Mix the active dry yeast along with luke warm water and sugar. Let the yeast bloom.
Once bloomed mix it along the All purpose flour , milk , salt and yeast mixture.
In a stand mixer or using your hands knead the dough well until it is springy to touch and forms a smooth ball.
Lightly grease the bowl and the dough , cover and let it rest in warm environment for an hour or until double in size.
Lightly dust a work surface with flour. Divide the dough into equal pieces (6-8) and roll them into balls.
Roll each into 6-7 inches circular disc. Arrange the disk on a baking sheet and let it rise until puffy. (20-25 mins.)
In the mean time, preheat the oven too 220 C.
Once the oven is pre-heated and the breads are puffed up, bake it for 5-8 minutes, until you see the pita breads puffed up.
Serve hot with a filling of your choice or wrap in a a foil to keep warm.
The flattened, unbaked pita rounds can be frozen for up to 1 month. Let thaw completely, then let rest at room temperature for 20 minutes before baking.