• In a large bowl, whisk together the bread flour, 1 ¾ cups all-purpose flour, yeast, and sugar until evenly combined. Make a well in the center and add the water, Greek yogurt, olive oil, and salt. Mix the ingredients until a dough forms, then turn it out onto a clean work surface.
• Knead the dough for 8-10 minutes until extremely soft and supple. Alternatively, you may use a stand mixer on low fitted with the dough hook attachment (keep in mind that the kneading time may shrink). If the dough becomes too sticky while kneading, add more all-purpose flour as needed (you may need to add up to ½ cup). The dough is finished kneading if it is tacky* and springs back when poked.
• Lightly oil a bowl and place the dough inside. Cover the bowl and let the bread proof for 60-90 minutes, until doubled in size (this may happen slower or faster, depending on how warm your kitchen is). Test if it is ready by poking it; if the dough springs back and leaves a slight indentation, it's ready to be shaped. If it springs back with no indentation, it needs longer. If it doesn't spring back at all, it's overproofed.
• Punch the dough down and turn it out onto a work surface (not floured), and divide it into 8-10 pieces, depending on how large you want your pitas.
• Pinch the edges of the pitas together to form a teardrop shape. Place each ball seam-side down onto the counter. Loosely cup your hand over a piece of dough and move it in rapid circles against the surface of the table, until a neat ball is formed.**

Cooking on the stove

• Drizzle 1-2 tablespoons of olive oil into a large cast-iron skillet so that the pan is coated and turn the stove onto medium-high.
• While the pan heats, roll one of the pitas into a very thin circle around 8-9 inches wide (it will shrink slightly and puff up as it cooks). Once the skillet is very hot, quickly transfer the rolled-out dough into the pan. As it begins to bubble, brush the top of the pita with olive oil.
• Cook the pita until puffed and browned on the bottom, around 2 minutes. Flip the dough over and cook until browned on the other side, 1-2 minutes more (be sure to regulate your heat so it doesn't burn). In the meantime, roll out another pita, add more olive oil to the pan, and repeat the process. If the pitas brown too quickly, you may need to turn the heat down or cool off the skillet in between batches.

Cooking in the oven

• Preheat an oven to 475℉ and place a pizza stone or cast iron skillet on the middle rack to preheat. 
• In the meantime, roll one of the pitas into a thin circle around 8-9 inches wide on a sheet of parchment paper (it will shrink slightly and puff up as it cooks).
• Once the oven and pizza stone is very hot, quickly transfer the rolled-out dough directly onto the pan. Close the oven and cook for around 3 minutes, until the pita is fully puffed with large bubbles. Carefully open the oven and flip the pita over, cooking an additional 1-2 minutes. Remove the pita and repeat with the remaining dough.
• Serve the pitas warm or store them at room temperature for 1-2 days. If freezing, wrap the pitas well in plastic wrap and aluminum foil; they will keep in the freezer for up to 3 months.