Garlic pita bread is a satisfying and delicious snack or side dish. Pita bread is a type of Middle Eastern bread made from flour, water, yeast, and salt. The addition of garlic butter to top the baked pita gives the bread a wonderful aroma and flavor that is sure to satisfy all the garlic lovers in your life.
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Why you'll love this recipe for garlic pita bread
- Making your own pita at home is surprisingly easy and keeps you from making an extra trip to the store. Plus this recipe is made with pantry staples that you likely already have on hand
- This pita freezes really well, so you can make a big batch at once and always have some on hand for a quick side
- Homemade pita is much more delicate and chewy than storebought pita, which has often been sitting on the shelf for a few days. And the added touch of garlic butter over the top of these pitas adds a delicious garlic flavor that simply can't be beat by regular pita bread
- Pita is super versatile and can be used as a side, or you can stuff it with sandwich fillings for a quick lunch that you can take on the go. It's also a great alternative to garlic bread as a side for pasta dishes and casseroles like this popular Meatless Baked Ziti
Ingredients & substitutions
Pita
- Water: use warm water that is between 90-95 degrees Fahrenheit. Hot water (over 110ºF) will likely kill the yeast, and your pita will not rise
- Instant yeast
- Sugar: granulated sugar adds just the right touch of sweetness to your pita
- Flour: this recipe calls for all-purpose flour. Check below in the 'Pro Tips' section for substitutions for gluten-free or whole wheat flour
- Salt
- Garlic powder: this is optional. Add it to the pita dough to add an extra boost of garlic flavor to the dough. *Note: I found that when adding the garlic powder, the pita may not puff up as much while baking
- Olive Oil: you will use olive oil for the pita dough, as well as to coat the bowl so that it does not stick while proofing
Garlic Butter
- Butter: it is best to used unsalted butter so that you have more control over the saltiness and can better adjust to your preference
- Garlic Powder: using garlic powder instead of garlic cloves cuts down on prep time and produces just as good a flavor. You may substitute for minced garlic cloves if that's all you have
- Salt: I recommend using kosher salt or sea salt for your garlic butter spread
- Dried Parsley: may be substituted with fresh parsley
- Parmesan cheese: grated parmesan is an optional addition to top the garlic pita bread after slathering it in garlic butter. It adds a nice cheesy flavor
How to make garlic pita bread
Step 1
In the large bowl of a stand mixer, add 1 cup water, yeast and sugar. Stir until dissolved. Add ½ cup flour and stir together with a wooden spoon just until combined. Place the bowl in a warm place, uncovered, for 15 minutes. You should see some bubbles forming on the dough
Step 2
Add the salt, olive oil and 2 cups of the remaining flour (reserve ½ cup of the flour). With the dough hook attached, knead on low until the mixture forms a shaggy dough. If the dough is sticking to the sides and bottom of the bowl, add more flour, 1 tablespoon at a time, waiting for it to fully incorporate before adding more. Knead the dough for about 2 minutes until it’s smooth and no longer sticking to the sides of the bowl
Step 3
Cover with a clean kitchen towel and let the dough rest for 10 minutes.
Step 4
Knead again for 2-3 more minutes.
Step 5
Carefully lift the dough out of the bowl and place on a clean counter. This is a soft dough. Add about 1 tablespoon of olive oil to the bowl and with clean hands or a silicone brush, spread the oil around the inside of the bowl.
Form the dough into a smooth ball and place back in the oil-coated bowl, turning the dough over to coat all sides with oil. Cover the bowl tightly with plastic wrap then lay a kitchen towel over top.
Place the bowl in a warm place for 1 hour or until the dough doubles in size. I like to place the bowl in a cold oven with just the oven light on
Step 6
Preheat the oven to 475ºF and place a large cast iron skillet on the middle rack to preheat. Next to the stove, spread out a clean kitchen towel and, on half of the towel, place a piece of aluminum foil.
This will be where you place the baked pita once they come out of the oven. The towel and foil will keep them covered and warm until you’re finished baking all the pita
Step 7
After the dough has risen, remove the towel and plastic wrap and punch down the dough. Remove it from the bowl and place it on a clean work surface.
