You guys! This homemade, garlic-herb, pita bread recipe has ruined all other pitas for me. It has seriously raised the pita bar...I actually feel a little guilty sharing it with you... because you'll never want to go back to the store bought version after you try this. I don't feel THAT guilty though because it’s super easy to make.
So I'm sorry and you're welcome.
How to Make Homemade Garlic Herb Pita Bread:
{printable version with measurements below}
- Combine yeast, warm water and sugar to feed and activate the yeast. Let it sit for a minute or two then stir until yeast dissolves.
- Add flour, salt, thyme, rosemary, garlic and olive oil to your stand mixer (mixing bowl or food processor). I always do this recipe using my stand mixer with the dough hook*
- Add olive oil to dry ingredients and begin mixing slowly then gradually add the activated yeast water. Mix until ingredients have fully combined. If dough is sticky add 1 tablespoon of flour at a time until you've reached desired elastic consistency (you should be able to poke the dough without it sticking to your hands).
- Lightly coat a bowl with about a tablespoon of olive oil. Place dough in the bowl and cover with plastic wrap. Set aside in warm dry area (countertop is fine) and let it rise for 1 hour.
I love taking before and after pictures of rising dough it's strangely satisfying haha. Definitely try it when you make these pitas!
Before:1 Hour Later:
- Once dough has doubled in size. Dust countertop with flour and take out the dough. Divide dough into 6 equal portions and lightly coat rolling pin with flour.
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- Roll dough flat and even about ⅛ inch high; not thick, but not paper thin.
- Heat a large skillet over medium high heat and lightly grease with olive oil. Lay down the pita bread and do not flip until you see bubbles starting to form (just like cooking a pancake!), about two minutes per side.
Eat & Enjoy!
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Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!
Homemade Garlic Herb Pita Bread
Ingredients
- 2¼ teaspoon active dry yeast (*1 packet = 2 ¼ tsp)
- ¾ cup warm water, about 110°
- ½ teaspoon sugar
- 2 cups all purpose flour (might need more)
- 1 teaspoon maldon sea salt flakes
- ¼ teaspoon rosemary
- 2 teaspoon fresh thyme
- 2 cloves garlic, minced
- 1 tablespoon olive oil (plus more for coating bowl and pan)
Instructions
- Combine yeast, warm water and sugar to feed and activate the yeast. Let it sit for a minute or two then stir until yeast dissolves.
- Add flour, salt, thyme, rosemary, garlic and olive oil to your stand mixer (mixing bowl or food processor). I always do this recipe using my stand mixer with the dough hook*
- Add olive oil to dry ingredients and begin mixing slowly then gradually add the activated yeast water. Mix until ingredients have fully combined. If dough is sticky add 1 tablespoon of flour at a time until you've reached desired elastic consistency (you should be able to poke the dough without it sticking to your hands).
- Lightly coat a bowl with about a tablespoon of olive oil. Place dough in the bowl and cover with plastic wrap. Set aside in warm dry area (countertop is fine) and let it rise for 1 hour.
- Once dough has doubled in size. Dust countertop with flour and take out the dough. Divide dough into 6 equal portions and lightly coat rolling pin with flour.
- Roll dough flat and even about ⅛ inch high; not thick, but not paper thin.
- Heat a large skillet over medium high heat and lightly grease with olive oil. Lay down the pita bread and do not flip until you see bubbles starting to form (just like cooking a pancake!), about two minutes per side.
- Enjoy! °
Notes
-
These pitas taste their very best when they're enjoyed immediately, store any leftovers in an air tight sealed bag after they've cooled completely.
- When working with yeast I like to activate it before combining it with my other ingredients so you know your temperatures were just right and you will get the right rise out of what you're making.
- Yeast needs extra warmth to dissolve and activate so that it proofs nicely, so you should make sure your water temperature fall between 105°-110°.
Nutrition
*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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