These warm, pillowy garlic pita bread pockets brushed with golden garlic butter hit differently than store-bought. The first time I made them, I couldn't believe how quick and simple homemade pita could be, and the garlic butter sends them straight over the top.
They're perfect alongside Easy Hot Honey Chicken and Sweet Potatoes, stuffed with Easy Grilled Chicken Salad, or just torn apart warm with your favorite dip.
Why You'll Love This Garlic Pita Bread Recipe
This homemade garlic pita bread is soft, fluffy, and way better than anything you'll find at the grocery store. The dough comes together fast, and you don't need any fancy equipment beyond a cast iron skillet. The garlic butter adds a rich, savory finish that makes these pitas impossible to resist, whether you're serving them as a side for Mediterranean flatbread meals or stuffing them with your favorite sandwich fillings.
They puff up beautifully in the skillet, and every bite has that warm, garlicky aroma you crave.
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Garlic Pita Bread Ingredients
Here's everything you need to make soft pita pockets and savory Garlic Pita Bread at home.
See Recipe Card Below This Post For Ingredient Quantities
Pita Dough:
- Water (90–95ºF): Warm water activates the yeast and helps the dough rise properly. Too hot and it'll kill the yeast, too cold and nothing happens.
- Instant yeast: Gets the dough light and fluffy without a long wait. You can use active dry yeast if that's what you have, just give it a few extra minutes to bloom.
- Granulated sugar: Feeds the yeast and helps with browning.
- All-purpose flour: Forms the structure of the pita and keeps it tender. Start with 2 ½ cups and add more as needed.
- Salt: Balances the flavor and strengthens the dough.
- Garlic powder (optional): Adds a subtle garlic flavor right into the dough itself. You can skip it if you want plain pita.
- Extra virgin olive oil: Keeps the dough soft and adds a little richness. You'll also use it to coat the bowl during proofing.
Garlic Butter:
- Unsalted butter: Melts into a golden, glossy coating that soaks into every bite of warm pita with butter.
- Garlic powder: Delivers that bold, savory garlic kick. Fresh garlic burns too easily, so powder works better here.
- Kosher salt: Enhances the garlic butter and brings all the flavors together.
- Dried parsley: Adds a pop of color and a hint of freshness.
- Shredded parmesan cheese (optional): Sprinkle it on top for a cheesy garlic finish if you're feeling fancy.
HOW TO MAKE Garlic Pita Bread
Here's how to make fluffy Garlic Pita Bread from scratch.
- Activate Yeast: In a stand mixer bowl, combine the warm water, yeast, and sugar. Stir until everything dissolves. Add ½ cup of the flour and mix until just combined. Let the mixture sit uncovered in a warm spot for 5 minutes until you see bubbles forming on the surface.
- Form Dough: Add the salt, garlic powder (if using), olive oil, and 2 cups of the remaining flour to the yeast mixture. Attach the dough hook and knead on low speed until a shaggy dough forms. If the dough sticks to the sides of the bowl, add the reserved flour 1 tablespoon at a time. Knead for 2 minutes until the dough looks smooth and elastic.
- Rest Dough: Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. This gives the gluten time to relax. After resting, knead again for 2 to 3 minutes until the dough feels springy.
- Oil and Proof: Lightly coat a clean bowl with olive oil. Shape the dough into a smooth ball, place it in the bowl, and turn it to coat all sides with oil. Cover the bowl with plastic wrap and a towel. Set it in a warm place and let it proof for 1 hour, or until the dough has doubled in size.
- Preheat Oven & Skillet: Heat your oven to 475ºF. Place a large cast iron skillet on the middle rack to preheat while the oven heats up. Prepare a clean kitchen towel lined with aluminum foil to keep the baked pitas warm.
- Divide Dough: Punch down the risen dough to release the air, then remove it from the bowl and place it on a clean work surface. Divide the dough into 8 equal pieces and shape each piece into a smooth ball. Cover the dough balls with a towel and let them rest for 10 minutes.
- Roll Out Dough: Place one dough ball on a piece of oiled parchment paper. Cover it with a second piece of oiled parchment. Use a rolling pin to roll the dough into an 8-inch circle, about ¼-inch thick. The parchment keeps the dough from sticking and makes it easy to transfer.
- Bake Pitas: Peel off the top piece of parchment. Carefully lift the dough and place it directly in the preheated cast iron skillet. Cook for 2 minutes, then flip it with tongs and cook for 1 to 2 more minutes. The pita should puff up and develop light golden spots. Remove it with tongs and keep it warm under the towel-lined foil. Repeat with the remaining dough balls.
- Make Garlic Butter: Melt the butter in a small saucepan over low heat. Stir in the garlic powder and salt until well combined. Brush the warm pitas generously with the garlic butter. Sprinkle dried parsley and optional parmesan cheese on top while they're still hot.
Substitutions and Variations
Whole wheat pita: Swap half the all-purpose flour for whole wheat flour for a nuttier, heartier pita.
Cheesy garlic pita bread: Sprinkle shredded mozzarella or cheddar on top of the garlic butter for a melty, cheesy finish.
