces.
Using a rolling pin, roll out each dough ball in 20 cm rounds, approximately 5mm thick. Turn the dough clockwise to achieve the round shape. Then, lightly score with a knife or pinch each pita with a fork.
Heat up a skillet, brush with a bit of olive oil and cook the pita bread on medium heat for 3 minutes each side.
Use immediately for your souvlaki or dips. Alternatively you can store the pita in airtight bags to keep them moist.