Skillet Greek Pita Bread (Pocketless)

Method

1. In a small bowl, combine the sugar, yeast, lukewarm water, and milk. Let it sit for 5 minutes until frothy. Stir in the 2 tablespoons of olive oil.
2. In a large bowl, whisk together the flour, salt, and chopped thyme.
3. Gradually pour the yeast mixture into the flour, stirring until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic.
5. Brush a clean bowl with olive oil, place the dough inside, and turn it to coat. Cover with a damp kitchen towel and let it rise in a warm spot for 40 minutes to 1 hour, until doubled in size.
6. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball.
7. On a lightly floured surface, flatten each ball and gently stretch it with your fingers into a round about 7–8 inches in diameter.
8. Heat a cast-iron skillet over high heat. Add 1 teaspoon of olive oil.
9. Cook one pita at a time for about 1 minute per side, until it puffs slightly and browns in spots. Add a little more oil after every 1–2 pitas. Stack the cooked pitas in a clean kitchen towel to keep them soft.