Mix yeast, sugar and warm water in a large bowl. Stir to dissolve yeast and let sit about 5-10 minutes.
In another bowl mix the milk, salt, and hot water. Add to the yeast mixture and stir to combine.
Add in the flour a cup or two at a time and mix well. You want the dough drier and not sticky.
Knead dough for about 5 minutes.
Cover and let rise 30 minutes.
Punch down and divide into 1/2 cup balls, about 12-18 balls.
Cover balls and let them rise for 30 minutes. I rise mine on a cookie sheet.
While dough balls are rising preheat the oven to 500 degrees. If you have a baking stone put it on the lowest rack and let it preheat too. You want the oven very hot to get the bread to puff properly.
After dough balls have risen, take a ball and roll it out into an oblong shape. Place on a floured cookie sheet or pizza peel.
Bake the pocket bread for 3-5 minute or until puffed but not brown at all, on a cookie sheet or baking stone. If the dough starts to brown before fully puffed remove from the oven.
I bake two pita pockets at a time in my oven on my baking stone. If you don't have a stone a cookie sheet will work too.
After removing the pocket bread from the oven, place in a dish towel to deflate and cool.
Once cool cut in half. If the two layers stick use a knife to carefully separate the layers.
The pita bread can be wrapped in plastic and frozen for later use.