Crumble the yeast and put it in a container with 4 tbsp flour and 2/5 cup (100 ml) water. Stir to obtain a homogeneous mixture, cover with a plate on top and leave in a warm area for 10 min. to activate.
Pour the flour in a deep bowl, make a well in the middle, add the remaining products, the activated yeast and the rest of the milk (or water). Stir well with a spoon, then continue stirring by hand.
You are going to get a hard, stretchy dough, continue kneading until bubbles form or hit it on a smooth surface 100 times. Once its surface becomes smooth, cover with a towel and leave to rise in a warm area.
Divide up the dough into as many parts as you need in order to form the pita, leave them to relax, then shape them as desired or look at the photos for guidance. Leave to rise and bake in a preheated 356°F (180 °C) oven for about 45 min. or until ready.