In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and garlic powder. Mix until combined.

In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.

Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt while the mixer is still running.

Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.

Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.

Remove from bowl and add to a lightly floured surface. Knead several times, cut into 8 equal sized pieces.

One at a time roll the dough into 6 inch circles.

Lightly oil a cast iron skillet and heat over high heat until very hot. Add one dough circle to the pan, cook until the underside has browned and the top starts to bubble, about 2 minutes, flip and cook for an additional 1-2 minutes or until the pita bread is cooked through. Adjust the heat if the pan becomes too hot and the bread burns too quickly.