Description
Soft, fluffy homemade pita bread brushed with fragrant garlic butter. Perfect for dipping, stuffing, or serving alongside Mediterranean meals.
Ingredients
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 cup warm water
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 3 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Pinch of salt
Instructions
- In a bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5–10 minutes until foamy.
- Add the flour, salt, and olive oil to the yeast mixture and mix until a dough forms.
- Knead the dough on a lightly floured surface for about 6–8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 6–8 equal pieces. Roll each piece into a ball and flatten into circles about 1/4 inch thick.
- Heat a skillet or cast-iron pan over medium-high heat. Cook each pita for about 2–3 minutes per side until puffed and lightly golden.
- In a small bowl, mix the melted butter, minced garlic, chopped parsley, and a pinch of salt.
- Brush the warm pita breads with the garlic butter mixture before serving.
Notes
- If fresh parsley is unavailable, dried parsley can be used in smaller amounts.
- Store leftover pita in an airtight container for up to 2 days or freeze for longer storage.
- Reheat in a skillet or oven for best texture.
- Serve with hummus, tzatziki, or use to make sandwiches and wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 12 mg
