In the bowl of a stand mixer , add the yeast, the warm milk and the water. Sprinkle the sugar over it and leave it for a few minutes. After about 5 you should see it starting to foam, this indicates it’s good to use.

Add the flours, the salt, the discard and the oil and attach the dough hook. Knead the dough until it comes together around the hook and the bowl is mostly clean, about 5-7 minutes.

Use a bit of olive oil to oil a large bowl and roll the dough around the oil to coat it (you can also do this in the bowl of your stand mixer, just take the dough out, oil the bowl then put it back in).

Let the dough rise for about 2 hours, until it’s about doubled in size.

Cover the dough balls with a damp towel cloth (I use a flour sack and spritz the sack with water) and let rest for about 20 minutes. While they’re resting, preheat the oven to 475 F.

Line two cookie sheets with parchment paper. Roll out the dough balls to about 6 inches diameter, turning the dough 45 degrees with each roll to get a perfect circle and rolling on both sides. Place three of the rolled out pitas on a cookie sheet - not touching - with the pinched side (from when it was pinched as a dough ball) facing down. Keep the damp cloth on the other dough balls so they don’t dry out.

Set a flour sack on top of a large bowl or plate.

Bake the pitas for about 5 minutes, they’ll puff up in the last 2 minutes. Once they’ve puffed and the edges are turning golden, take them out and let them cool briefly on the pan then transfer them to cool fully on the flour sack. Loosely wrap the flour sack over the bread.

Repeat with the remaining pitas, alternating cookie sheets (one in the oven, one cooling to go into the oven once the pitas are rolled out). It’s ok to keep using the same sheet of parchment. The last cookie sheet will just have two pitas on it.

Eat immediately (or the day of!) If you have leftovers, store them in a freezer safe gallon bag and freeze. When you’re ready to eat them just warm them up in the microwave.