Garlic Pita (Printable Version)
# What You'll Need:
→ 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 chopped parsley
# Steps to Follow:
01 -
Drop butter in a bowl that's safe for the microwave. Melt it for half a minute. Stir in your garlic and dribble in all the parsley now.
02 -
Turn your pan to hot. Swirl olive oil in. Fry a dough circle for half a minute, then flip when you see bubbles. Keep it going till it's got lovely browned spots. Turn again, give it another minute, then put it under a towel. Repeat with the rest.
03 -
Dust the counter with flour. Roll every ball into a small, thick disc—about a quarter inch thick so they're not too skinny. Add more flour if things get sticky.
04 -
Slice dough into six bits. Shape them each into round balls. Pop a towel over the top to keep the dough from crusting up.
05 -
After kneading and adding olive oil, cover everything up tightly with plastic wrap and a kitchen towel. Leave it on the counter for around an hour. It'll puff up nicely.
06 -
Pour your milk and water into the dry bowl. It won’t look perfect—just give it a good mix until you’ve got a messy blob. That’s all you need right now!
07 -
Squirt olive oil into your bowl and get your hands in there. Work and fold the dough until it’s soft and kind of springy.
08 -
In a big bowl, dump in all-purpose flour, salt, and yeast. Swish them together so everything’s blended round.
09 -
Get your brush and slather some of that garlic butter on each hot pita. Pass them out while they’re still nice and warm.
# Additional Tips:
01 -
Soft pitas? Keep them in a closed bag on the counter for up to three days. Warm them up anytime using the stove, toaster, or microwave.
02 -
To freeze: make sure pitas are cool, stack them with paper in between, drop them in a sealed bag, and stick them in the freezer for two months max. Heat them right from frozen at 175°C.
03 -
No gluten for you? Sub in your favorite gluten-free flour blend instead of regular—works just fine.