Why You’ll Love This Recipe

This gluten-free pita bread is perfect for anyone avoiding gluten but still craving the classic, fluffy pita texture. It’s made with easy-to-find ingredients, and the dough puffs up beautifully during cooking, just like traditional pita. It’s versatile enough to use for making sandwiches, pizzas, or as an accompaniment to dips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups warm water (around 40°C)
2 teaspoons sugar
2 teaspoons active dry yeast
1 1/2 cups gluten-free all-purpose flour (or a mix of rice flour, tapioca flour, and psyllium husk powder)
1 teaspoon salt
1 tablespoon olive oil

Directions

Activate the Yeast: Combine warm water, sugar, and yeast in a bowl. Let sit for 5 minutes until it becomes frothy.
Make the Dough: In a large bowl, mix the gluten-free flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
Knead and Rise: Knead the dough for a few minutes, then form it into a ball. Place it in a bowl, cover, and let rise in a warm place for 45-60 minutes.
Shape the Pitas: Once the dough has risen, divide it into 5 pieces (or 10 for mini pitas). Roll each piece into a ball, then flatten it with a rolling pin to about 1/4 inch thick.
Cook the Pitas: Heat a skillet over medium-high heat (around 390°F). Cook each pita for about 1 minute on one side until bubbles form, then flip and cook for another 2 minutes. Flip one more time to ensure it puffs up.
Serve: Let the pitas cool slightly, then enjoy them with your favorite fillings.

Servings and Timing

Servings: 5 pitas (or 10 mini pitas)
Prep Time: 15 minutes
Cook Time: 10 minutes
Rising Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Make them thinner: For less puff and thinner pitas, roll the dough out thinner before cooking.
Add herbs: Mix in dried oregano or rosemary for a flavorful twist.

Storage/Reheating

Store leftover pitas in an airtight container for up to 2-3 days.
For longer storage, freeze the pitas. To reheat, warm them in the oven or microwave for a few seconds.

FAQs

Can I use a different flour instead of gluten-free flour?

For best results, stick to the gluten-free flour blend recommended. However, you can try arrowroot or potato flour for a different texture.

Why isn’t my pita puffing up?

Make sure the dough is rolled out to about 1/4 inch thickness, and the skillet is preheated to a high temperature (around 390°F).

Can I make the dough in advance?

Yes, the dough can be made ahead and refrigerated for 2-3 days before cooking.

Can I freeze these pitas?

Yes, after cooking, let the pitas cool completely and store them in a freezer-safe bag for up to a month.

Can I use this recipe for pizza?

Yes, you can top the pitas with your favorite pizza toppings and bake them for a gluten-free pizza alternative.

Conclusion

This gluten-free pita bread is the perfect solution for anyone who loves pita but needs to avoid gluten. Soft, fluffy, and versatile, these pitas are a great addition to your gluten-free baking repertoire. Try them for sandwiches, dips, or as a fun pizza base!

Gluten-Free Pita Bread

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Author: Julia
Total Time: 1 hour 30 minutes
Yield: 5 servings
Diet: Gluten Free

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Description

This gluten-free pita bread is soft, fluffy, and perfect for making pita pockets or flatbread. With a simple process and just a few ingredients, you can enjoy homemade gluten-free pita that puffs up beautifully, just like traditional pita. Ideal for sandwiches, pizzas, or dips, this pita bread is both delicious and easy to make.

Ingredients

1 1/4 cups warm water (around 40°C)

2 teaspoons sugar

2 teaspoons active dry yeast

1 1/2 cups gluten-free all-purpose flour (or a mix of rice flour, tapioca flour, and psyllium husk powder)

1 teaspoon salt

1 tablespoon olive oil

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Instructions

Activate the Yeast: Combine the warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until it becomes frothy.
Make the Dough: In a large bowl, mix the gluten-free flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
Knead and Rise: Knead the dough for a few minutes, then form it into a ball. Place it in a bowl, cover it, and let it rise in a warm place for 45-60 minutes.
Shape the Pitas: Once the dough has risen, divide it into 5 pieces (or 10 for mini pitas). Roll each piece into a ball, then flatten it with a rolling pin to about 1/4 inch thick.
Cook the Pitas: Heat a skillet over medium-high heat (around 390°F). Cook each pita for about 1 minute on one side until bubbles form, then flip and cook for another 2 minutes. Flip one more time to ensure it puffs up.
Serve: Let the pitas cool slightly, then enjoy them with your favorite fillings.

Notes

Thinner Pitas: For thinner pitas with less puff, roll the dough out thinner before cooking.

Herbed Pitas: Add dried oregano or rosemary to the dough for a flavorful twist.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Bread, Gluten-Free, Flatbread
Method: Skillet Cooking
Cuisine: Middle Eastern, Mediterranean