I make this pita bread recipe when I want soft warm pockets that puff and grin back at me. We mix simple dough. We rest it. We roll. We cook on a hot pan. The smell turns the kitchen into a tiny bakery. Garlic butter waits in a small bowl. Fresh parsley gets chopped and tossed in. I swipe each hot pita through that pool and it shines. Friends ask for the trick and I smile. I say start with warm water and milk. Wake the yeast. Stir in flour and salt. Knead till the dough feels like a cheek. Let it rise till pillowy. Cut into even balls. Roll with light hands. Keep the counter floured. Cook one by one till bubbles grow and the pita balloons. Brush with the butter. The edges go golden. The center stays tender. You can keep it classic or try riffs that fit your table. Make an easy pita bread recipe for quick weeknights. Bake a homemade pita bread recipe for mezze night. Mix a whole wheat pita bread recipe for nutty chew. Plan a sourdough pita bread recipe when you have starter ready. Need speed. Go with a quick pita bread recipe. For parties grab these pita bread recipe ideas and let everyone build wraps and dips.
Table of Contents
- 1) Key Takeaways
- 2) Easy Garlic Pita Bread Recipe
- 3) Ingredients for Garlic Pita Bread
- 4) How to Make Garlic Pita Bread
- 5) Tips for Making Garlic Pita Bread
- 6) Making Garlic Pita Bread Ahead of Time
- 7) Storing Leftover Garlic Pita Bread
- 8) Try these bread recipes next
- 9) Garlic Pita Bread
- 10) Nutrition
1) Key Takeaways
I bake these rounds when I crave warm soft bread that bends and springs back. The dough stays simple so the garlic butter can shine. I write this as Camila for Camila Cooks and I test this method often on my tiny stove. I love how quick heat lifts the pockets and makes steam trapped inside. The result feels light yet sturdy and the flavor sits clean.
Plan a small bowl for parsley and garlic. Keep a towel nearby for stacking hot bread so it stays tender. Use a heavy pan and steady heat. The pita bread recipe rewards patience between rolls and rests. Small breaks help gluten relax and keep rounds even.
Serve with hummus or grilled meat or a crisp salad. The bread freezes well and thaws fast on a warm pan. Full details live on https://www.camilacooks.com where I share notes and swaps. This guide reads calm and clear so you can bake and smile.
2) Easy Garlic Pita Bread Recipe
I lean on this pita bread recipe when dinner runs close and the table needs a hero. The main phrase pita bread recipe sits on my counter and in my head while I mix. Warm water wakes the yeast and olive oil gives the dough a soft glow. I keep the bowl near the stove so the rise moves along without fuss.
The process reads short. Mix. Rest. Roll. Cook. Brush with garlic butter. Each step pairs close words so your brain keeps pace. The smell of garlic meets the sweet note of wheat and the pan adds a light char. Friends nibble edges and reach for more.
If you want range this method adapts. Whole grain flour brings a nutty chew. A splash of milk adds a tender bite. For a best pita bread recipe vibe keep the pan hot and the rounds thin so they puff. The dough forgives small slips and still bakes up lovely.
3) Ingredients for Garlic Pita Bread
All purpose flour Soft white flour makes a supple dough that rolls without tears. I sift once to keep texture light and to help pockets form on the hot pan.
Warm water Gentle warmth wakes the yeast and blends with flour fast. I test with a clean finger so it feels like a warm bath.
Active dry yeast Tiny grains lift the dough and build the pocket. I proof till foamy to make sure it is lively before I mix.
Olive oil A spoon of oil gives the crumb a tender bite and stops sticking on the board. The flavor stays mellow and rounds out the garlic finish.
Salt A small pinch sets the savory tone and balances the butter. I use kosher salt for steady pinch size and clean taste.
Butter Soft butter carries garlic and parsley across the warm surface. It melts on contact and leaves a glossy coat that tastes rich not heavy.
Garlic Fresh minced cloves bring that cozy bite we chase. I mash with a little salt to pull out juice and keep pieces fine so they mellow on the hot bread.