Herb garlic butter: Add dried oregano, thyme, or Italian seasoning to the garlic butter for extra flavor.
Vegan garlic pita: Use plant-based butter or olive oil instead of regular butter for the topping.
Garlic pita bread chips: Cut the baked pitas into triangles, brush with garlic butter, and bake at 350ºF until crispy.
EQUIPMENT FOR Garlic Pita Bread
Stand mixer with dough hook: Makes kneading the dough fast and easy. You can also knead by hand if you don't have a mixer.
Rolling pin: Rolls the dough into even circles.
Large cast iron skillet: Preheats in the oven and gets hot enough to puff the pitas perfectly.
Small saucepan: For melting the Garlic Pita Bread.
Clean kitchen towels: Keep the dough covered while resting and the pitas warm after baking.
Parchment paper: Prevents sticking when rolling out the dough.
Tongs: Make flipping and removing the pitas from the hot skillet safe and easy.
Storage and Reheating
Room temperature: Store cooled pitas in an airtight container or resealable bag for up to 2 days.
Refrigerator: Keep them in the fridge for up to 5 days. Reheat before serving for the best texture.
Freezer: Wrap each pita individually in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or reheat directly from frozen.
Reheating: Warm pitas in a dry skillet over medium heat for 1 to 2 minutes per side, or wrap them in foil and heat in a 350ºF oven for 5 to 7 minutes. You can also microwave them for 20 to 30 seconds, but they'll stay softer in the skillet or oven.
Expert Tips
Check your water temperature: Use a thermometer to make sure the water is between 90 and 95ºF. Too hot and it'll kill the yeast, too cold and the dough won't rise properly.
Don't skip the resting time: Letting the dough rest after kneading makes it easier to roll out and helps the pitas puff up better.
Preheat the skillet fully: A super hot skillet is the secret to getting those beautiful puffed pockets. Don't rush this step.
Work quickly when rolling: Roll out one pita at a time and bake it immediately. If you roll them all out at once, they'll dry out and won't puff as well.
Brush with butter while hot: The warm pitas soak up the Garlic Pita Bread best when they're fresh out of the skillet.
FAQ
How to make garlic bread on pita bread?
Brush store-bought or homemade pita with melted garlic butter, sprinkle with parmesan or mozzarella, and bake at 375ºF for 5 to 7 minutes until golden and crispy. You can also toast them in a skillet for a quicker option.
What to put in a Garlic Pita Bread?
Fill garlic pita with grilled chicken, falafel, roasted vegetables, fresh greens, feta cheese, and your favorite sauces like tzatziki or hummus. They're also great with scrambled eggs and cheese for breakfast.
Why is pita bread healthier than Garlic Pita Bread?
Pita bread is often lower in calories and fat than regular sandwich Garlic Pita Bread, and it's usually made with simple ingredients like flour, water, yeast, and salt. It's also portion-controlled since each pita is one serving.
What is the secret to perfect pita?
The secret is a super hot cooking surface and proper dough hydration. Preheat your skillet or oven until it's really hot, and make sure your dough is soft and slightly tacky but not sticky. Don't skip the resting time, and roll the dough evenly so it puffs up into a pocket.
Related
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Pairing
These are my favorite dishes to serve with Garlic Pita Bread:
Homemade Garlic-Infused Pita Bread
Ingredients
Method
- Combine warm water, yeast, and sugar in a large mixing bowl. Stir until dissolved. Add ½ cup of flour and mix with a wooden spoon until just combined. Let sit uncovered in a warm spot for 5 minutes until small bubbles appear.
- Mix in salt, garlic powder (if using), olive oil, and 2 cups of the remaining flour. Attach the dough hook and knead on low until a shaggy dough forms. Add more flour 1 tablespoon at a time if sticky. Knead for about 2 minutes until smooth and elastic.
- Cover the dough with a clean towel and let it rest for 10 minutes.
- Knead the dough again for 2-3 minutes until smooth.
- Place the dough on a clean surface. Coat the inside of the mixing bowl with 1 tablespoon olive oil. Form the dough into a smooth ball and place it in the oiled bowl, turning to coat all sides. Cover tightly with plastic wrap and a towel. Let rise in a warm spot for 1 hour, until doubled in size.
- Preheat oven to 475ºF and place a cast iron skillet on the middle rack to heat. Lay a kitchen towel on the counter with a piece of foil for holding baked pita.
- After rising, remove plastic wrap and punch down the dough. Place on a clean surface and divide into 10 equal portions. Shape each into a smooth ball and cover with a towel. Rest for 10 minutes.
- Place two sheets of parchment paper on the counter. Lightly oil one side of each sheet. Place one dough ball between the sheets, oiled side down. Roll into an 8-inch circle, about ¼-inch thick. Do not flip.
- Carefully transfer the rolled dough to the preheated skillet. Cook for 2 minutes, then flip and cook an additional 1-2 minutes. Remove with tongs and place on the foil, covering with the towel.
- Repeat rolling and cooking with remaining dough balls, reheating skillet as needed.
- To make garlic butter, melt butter in a small saucepan. Stir in garlic powder and salt. Brush generously over warm pita and sprinkle with parsley and parmesan if desired.
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