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
Instructions
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Activate the Yeast: Combine the warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until it becomes frothy.
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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.
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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.
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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.
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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.
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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
