Soft, fluffy homemade pita bread brushed with rich garlic butter and fresh parsley. Perfect for dipping, wrapping, or enjoying warm on its own.

2 1/4 tsp active dry yeast

1 tsp sugar

1 cup warm water

2 1/2 cups all-purpose flour

1 tsp salt

1 tbsp olive oil

3 tbsp butter, melted

2 cloves garlic, minced

1 tbsp fresh parsley, chopped

Pinch of salt

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In a bowl, combine warm water, sugar, and yeast. Let sit until foamy.
Add flour, salt, and olive oil. Mix until a dough forms.
Knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled in size.
Punch down the dough and divide into 6 to 8 pieces. Roll into balls and flatten into circles about 1/4 inch thick.
Heat a skillet over medium-high heat and cook each pita for 2 to 3 minutes per side until puffed and lightly golden.
Mix melted butter, garlic, parsley, and a pinch of salt.
Brush the warm pita breads with the garlic butter mixture and serve.

Add chili flakes to the garlic butter for a spicy variation.

Substitute whole wheat flour for a nuttier flavor.

Sprinkle grated cheese on top after brushing with butter for extra richness.

Store in an airtight container at room temperature for up to 2 days.

Freeze for longer storage and reheat in a skillet or oven.