• The dough: In a large bowl place, the milk, water and sugar and stir in the yeast. Leave to sit for 5 mins for the yeast to start working.
• Then add in the olive oil, whole-wheat flour and 240g of the strong white bread flour and lastly the salt. Using your hands or an electric mixer, bring the mixture together into a soft dough ball. Gradually add in the remaining flour, continuing to mix until the dough begins to clean the sides of the bowl. Once this happens, stop adding the flour (you may not use all the flour)
• Transfer the dough onto a lightly floured work surface. Knead for 5 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick. Alternatively, you can mix it in a stand mixer for 5-6 minutes.
• Proving: Once kneaded, place in a lightly oiled bowl, cover with a cloth or cling film and leave to double in size, approximately 45-60 minutes, it can take a little longer depending on the temperature in your home.
• When the dough has doubled in size, divide the dough into 10 balls. Place the balls on a baking tray and cover them with a damp cloth and let them sit for 10-15 minutes, so they can recover from being handled.
• Now decide which method you are going to use to bake them. If you are going to use the oven method, preheat the oven to 230°C fan / 480°F / Gas 10 and put a baking tray in the middle of the oven to get hot.
• After the final resting, lightly oil your work surface and using a rolling pin, roll out each piece of dough to a circle 15 cm in diameter.

Oven method

• Working in batches, place the rolled-out pitas directly on the hot baking tray (I was only able to fit 2 at a time). Bake for 3-4 minutes. Remove from the oven and cover the baked pitas with a clean cloth while you are working on the rest.

Stove top method

• Place a pan over medium heat. Drizzle a tiny bit of olive oil and wipe off any excess.
• Working with one pita at a time, cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly. Keep baked pita covered with a clean cloth while you work on the rest.