Garlic Pita Bread
This homemade garlic pita bread is pillowy-soft, full of fresh garlic butter flavor, and much better than store-bought! You can cook it on a skillet or in the oven, and serve it brushed with herby garlic butter for the ultimate Mediterranean experience.
Time:
Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hr 30 minutes
Servings: Makes 6–8 pita breads
Ingredients:
For the Dough:
2¼ tsp (1 packet) active dry yeast
1 tsp sugar
¾ cup (180ml) warm water (110°F / 43°C)
2 cups (250g) all-purpose flour (plus extra for dusting)
1 tsp salt
2 tbsp olive oil or melted butter
For Garlic Butter:
3 tbsp unsalted butter or olive oil
2 cloves garlic, finely minced or grated
1 tbsp fresh parsley, finely chopped (optional)
Pinch of salt
Instructions:
1. Activate Yeast:
In a bowl, mix warm water, yeast, and sugar.
Let sit for 5–10 minutes until foamy.
2. Make the Dough:
In a large bowl, combine flour and salt.
Add the yeast mixture and olive oil.
Mix to form a soft dough. Knead for 8–10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour, or until doubled.
3. Make Garlic Butter:
While the dough rises, melt butter in a small pan.
Add garlic and cook gently for 30–60 seconds (do not brown).
Stir in parsley and a pinch of salt. Set aside.
4. Shape the Pitas:
Punch down dough and divide into 6–8 pieces.
Roll each into a ball, then flatten and roll into 6-inch circles (¼ inch thick).
5. Cook the Pitas:
Option A – Stovetop (puffy-style):
Heat a dry cast iron or non-stick skillet over medium-high heat.
Cook each pita for about 1–2 minutes per side until puffed and golden.
Immediately brush with garlic butter.
Option B – Oven (crisp edges):
Preheat oven to 475°F (245°C) with a baking stone or sheet inside.
Place rolled dough on the hot surface and bake for 4–5 minutes, until puffed.
Brush with garlic butter right after baking.
6. Serve:
Serve warm or at room temperature with dips, soups, or wraps.
Notes & Tips:
Don’t skip the garlic butter — it soaks into the warm pita for flavor-packed results.
For a softer pita, cover with a clean towel right after cooking to trap steam.
Add herbs like oregano, thyme, or za’atar to the garlic butter for extra flair.
Dough can be made ahead and stored in the fridge overnight.
Frequently Asked Questions
Q: Can I make it gluten-free?
A: Yes, use a 1:1 gluten-free flour mix with xanthan gum, but results may be less puffy.
Q: Can I freeze the dough or cooked pita?
A: Absolutely! Freeze dough balls or cooked pita in airtight bags. Reheat from frozen or thaw and warm.
Q: Why didn’t my pita puff?
A: Make sure your pan or oven is very hot, and roll the dough evenly.
Nutritional Information
Calories: 210 kcal
Carbs: 29 g
Protein: 4.5 g
Fat: 9 g
Saturated Fat: 4 g
Fiber: 1.5 g
Sodium: 250 mg