3 cups Unbleached All Purpose Flour
2 tsp Kosher Salt
2 tsp Instant Yeast
2 tbsp Olive Oil
1 1/4 cup Water
4 cloves Garlic, minced

1 tbsp Onion, minced

For Dusting: 1 /4 cup Unbleached All Purpose Flour 


STEP ONE - Mixing the Dough

• In a large Mixing Bowl, combine all ingredients. Using the dough hook attachment, mix on low speed for 1 minute.

• Raise to medium speed and knead for 10 minutes or until dough cleans the bowl and is soft and smooth and is tacky to the touch. If it's too sticky, you may add flour, one teaspoon at a time.

• Transfer dough into a lightly greased  bowl. Lightly spray the top of the dough with cooking spray and cover with plastic wrap.

• Refrigerate the dough for at least 1  hours. Dough may be refrigerated for up to 3 days before baking or frozen for up to one month (See Freezing Dough under Notes). The longer it rests, the more flavorful the dough.

STEP TWO - Decide Cooking Method and Preheat

• Pita's may be baked in an oven or cooked in a cast iron pan on the stovetop.
   A. If baking, preheat oven and stone or baking sheet to 475°F for one hour.
   B. If using a cast iron pan, grease with butter and preheat on stovetop for 15 minutes.

STEP THREE - Resting & Shaping the Pita

• Take dough out of the refrigerator at least 30 minutes before baking.

• Lightly flour your hands, to reduce dough from sticking.

•  Working in small batches on a flour-dusted work space, separate the dough into (28) pieces, forming each into 2" diameter round balls. Then flatten into a  " thick discs. You may make the pita whatever size you want but please keep the thickness. Thinner than  ", the pita will not pocket.

(Note: Make sure to keep un-worked dough covered at all times to reduce air flow and minimize the chances of drying out)

• Transfer discs to a lightly grease piece of waxed paper or plastic. Lightly spray the top of the dough with cooking spray and cover with plastic wrap.

• Let rest at room temperature for 20 minutes.

STEP FOUR - Cooking the Pita (Choose 1 of the below methods)


• With lightly floured hands, gently transfer the pita's to the preheated pan, being careful not to stretch the dough.

• Cook for 20 seconds then turn the pita over.

• Continue cooking for 1 minute or until it begins to bubble.  Turn dough over once more.

• Cook for 1 minute or until the dough inflates. Remove from pan and let cool.

• Repeat until all pita's are cooked.


• Place pita's directly on stone or baking sheet. Cook for 3 minutes on each side, or until the pita puffs.

(NOTE: If the pita's do not puff, mist with water, re-knead and re-form. Then let rest for 20 minutes  before baking.)


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Homemade Garlic Pita Bread(Click Image To View Detail)

Category: Appetizers | Starters

Servings: Approx. 28 (4") Pita Pockets

Misfit Level: Intermediate

Notes From Betty:

The recipe approximately makes (26-28) 4" Pita Pockets.

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