Go Back
garlic pita bread recipe featured
Avatar photoSara Khalid

Easy Garlic Pita Bread Recipe: Homemade & Soft

Create soft, pillowy pita bread bursting with garlic butter flavor—perfect for dipping, stuffing, or serving alongside your favorite dishes. This easy homemade version delivers authentic taste with simple ingredients.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE DOUGH:
  • 3 cups (360g) all-purpose flour, sifted
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt
  • 2 tablespoons olive oil
  • 1 cup warm water (40–43°C / 105–110°F)
  • FOR THE GARLIC BUTTER:
  • ¼ cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Baking sheet or pizza stone
  • Pastry brush

Method
 

  1. garlic pita bread recipe recipeCard1
  2. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy, ensuring yeast is activated.
  3. In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring until a shaggy dough forms. Turn onto floured surface and knead 8–10 minutes until smooth and elastic.
  4. Place dough in oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  5. Punch down dough and divide into 8 equal balls. Roll each into a 6–7 inch circle, about ¼ inch thick, keeping them covered as you work.
  6. Preheat oven to 220°C (425°F) with a baking sheet or stone inside. Bake pitas for 4–5 minutes until puffed and golden—do not open oven early.
  7. While baking, prepare garlic butter by mixing melted butter, minced garlic, and parsley. Brush warm pitas generously and serve immediately.

Nutrition

Calories: 195 | Carbohydrates: 32 | Protein: 6 | Fat: 5 | Fiber: 1 | Sugar: 2

Notes

STORAGE: Store in an airtight container at room temperature for 2 days or freeze for up to 3 months. Reheat with a splash of water to restore softness.
MAKE AHEAD: Dough can be refrigerated overnight after the first rise. Bring to room temperature before shaping.
SUBSTITUTIONS: Use whole wheat flour (50/50 blend), olive oil instead of butter, or maple syrup instead of sugar for a healthier twist.
PRO TIPS: Ensure oven is fully preheated and use a baking stone or steel for optimal puff. Roll dough evenly to prevent uneven cooking.
SERVING SUGGESTIONS: Serve warm with hummus, falafel, grilled meats, or use as a wrap for sandwiches and kebabs.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!