Combine the flour, salt, and sugar in a large mixing bowl. In a separate small bowl, pour the lukewarm milk (105°F to 115°F is crucial—too hot kills the yeast, too cold and it won't activate) and sprinkle the yeast over it. Let it sit for 2-3 minutes until it becomes foamy on top, which signals the yeast is alive and ready. This blooming step ensures your pitas will rise properly and develop good texture. Add the water to the yeast mixture and stir to combine.

Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. Add the 2 tablespoons of olive oil and knead the dough in the bowl or on a floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky—if it's too wet, dust with a little more flour. I like to knead until the dough springs back when I poke it, which tells me the gluten is well developed and the pitas will have good structure.

Transfer the kneaded dough to a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp towel or plastic wrap and place it in a warm, draft-free spot. Let it rise for 1 hour, or until doubled in size. You'll know it's ready when you poke it gently and the indent stays rather than springing back.

Turn the risen dough onto a lightly floured surface and gently press out any large air bubbles. Divide the dough into 8 equal pieces—I like to use a bench scraper to cut the dough into quarters, then cut each quarter in half for consistency. Roll each piece into a ball, then use a rolling pin or your hands to flatten it into a circle about 1/4 inch thick and 7-8 inches in diameter. The thickness is important: too thin and they won't puff, too thick and they'll be dense.

Heat a large skillet or cast-iron pan over medium-high heat and lightly coat it with olive oil (about 1-2 tablespoons total). Once the pan is hot, carefully place one pita dough circle onto the pan. Cook for about 1-2 minutes on the first side—you should see small bubbles forming and the bottom turning golden. Flip and cook the other side for another 1-2 minutes until puffed and light golden. Transfer to a plate and repeat with the remaining dough circles. The pitas will continue to puff slightly as they cool.

While the pitas are still warm, brush them lightly with garlic butter if desired for extra richness and flavor—this step really elevates the dish. Sprinkle fresh chopped parsley over the top if you'd like a fresh garnish. Serve the pitas warm, ideally within a few minutes of cooking, while they're still soft and pliable for filling with your favorite Greek fillings like gyro meat, tzatziki, and vegetables.