Divide the dough into 8 equally-sized pieces. They do not need to be exactly the same size. Shape each piece into a smooth ball, covering the balls with a clean towel as you form them. Allow them to rest for 10 minutes under the towel
Step 8
Lay two large pieces of parchment paper on your work surface. Spray or brush both pieces of parchment paper lightly with olive oil on one side only.
Place one dough ball in the center of one of the pieces of parchment paper. Place the second piece of parchment paper on top, oiled side down so it's touching the dough.
Using a rolling pin, roll into a circle until roughly 8 inches wide and about ¼- inch thick. Do not flip the dough over to roll on both sides
Step 9
After you’ve rolled out the first piece of dough, carefully peel off the top piece of parchment paper then flip the rolled out pita dough onto your hand, peeling off the other piece of parchment paper so you're holding the pita on your hand.
Carefully place the pita in the center of the preheated cast iron pan, being careful not to touch the hot pan. Let cook for 2 minutes. After 2 minutes, flip over the pita with a pair of tongs and allow to cook for an additional 1-2 minutes. Don't worry if the pita does not puff up.
Remove the cooked pita with tongs and place on the foil and cover with the other half of the towel.
Step 10
Keep the cast iron pan in the oven to reheat while you roll out the next piece of pita. Continue this process until all pita have been baked.
Step 11
Make the Garlic Butter: In a small saucepan set over medium heat, melt the butter then add the garlic and salt. Once melted brush liberally on warm pitas and sprinkle with parsley and top with parmesan, if desired.
Making garlic pita bread on the stovetop
This garlic pita bread recipe also works wonderfully on the stovetop. To start, heat a cast iron skillet over medium-high heat. Drizzle a little bit of extra virgin olive oil and wipe off any excess with a clean paper towel.
Working with one pita at a time, carefully lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula or tongs, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.
Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket).
How to make garlic pita bread ahead of time
The dough for this garlic pita bread can also be prepared ahead of time for cooking later. To do this, follow instructions through step 5.
Instead of allowing the dough to rise in a warm place, place the dough in the fridge to rise overnight. It’ll rise more slowly and develop a really good flavor.
Remove the dough the next morning and continue with the recipe as instructed. Or, if you don't want to bake all 8 pitas, remove a portion of the dough to bake a few at a time and store the remaining dough covered in the fridge for up to 1 week.
Pro tips
- Pita can also be cooked on a pizza stone on the grill. Preheat the pizza stone on high heat and cook for 2 minutes per side
- This garlic pita bread freezes really well! Simply place it in a freezer-safe ziploc bag or airtight container for up to 3 months. Defrost at room temperature then toast or warm in a preheated 350ºF oven for 5-7 minutes, or until desired temperature
- Try switching up the seasonings in your garlic butter spread. Add black pepper, red pepper flakes or fresh rosemary and top with shredded mozzarella cheese
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FAQs
Can this garlic pita bread be made gluten-free?
Yes! This garlic pita bread is super easy to make gluten-free. Simply replace the flour with the same amount of all-purpose gluten-free flour.
How to make whole wheat pita?
To make this garlic pita bread with whole wheat flour, you can replace all the all-purpose flour with 1 ½ cups whole wheat flour plus 1 ½ cups all-purpose flour.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Equipment
Ingredients
Pita Dough
- 1 cup water 90º-95ºF
- 2 teaspoons instant yeast
- ½ teaspoon granulated sugar
- 2 ½ - 3 cups all-purpose flour divided
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder* optional
- 2 tablespoons extra virgin olive oil plus more for the bowl
Garlic Butter
- ½ cup unsalted butter
- 1 ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried parsley
- shredded parmesan cheese optional, for topping
Instructions
- In the bowl of a stand mixer, add 1 cup water, yeast and sugar. Stir until dissolved. Add ½ cup flour and stir together with a wooden spoon just until combined. Place the bowl in a warm place, uncovered, for 5 minutes. You should see some bubbles forming on the dough
- Add the salt, garlic (if using), olive oil and 2 cups of the remaining flour (reserve ½ cup of the flour). With the dough hook attached, knead on low until the mixture forms a shaggy dough. If the dough is sticking to the sides and bottom of the bowl, add more flour, 1 tablespoon at a time, waiting for it to fully incorporate before adding more. Knead the dough for about 2 minutes until it’s smooth and no longer sticking to the sides of the bowl
- Cover with a clean towel and let the dough rest for 10 minutes.
