Flatbread pita

In a mixing bowl combine two cups of hot water, a quarter cup of cool milk, two tablespoons of yogurt, three tablespoons of granulated sugar and two and a quarter teaspoons of active dry yeast, and mix.

Set it aside about eight minutes, until a puffy cloud forms on top, which shows the yeast is good.

Mix the flour and salt together.

Add all the flour and salt and about two tablespoons of olive oil to the yeast mixture.

Knead 10 minutes on low speed.

Grease the bowl with olive oil, put the dough in, toss it around, cover with plastic wrap and let it double in volume, about one and a half hours.

To speed the rise, run a couple of towels in the dryer 8 to 10 minutes, put the bowl in and turn the dryer off; a light dough doubles in 45 minutes to an hour.

Heat the oven to 525F.

Lightly flour the work surface, cut the dough into eight or ten pieces and roll each into a ball.

Variation: keep the kneaded dough in the refrigerator to slow rise overnight and use it a day or two later, which builds an almost sourdough flavor -- but cold dough shrinks and sticks when rolled, so it is not recommended.

Stretch each ball out with your hands or a rolling pin; it does not have to be a perfect circle.

Place two or three at a time on parchment-lined trays and bake about six minutes, until they puff up and are slightly golden with darker golden spots.

Turn the baked breads out onto parchment paper or a pan and reuse the hot tray for the next ones, wearing an oven mitt.

Cool completely and transfer to freezer safe bags -- one or two months frozen; they thaw quickly and can be toasted from frozen.