Greek-style pittas differ from their Turkish cousins in that they're flat and round, rather than pocketed and oval. The addition of milk (as well as the sugar, obviously) also makes them slightly sweeter.
10g easy-bake yeast
500g strong white flour
125g water
250g milk
25g olive oil
15g sugar
5g salt
1 tbsp Chopped fresh thyme (optional)
Put all the ingredients, in order, into the mixing bowl of a bread machine.
Set to the "quick" or "pizza" program and let the machine do its thing.
Allow the dough to prove in the machine for an additional 45-60 minutes
Remove, knock back, and split into 11 equal pieces of about 85g each
On a lightly-oiled surface, roll each piece out to about 20cm (or the size of the pan) across. They should be quite thin
Fry in a hot, pre-heated, solid-based frying pan or large flat griddle, wiped with olive oil for each pitta, turning once or twice
Stack together and keep warm in a tea towel until ready to serve
Serve immediately whilst warm, or allow to cool, then remove from the teatowel and wrap in a plastic bag. They should keep for a day or so, and can be nicely revived by putting in a toaster and toasting for 30 seconds or a minute. They are also brilliant for freezing, as they're easy to use from frozen individually, by warming up in a toaster or microwave.