Activate yeast.Combine milk and water and heat it till lukewarm (about 115°F). Add honey and stir to dissolve.Sprinkle the yeast into the lukewarm liquid and give it a quick stir. ***DO NOT add yeast to hot liquid. High temperature will kill the yeast.***Set aside for about 10 minutes.
Make dough.If using stand mixer:Combine flour and salt into the stand mixer bowl. Stir to distribute salt.Add the activated yeast and liquid. With the paddle attachment, mix the dough on low to incorporate (about 3 minutes). Once dough forms, switch out the paddle attachment for the dough hook. Knead on medium speed for about 10 minutes or until the dough looks smooth, feels supple, and no longer stick to the wall of the bowl.If kneading by hand:Combine flour and salt into a large mixing bowl. Stir to distribute salt.Add the activated yeast and liquid. Mix the ingredients together until no more flour is visible. Turn the dough onto a floured surface and knead with your hands (like washing clothes*) until the dough is smooth, no longer sticky, and feels supple (about 10-15 minutes depending on how fast you knead).**Clothe washing motion: bring the edge of the dough to the middle, press down with your palm, push forward. Turn the dough as you repeat this process until desired consistency is reached. Sprinkle more flour underneath the dough as needed.**
Proof dough.Holding the dough in your hand, pull the edge of the dough to the bottom center to create a smooth ball.Put the dough into a lightly greased bowl and cover with plastic wrap. Let the dough proof in a warm area until the dough doubles in size (about 1 hour).
Preheat oven with baking stone or sheet pan to 450°F once the dough is done proofing.
Shape dough.After the dough doubled in size, punch the dough down. Transfer the dough onto a lightly floured surface. Portion the dough into 8 equal pieces (roughly 80 grams/ piece). Roll each piece of dough into a tight ball. Cover with damp towel or plastic wrap and let rest for 10 minutes.
Roll and bake pita.On a lightly floured surface, working with a few pieces at a time, roll each dough ball into ¼ inch thick, free-form circles. Make sure to evenly roll out both the center and the edges to achieve that iconic ballon puff.*Sprinkle more flour as needed, however, try to brush off excess flour or it will remain on the pita even after baking.*Once flattened, slap the rolled dough onto the heated stone/ sheet pan, about 1 inch apart. Let it bake for about 5 minutes, until the dough balloons up and has golden brown speckles. Remove from oven and repeat with remaining dough.