garlic herb pita bread

Garlic Herb Pita Bread

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#breadmakingseries Autumns and winters for me are all about baking and my favorite thing about it is making bread from scratch. I’ll be sharing a few of my tried and tested bread recipes and I encourage you to try these as I feel everyone should experience the joy of baking! This Garlic Herb Pita bread recipe packs quite a punch and I enjoyed styling this beautiful king size meal! I served the bread with crisp Air-fried Pompano, homemade herb dressing & aioli. Feel free to share your feedback and tag us on instagram when you try out our recipes.

  • All purpose flour (maida) – 2 cups 
  • Dry Yeast – 2 teaspoons 
  • Sugar – 1 teaspoon 
  • Salt – 1 ½ teaspoons 
  • Warm water for the dough 
  • Olive oil – ¾ cup 
  • Dried Oregano – 2 teaspoons
  • Dried red chili flakes – 1 teaspoon 
  • Cilantro (Coriander leaves) – a few sprigs, chopped 
  • Garlic – 5-6 large cloves, minced 

Instructions:

  • Prepare the infused oil: This pita bread packs a punch due to its herb infused oil. So to get started, gently heat a wide pan and pour in olive oil. Maintain the heat on low since olive oil has a low smoke point. Add in garlic, oregano and red chili flakes. Be careful not to burn the garlic. Stir and let it all come together. After 3-4 minutes, turn off the stove and once warm, add in the cilantro and mix. Set it aside and let all the flavors come together. 
  • Prepare the Dough: In a large mixing bowl, combine all purpose flour, yeast and sugar until mixed well. Add in salt and 1/2 cup of the infused olive oil (with the herbs). Reserve the rest of the oil for the dip. Mix well and start kneading by gradually adding in some warm water until you get a smooth and firm dough. Continue kneading for 5-7 minutes. 
  • Proof the Dough: Drizzle oil over the dough and the bowl and let it rest in a warm place for 1 ½ hours. I usually store it in the oven with the lights on if it’s cold. The dough will double in size. 
  • After 1 ½ hours, release the gas from the dough by gently kneading it. Divide the dough into 8 equal parts. Roll the dough into smooth balls and using a rolling pin, flatten the dough and roll them into circles on a lightly floured surface. 
  • How to cook the pita bread : You can bake the pita bread either on stovetop or in the oven. Both work out great! Heat a griddle or a pan over medium flame and once hot drizzle a few drops of olive oil. Place the dough on the griddle and cook for a minute until soft bubbles can be seen on top. Flip the bread and let it cook on the other side until light brown spots appear. Flip again so that both sides are cooked and the bread puffs up thereby forming a pocket. Don’t fret if yours doesn’t puff up, it would still be good. 
  • To bake : preheat the oven to 400 degrees F (200 degrees C). line a baking tray with butter paper and drizzle olive oil. place the dough and bake on each side for 1 minute. (flip in between) It will puff up inside the oven.
  • Transfer to a casserole lined with a towel or a cloth and cover once it’s cooked so they stay soft. Pita bread can be refrigerated upto a week in an airtight container. Reheat in the microwave by covering the bread with a slightly damp tissue paper.  Serve warm pita bread with aioli or tzatziki with your choice of meat !
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