- Knead again for 2-3 more minutes.
- Carefully lift the dough out of the bowl and place on a clean counter. This is a soft dough. Add about 1 tablespoon of olive oil to the bowl and with clean hands or a silicone brush, spread the oil around the inside of the bowl. Form the dough into a smooth ball and place back in the oil-coated bowl, turning the dough over to coat all sides with oil. Cover the bowl tightly with plastic wrap then lay a kitchen towel over top. Place the bowl in a warm place for 1 hour or until the dough doubles in size. I like to place the bowl in a cold oven with just the oven light on
- Preheat the oven to 475ºF and place a large cast iron skillet on the middle rack to preheat. Next to the stove, spread out a clean kitchen towel and, on the lower half of the towel, place a piece of aluminum foil. This will be where you place the baked pita once they come out of the oven. The towel and foil will keep them covered and warm until you’re finished baking all the pita
- After the dough has risen, remove the towel and plastic wrap and punch down the dough. Remove it from the bowl and place it on a clean work surface. Divide the dough into 8 equally-sized pieces. They do not need to be exactly the same size. Shape each piece into a smooth ball, covering the balls with a clean towel as you form them. Allow them to rest for 10 minutes under the towel
- Lay two large pieces of parchment paper on your work surface. Spray or brush both pieces of parchment paper lightly with olive oil on one side only. Place one dough ball in the center of one of the pieces of parchment paper. Place the second piece of parchment paper on top, oiled side down so it's touching the dough. Using a rolling pin, roll into a circle until roughly 8 inches wide and about ¼- inch thick. Do not flip the dough over to roll on both sides
- After you’ve rolled out the first piece of dough, peel off the top piece of parchment paper then flip the rolled out pita dough onto your hand, peeling off the other piece of parchment paper so the pita is now resting in your hand. Carefully place the pita in the center of the preheated cast iron pan. Let cook for 2 minutes. After 2 minutes, flip over the pita with a pair of tongs and allow to cook for an additional 1-2 minutes. Don't worry if the pita does not puff up. Remove the cooked pita with tongs and place on the foil and cover with the other half of the towel
- Keep the cast iron pan in the oven to reheat while you roll out the next piece of pita. Continue this process until all pita have been baked
- Make the Garlic Butter: In a small saucepan melt butter then add garlic and salt. Once melted brush liberally on warm pitas and sprinkle with parsley and top with parmesan, if desired
Notes
- *Note about adding garlic powder to the pita dough: I found that when adding the garlic powder, the pita may not puff up as much while baking
- To cook pita on the stovetop: Heat a cast iron skillet over medium-high heat. Drizzle a little bit of extra virgin olive oil and wipe off any excess with a clean paper towel. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket)
- To cook on a pizza stone on the grill: Preheat the pizza stone on high heat and cook 2 minutes per side
- To make ahead: Follow instructions through step 5. Instead of allowing the dough to rise in a warm place, place the dough in the fridge to rise overnight. It’ll rise more slowly and develop a really good flavor. Remove the dough the next morning and continue with the recipe as instructed. Or, if you don't want to bake all 8 pitas, remove a portion of the dough to bake a few at a time and store the remaining dough covered in the fridge for up to 1 week
- For whole wheat pita: Replace all the all-purpose flour with 1 ½ cups whole wheat flour plus 1 ½ cups all-purpose flour
- For gluten free pita: Replace the flour here with the same amount of an all-purpose gluten free flour
- To store: Place cooled pita in an airtight bag or airtight container and store at room temperature for up to 4 days. To reheat, place in the microwave on 50% for 30-45 seconds or toast
- To freeze: Place in a freezer-safe ziploc bag for up to 3 months. Defrost at room temperature then toast or warm in a preheated 350ºF oven for 5-7 minutes, or until desired temperature
Nutrition
