Quick, Easy and Homemade Garlic Pita Bread Recipe
Homemade, fluffy, easy-to-make pita bread. Fried over high heat and brushed with plenty of garlic herb butter. Dip the pita bread into tzatziki or wrap your souvlaki with this deliciously warm pita bread!
Servings: 8 Pitas
Calories: 182kcal
Equipment
- Stand mixer with the paddle attachment
- Garlic zester/grater
Ingredients
Pita Bread
- 1 packet Fleischmann's instant yeast 8 grams or 2 1/4 teaspoons
- 1 cup lukewarm water
- 1/4 teaspoon sugar
- 1/4 cup olive oil for the dough
- 2 ½ cups + 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup olive oil for frying the pita bread
Garlic Herb Butter
- 2-3 garlic cloves peeled, grated or minced
- 1/4 cup softened butter
- 1 tablespoon fresh parsley and fresh basil diced - adjust to taste
- 1/8 teaspoon salt adjust to taste
- 1 tablespoon parmesan cheese optional and adjust to taste
Instructions
- Prepare the yeast mixture. In the bowl of a stand mixer, combine lukewarm water, one packet of instant rise yeast, and sugar. Whisk until dissolved. This next step isn't necessary with instant yeast, but I like to cover the bowl with a clean towel and let the mixture rest for 5-10 minutes. The yeast should start to bubble. If it didn't then the yeast could be expired. If that's the case, it's best to start over with a new packet of fresh instant yeast.1 packet Fleischmann's instant yeast, 1 cup lukewarm water, 1/4 teaspoon sugar
- Add the olive oil and dry ingredients. Add the olive oil to the yeast mixture. With the mixer on low, using a paddle attachment, add in the flour and salt. Mix until a dough ball forms, then turn off the mixture. Lightly grease a large clean bowl with olive oil. Place the dough ball in the bowl, cover with a kitchen towel, and let it rise in a warm spot for 30-45 minutes, or until doubled in size.1/4 cup olive oil, 2 ½ cups + 1 tablespoon all-purpose flour, 1/2 teaspoon salt
- Make the garlic herb butter. In a small bowl, combine the softened butter, minced or grated garlic, salt, fresh Italian parsley or fresh basil. Mix together and set aside. You could also add a tablespoon of grated parmesan cheese and red chilli flakes.2-3 garlic cloves, 1/4 cup softened butter, 1 tablespoon fresh parsley and fresh basil, 1/8 teaspoon salt, 1 tablespoon parmesan cheese
- Portion the dough and fry the pita bread. Once the dough has doubled in size, transfer it to a clean surface and knead for a few minutes. Roll the dough into a ball, then cut it into four pieces. Cut each piece in half, giving you eight pieces. Roll each piece into a ball and cover them with a clean kitchen towel to prevent the dough from drying out. Heat a non-stick frying pan with a little olive oil over medium-high heat, and ensure that the frying pan is hot. Fry the rolled-out pita on medium-high heat for 1-2 minutes on either side or until golden brown and slightly puffy.1/4 cup olive oil
- Brush one side generously with the garlic herb butter mixture. Spread the herb garlic butter over the warm pitas. Cut the pita bread into triangles or leave them whole. Enjoy!
Notes
- This recipe makes eight pitas. If you'd like to make this dough ahead of time or fry some pita bread and save the rest for later, you can refrigerate the dough after it rises. The dough will last in the fridge for up to four days.
- When rolling the dough, sprinkle the pita with a little bit of flour or use a floured rolling pin to roll out the pita bread.
- The frying pan or skillet needs to be hot before frying the pita bread. The initial high heat will allow the pita to puff up nicely. If the air bubbles get too big and it's not what you're after, you can pierce the pita with a knife or fork. Just be careful of the steam because it'll be very hot!
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 2g | Protein: 1g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 16mg | Sodium: 225mg