Herby Garlic Pita (Printable Version)
Tender pita spread with garlicky butter and fresh parsley, a standout Greek-style snack or side.
# What You'll Need:
→ Dough
01 -
2 tablespoons olive oil
02 -
1/3 cup water
03 -
1/3 cup milk
04 -
1 tablespoon active dry yeast
05 -
1 teaspoon salt
06 -
1 1/2 cups all-purpose flour
→ Topping
07 -
2 tablespoons fresh parsley, chopped
08 -
5 cloves garlic, minced
09 -
1/2 cup unsalted butter
# Step-by-Step Guide:
01 -
Toss active dry yeast, salt, and all-purpose flour into a big bowl and give them a good mix around.
02 -
Next, pour in your warm water and milk. Stir it up. It’ll look rough and shaggy—don’t worry about that!
03 -
Splash in olive oil. Knead everything with your hands until the dough feels bouncy and smooth. Cover the bowl up tight with some plastic wrap and a towel. Let it chill on the counter for about an hour.
04 -
Grab your floured countertop and plop down the dough. Press it gently into a fat circle. Cut it into 6 wedges, roll ‘em up into balls, and drape a towel over to keep them from drying out.
05 -
Take a rolling pin and roll each ball into a round about a quarter inch thick. Use flour if it gets sticky.
06 -
Crank up your big pan on medium-high heat. Swish a little olive oil in there. Cook one dough round at a time—when you see bubbles after 30 seconds, flip it. Let it go another minute or two till you get some color. Flip again, cook another minute, then stash under a towel to keep warm. Just keep going until you’ve cooked ‘em all.
07 -
Toss butter into a microwavable bowl and heat for about 30 seconds until melted. Stir in chopped parsley and all that minced garlic.
08 -
Paint each warm pita with that garlicky buttery mix. Hand them out right away while they’re still toasty.
# Additional Notes:
01 -
Keep pita soft by storing them at room temp in a sealed bag for 3 days. Reheat them in your toaster, stove, or microwave whenever you want.
02 -
Freeze them: cool pitas down, stack with parchment between, bag them up airtight, and keep in the freezer for 2 months tops. Warm up straight from the freezer in a 175°C oven.
03 -
Wanna skip gluten? Use your go-to gluten-free flour blend instead of regular flour, and you’re set.