Add instant yeast, sugar and milk in a bowl and mix gently.
Cover the bowl and keep aside for 10 minutes for the yeast to bloom.
Add all purpose flour, whole wheat flour and salt in a bowl and mix .
Add the yeast mixture and mix it with the flour.
Now add little water and knead to make soft dough.
Knead the dough for 5-6 minutes.
Cover the dough and keep aside for 2 hours.
Divide the dough into 10-12 equal sized balls and allow the balls to rest for 30 minutes.
Pre heat the oven to 450 degrees F.
Dust and roll each ball to a 5-6 inch circle.
Arrange the circles on a baking tray and bake for 5-6 mins until puffed up and browned.
If the bread have not baked uniformly in the oven, you can cook them on the stove top over direct heat for a few seconds to get the brown spots.You can also make this bread on a stove top. Just get the dough ready and shape the bread. Once you are done, warm a cast iron skillet over medium-high heat. It should sizzle when you drop some water on the skillet. Yes, that hot!Once the skillet is heated, wipe the water using a cloth and drizzle a little oil on the pan. Wipe of the excess oil. Add a rolled-out pita on the skillet and let it cook for about 30 seconds, until you see bubbles starting to form. After 30 seconds, flip and cook for 1-2 minutes on the other side, until brown spots start appearing on the bread. Again flip it and cook for another 1 to 2 minutes. In this time, it will fluff up, but if doesn’t take a clean cloth and start pressing the edges of the bread just like we do with rotis. Make other pita just like this and keep them covered with a clean dishtowel while cooking any remaining pitas.