Parsley A quick chop adds color and a clean herb lift. The green flecks pop on the warm surface and make each round look ready for a photo.
4) How to Make Garlic Pita Bread
Step one Stir warm water with yeast in a bowl and wait till a foam cap forms. Mix in flour and salt with a spoon till shaggy. Add oil and bring the dough together by hand.
Step two Knead on a light floured board till the dough turns smooth and stretchy. Tuck into a greased bowl and cover. Let it rise till puffy and airy.
Step three Turn out the dough and press out large bubbles. Cut into even balls. Rest for a brief spell under a towel so gluten chills. Roll each ball into a round about the size of your palm spread wide.
Step four Heat a heavy skillet over medium high. Lay in one round. Watch for bubbles then flip. The bread will balloon and brown in spots. Move to a towel and repeat.
Step five Stir soft butter with garlic and parsley. Brush each hot pita and stack in the towel to stay tender. Serve right away for peak steam and lift.
5) Tips for Making Garlic Pita Bread
Hot pan equals big puff. A steady high heat helps the pocket form fast and keeps the crumb soft. Preheat longer than you think so the first round rises well.
Thin roll equals clean pocket. Keep each round even so steam can split the layers and lift the center. If edges stay thick they will weigh the puff down.
Brush right away. Garlic tastes mellow when it hits hot bread and butter soaks into the open crumb. For a from scratch pita bread recipe feel keep the brush strokes light yet full.
6) Making Garlic Pita Bread Ahead of Time
I often mix the dough in the morning and chill it. Cold rest builds flavor and gives a flexible window for cooking. When dinner nears I bring the bowl to room temp and roll.
Baked rounds cool fast. I slide them into freezer bags with small sheets of paper between each piece. They reheat on a dry pan and taste close to fresh.
For a pita bread recipe for beginners path prep the garlic butter early and store covered. Warm gently before brushing so it glides. Your future self will grin when it is time to serve.
7) Storing Leftover Garlic Pita Bread
Room temp storage works for a short spell. Wrap bread in a towel then slip into a loose bag to keep the crumb soft. Eat within one day for peak texture.
For longer storage use the freezer. Stack with paper squares so pieces pull apart clean. Reheat on a hot skillet till soft and warm.
If bread dries a touch lay a damp towel over it on the pan for a brief steam. The crumb plumps back. A quick brush of butter revives the gloss. This simple move keeps the pita bread recipe feel alive.
8) Try these bread recipes next
9) Garlic Pita Bread
Pita Bread Recipe Homemade Garlic Pita From Scratch
Ingredients
For the Dough
- 1 and 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/3 cup warm milk
- 1/3 cup warm water
- 2 tablespoons olive oil
For the Garlic Butter
- 1/2 cup butter softened
- 5 cloves garlic finely minced
- 2 tablespoons fresh parsley chopped
Instructions
For the Dough
- Whisk warm milk and warm water in a bowl then stir in yeast and let it sit until foamy about 10 minutes.
- Add flour and salt then mix to form a shaggy dough. Add olive oil and knead until smooth and elastic 6 to 8 minutes.
- Place dough in a lightly oiled bowl cover and let rise in a warm spot until doubled about 60 minutes.
- Punch down the dough divide into 6 balls and keep covered to prevent drying.
- On a floured surface roll each ball into a round about 6 to 7 inches wide.
Cook and Finish
- Heat a heavy skillet over medium high. Lay a round in the dry pan and cook until bubbles form and the bread puffs 1 to 2 minutes per side.
- Repeat with remaining rounds keeping cooked pitas in a clean towel to stay warm.
- Stir softened butter with minced garlic and parsley. Brush each hot pita on one or both sides. Serve warm.
10) Nutrition
One round sits around this range. Calories about two hundred sixty. Carbs about twenty eight. Protein around five. Fat lands near fourteen with seven saturated. Sodium about four hundred twenty. Sugar about one. Fiber about one. These numbers shift with size flour type and butter amount. I track them at Camila Cooks so you can plan meals with confidence and ease.
Written by Camila for Camila Cooks and shared with care at https://www.camilacooks.com
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