Cheesy Garlic Pita Bread
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I’m putting that pocketless pita bread to good use again — this time to make cheesy garlic pita bread. It’s such a simple way to turn an everyday ingredient into something warm, buttery, and completely irresistible. These make the perfect side for pita pizzas, pasta dishes, soups, or really any meal where you’d normally serve garlic bread. Since I like to keep a batch of garlic butter in my fridge, it comes together in just minutes.
If you don’t have homemade garlic butter on hand, store-bought works just fine, too. All you need is a generous spread over the pita before adding the cheese. I like to use a shredded blend of cheddar and Monterey Jack for a rich, melty topping, but you can easily switch it up based on what you have. Mozzarella is another favorite because it melts beautifully and gives you that classic stretchy cheese pull. Really, any cheese you love will work — this recipe is flexible and easy to customize.
Ingredients for Cheesy Garlic Pita Bread
- POCKETLESS PITA BREAD
- GARLIC BUTTER
- SHREDDED CHEESE (I USE CHEDDAR JACK MIX)
Instructions for Cheesy Garlic Pita Bread
Preheat your oven to 425 degrees and line a baking sheet with parchment paper for easy cleanup. Place the pocketless pitas on the prepared baking sheet in a single layer.
Spread the garlic butter evenly over each pita, making sure to cover the surface to the edges for maximum flavor in every bite. Next, sprinkle about ½ cup of shredded cheese over each one, spreading it evenly so it melts beautifully.
Bake for about 8 minutes, or until the cheese is fully melted and bubbly and the edges of the pita are lightly golden. Remove from the oven and let them cool slightly before slicing each pita into four wedges. Serve warm — this recipe makes enough for about 4 servings.
Frequently Asked Questions
Can I use regular pita bread instead of pocketless pita?
Yes, but pocketless pita works best because it creates a sturdier base. If using regular pita with a pocket, you can separate the layers to make thinner pieces.
Can I use store-bought garlic butter?
Absolutely. Store-bought garlic butter works perfectly and makes this recipe even quicker to prepare.
What cheese works best?
Cheddar and Monterey Jack melt beautifully, but mozzarella is also a great option for that classic stretchy cheese pull. You can even mix cheeses for extra flavor.
Can I make this ahead of time?
It’s best served fresh, but you can assemble the pitas ahead of time and refrigerate them until ready to bake.
How do I store leftovers?
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp them back up.
Can I freeze cheesy garlic pita bread?
Yes. Freeze after baking and cooling completely. Reheat straight from frozen in the oven until warmed through.
Tips & Tricks for the Best Results
- Spread the garlic butter all the way to the edges for maximum flavor.
- Don’t overload the cheese. Too much can make the pita soggy.
- Use freshly shredded cheese for smoother melting.
- Broil for 1–2 minutes at the end for extra-golden brown, bubbly cheese.
- Add a sprinkle of parsley after baking for a pop of color.
- Slice with a pizza cutter for clean wedges.
- Serve immediately for the crispiest texture.
For more recipes like this, try:
Cheesy Garlic Pita Bread
Real Mom Kitchen
Equipment
Ingredients
- 2 pocketless pita breads
- 3 Tbsp garlic butter
- 1 cup cheese shredded
Instructions
- Preheat the oven to 425 degrees.
- Place the pitas on a baking sheet. I like to line mine with parchment paper for easy clean up. Then divide the garlic butter between the two pitas and spread evenly over each one.
- Sprinkle 1/2 cup of the cheese over each one in an even layer. Bake at 425 degrees for 8 minutes or until the cheese is nice and melted. Cut each pita into 4 wedges. Serves 4.
Nutrition
This is a Real Mom Kitchen original recipe.
