Garlic pita bread is a flavorful and satisfying snack or side dish. Traditional pita is a simple Middle Eastern flatbread made from flour, water, yeast, and salt. Topping freshly baked pita with garlic butter fills the kitchen with an irresistible aroma and gives the bread a rich, savory flavor that garlic lovers will adore.
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Why you’ll love this garlic pita bread
- Homemade pita is quick and easy to make with pantry staples, saving you an extra trip to the store.
- The pitas freeze well, so you can make a batch ahead and have a quick side or sandwich bread ready whenever you need it.
- Fresh pita has a softer, chewier texture than many store-bought varieties. Brushing them with garlic butter after baking adds a depth of flavor regular pita doesn’t have.
- Pita is versatile: serve it as a side, use it as sandwich pockets for on-the-go lunches, or swap it for garlic bread alongside pasta and casseroles.
Ingredients & substitutions
Pita
- Water: use warm water between 90–95°F. Water that’s too hot can kill the yeast and prevent rising.
- Instant yeast: quick and convenient for this dough.
- Sugar: a small amount of granulated sugar helps feed the yeast and balances flavor.
- Flour: all-purpose flour works well. See notes for gluten-free or whole wheat options.
- Salt: enhances overall flavor.
- Garlic powder (optional): adds extra garlic flavor to the dough; note that it can slightly reduce puffing during baking.
- Olive oil: used in the dough and to coat the bowl during proofing.
Garlic Butter
- Butter: unsalted butter is best so you can control the salt level.
- Garlic powder: convenient and flavorful; fresh minced garlic can be used instead if preferred.
- Salt: kosher or sea salt works well to season the butter.
- Dried parsley: substitute fresh parsley if you prefer a brighter finish.
- Parmesan cheese (optional): grated parmesan adds a savory, cheesy topping after brushing with garlic butter.
How to make garlic pita bread
Step 1
In the bowl of a stand mixer, combine 1 cup warm water, the yeast, and sugar. Stir until dissolved, then add ½ cup of the flour and mix until just combined. Set the bowl in a warm spot, uncovered, for about 15 minutes until bubbles form.
Step 2
Add the salt, olive oil, and 2 cups of the remaining flour, reserving ½ cup. Attach the dough hook and knead on low until a shaggy dough forms. If the dough sticks to the bowl, add flour a tablespoon at a time. Continue kneading about 2 minutes until the dough is smooth and no longer sticks to the bowl sides.
Step 3
Cover with a clean towel and let the dough rest for 10 minutes.
Step 4
Knead the dough again for 2–3 minutes.
Step 5
Lightly oil the inside of a clean bowl with about 1 tablespoon olive oil. Shape the dough into a smooth ball, place it in the oiled bowl, and turn to coat all sides. Cover tightly with plastic wrap and a towel, then place in a warm spot for about 1 hour or until doubled in size. A cold oven with just the light on works well.
Step 6
Preheat the oven to 475°F and place a large cast-iron skillet on the middle rack to heat. Lay a clean towel on the counter and place a sheet of aluminum foil on half of it; this will keep baked pitas warm.
Step 7
Punch down the risen dough and transfer it to a floured surface. Divide the dough into eight pieces and shape each into a smooth ball. Cover with a towel and let rest for 10 minutes.
Step 8
Place two large sheets of parchment on your work surface and lightly oil one side of each. Put a dough ball on one sheet, then place the second sheet oil-side down on top. Roll to roughly an 8-inch circle about 1/4 inch thick. Do not flip the dough while rolling.
Step 9
Peel off the top parchment, lift the rolled pita onto your hand, and remove the second sheet. Place the pita into the preheated cast-iron skillet (use tongs to avoid touching the hot pan). Cook 2 minutes, flip, and cook another 1–2 minutes. If the pita doesn’t puff, that’s fine—finish cooking until golden spots appear. Transfer cooked pitas to the foil and tent with the towel to keep warm.
Step 10
Keep reheating the skillet in the oven between bakes and continue until all pitas are cooked.
Step 11
Make the garlic butter: melt the butter in a small saucepan over medium heat, stir in garlic powder (or minced garlic) and salt. Brush the warm pitas generously with the garlic butter, sprinkle with parsley, and add grated parmesan if desired.
Stovetop method
You can also cook these pitas on the stovetop. Heat a cast-iron skillet over medium-high, rub it lightly with olive oil and wipe off excess. Place a rolled pita in the skillet and cook about 30 seconds until bubbles form, then flip and cook 1–2 minutes until toasted spots appear. Flip again and cook another 1–2 minutes. The pita may or may not form a full pocket with this method.
Make ahead
To prepare the dough ahead, follow the recipe through Step 5 then refrigerate the oiled, covered dough overnight. The slow rise develops deeper flavor. Remove the dough the next morning and continue the recipe. You can also portion the dough and bake a few pitas at a time, keeping the remaining dough refrigerated up to one week.
Pro tips
- Cook pita on a preheated pizza stone on a hot grill—about 2 minutes per side.
- Freeze fully cooled pitas in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat in a 350°F oven for 5–7 minutes.
- Customize the garlic butter with black pepper, red pepper flakes, fresh rosemary, or top with shredded mozzarella for a cheesy variation.
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FAQs
Can this garlic pita bread be made gluten-free?
Yes. Substitute all-purpose gluten-free flour in a 1:1 ratio for the regular flour specified in the recipe.
How do I make whole wheat pita?
Replace part of the all-purpose flour with whole wheat flour—try 1 ½ cups whole wheat flour plus 1 ½ cups all-purpose flour for a good balance of structure and flavor.
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Storage & serving
Store cooled pitas in an airtight bag or container at room temperature for up to 4 days. To reheat, microwave at 50% power for 30–45 seconds or warm in the oven. To freeze, place in a freezer-safe bag for up to 3 months and reheat in a 350°F oven for 5–7 minutes after thawing.
