Garlic Pita Bread with Herbs (Print Version)

# Ingredients:

→ Dough

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon active dry yeast
04 - 1/3 cup milk
05 - 1/3 cup water
06 - 2 tablespoons olive oil

→ Topping

07 - 1/2 cup unsalted butter
08 - 5 cloves garlic, minced
09 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - In a large mixing bowl, whisk together all-purpose flour, salt, and active dry yeast.
02 - Pour in warm milk and warm water. Mix until a shaggy dough forms.
03 - Add olive oil to the dough and knead by hand until it becomes smooth and cohesive. Cover the bowl with plastic wrap and a kitchen towel, then let rise at room temperature for 1 hour.
04 - Lightly dust a clean work surface with flour. Place the dough onto the surface and gently flatten into a circle. Cut into 6 equal pieces, roll each into a ball, and keep covered with a towel.
05 - Using a floured rolling pin, roll each dough ball into a circle approximately 1/4 inch thick.
06 - Heat a large pan over medium-high and brush with a little olive oil. Place one dough circle in the pan; cook until bubbles form, about 30 seconds. Flip and cook 1–2 minutes until golden on the underside. Flip again and cook for 1–2 minutes more. Transfer to a towel-covered plate. Repeat with remaining dough.
07 - Melt butter in a microwave-safe bowl for 30 seconds. Stir in minced garlic and chopped parsley.
08 - Brush the melted garlic-parsley butter over each warm pita. Serve immediately and enjoy.

# Notes:

01 - Store freshly made pita in an airtight bag for up to 3 days at room temperature. Pitas can be reheated in a toaster, microwave, or on the stovetop.
02 - To freeze, let pitas cool completely, separate with parchment paper, and store in a sealed freezer bag for up to 2 months. Reheat directly from frozen in a 175°C oven.
03 - Gluten-free option: Replace all-purpose flour with an equal amount of gluten-free flour blend.