In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 packet of active dry yeast. Use a whisk to blend these dry ingredients well.

Warm 1/2 cup of milk and 1/2 cup of water until just warm. Gradually pour this into the dry ingredients, stirring until a shaggy dough forms.

Add 2 tablespoons of olive oil, flour your countertop lightly and transfer the dough. Knead for about 5-7 minutes until smooth and elastic.

Shape the kneaded dough into a ball, cover with plastic wrap and let it rest for about 1 hour until doubled in size.

Punch down the risen dough, divide into 6 pieces, and roll each piece into a circle about 1/4 inch thick.

Heat a skillet over medium heat, grease it lightly with olive oil, and cook each pita for about 30 seconds per side until golden brown.

Melt 2 tablespoons of butter in a bowl, stir in 2 cloves of minced garlic and 2 tablespoons of chopped parsley.

Brush each cooked pita with the garlic butter while warm and serve stacked on a plate, covered to keep warm.