Inspired by Laura Allen from @tastesbetterfromscratch, these garlic pita mini round dippers are a delightful snack made with a simple yeast dough. The dough is rolled out and cut into small rounds, then cooked in a skillet until puffed and golden. Brushed with infused garlic oil, they are best enjoyed warm or at room temperature. The process includes activating the yeast, kneading the dough until smooth, and letting it rise until doubled. The garlic oil...
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Mix lukewarm water, sugar, and instant dry yeast in a medium bowl.
Wait until the yeast is active and bubbly, about 5 minutes.
Add flour, olive oil, and salt to the yeast mixture.
Mix with a wooden spoon until the dough comes together.
Knead the dough for about 7–10 minutes until smooth and elastic.
Clean the bowl and coat it with a little oil. Place the dough in the bowl and allow it to rise for 1–2 hours, or until doubled in size.
Mix neutral oil, garlic powder, and minced garlic in a small bowl.
Let the mixture infuse while the dough rises.
Roll out the risen dough on a lightly floured surface.
Use a shot glass or cookie cutter to cut the dough into small round circles.
Heat and oil a skillet on medium-high heat.
Place dough rounds in the skillet and fry until browned and puffed.
Brush the browned side of the pita rounds with garlic oil, then flip them.
Brush the second side with garlic oil and cook until browned. Serve warm or at room temperature.
Pitas are best made and served the same day for optimal flavor and texture.
You can refrigerate half the dough after it has risen and make the second batch the next day.
Refrigerate the dough before rolling it out to save time for later preparation.
Can I use active dry yeast instead of instant dry yeast?
Yes, but you will need to activate it in warm water for about 10 minutes before using.
How should I store leftover pita rounds?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Can I freeze the dough?
Yes, you can freeze the dough after it has risen. Thaw it in the refrigerator overnight before using.
What type of skillet works best for cooking pita rounds?
A cast-iron skillet or non-stick skillet works best for even browning and puffing.
Can I use fresh garlic instead of garlic powder?
Yes, but ensure it is finely minced or pressed to avoid large chunks in the oil mixture.
From my heart -❣️- to your table. ..Recipes..Ideas..Cooking..Baking.. Hungary Based. Australian Heart. 1 Cor 10:31
