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.