Description
This Easy Garlic Pita Bread from Scratch recipe features soft, fluffy pita pockets infused with savory garlic flavor. Made with simple ingredients including water, yeast, flour, and a hint of garlic powder, these homemade pitas are brushed with a flavorful garlic butter and optionally topped with parmesan cheese for an irresistible savory treat. Perfect for sandwiches, dips, or enjoyed on their own.
Ingredients
Scale
Pita Dough
- 1 cup water, 90º-95ºF
- 2 teaspoons instant yeast
- ½ teaspoon granulated sugar
- 2 ½ to 3 cups all-purpose flour, divided
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder (optional)
- 2 tablespoons extra virgin olive oil, plus more for greasing bowl
Garlic Butter
- ½ cup unsalted butter
- 1 ½ teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried parsley
- Shredded parmesan cheese (optional, for topping)
Instructions
- Activate Yeast: In a small bowl, combine the warm water, instant yeast, and granulated sugar. Stir gently and let it sit for about 5 minutes until foamy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, whisk together 2 ½ cups of the flour, salt, and garlic powder if using. Add the olive oil and the activated yeast mixture. Stir with a wooden spoon or dough hook until a rough dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, adding the remaining flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Lightly oil a large bowl with extra virgin olive oil. Place the dough in the bowl and turn to coat with oil. Cover with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Divide and Shape: Punch down the dough to release air. Divide the dough into 6 to 8 equal portions. Roll each portion into a ball, then roll each ball out into a 6 to 7-inch diameter circle on a floured surface.
- Second Rise: Place the rolled dough circles on a floured surface or parchment paper and cover them with a towel. Let rest for 20-30 minutes, allowing the dough to puff slightly.
- Prepare Garlic Butter: While the dough rests, melt the unsalted butter in a small saucepan over low heat. Stir in garlic powder, kosher salt, and dried parsley. Remove from heat and set aside.
- Cook Pitas: Heat a dry skillet or cast iron pan over medium-high heat. Place one rolled dough circle in the hot skillet and cook for about 1-2 minutes until bubbles form and the bottom is golden brown. Flip and cook the other side for 1-2 minutes. The pita should puff up, forming a pocket. Remove and immediately brush with the garlic butter. Repeat with remaining dough circles.
- Optional Topping: If desired, sprinkle shredded parmesan cheese over the piped garlic butter while still warm.
- Serve: Serve the garlic pita warm as a side, with dips, or stuffed with your favorite fillings.
Notes
- Use water at the correct temperature (90º-95ºF) to properly activate the yeast without killing it.
- The garlic powder in the dough is optional but enhances the garlic flavor throughout.
- For fluffier pitas, do not roll the dough too thin; aim for about ¼ inch thickness.
- If pitas do not puff up, press down gently on them with a spatula while cooking to encourage puffing.
- Store leftover pitas in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat pitas wrapped in a damp paper towel in the microwave or in a skillet to restore softness.
Keywords: garlic pita bread, homemade pita, garlic butter pita, easy pita bread, Mediterranean bread