Table of Contents
Get ready for the perfect gluten-free pita bread that actually puffs up! This recipe delivers soft, pocket-friendly bread that’s ready to stuff with your favorite Mediterranean fillings.
When my friend was diagnosed with celiac disease, I made it my mission to recreate our favorite flatbread. After dozens of failed attempts with different flour blends, this gluten-free pita bread recipe became our weekly staple. Now I’m excited to share the secret with you!
Grab your mixing bowls – let’s unlock the mystery of perfect gluten-free pita bread together!
What to Expect
• Time: 1 hour 20 minutes (45 minutes rising)
• Difficulty: Medium
Before You Begin
1. Use a kitchen scale for precise measurements
2. Ensure all tools are completely dry
3. Prepare your workspace – gluten-free dough works quickly
4. Have cling film ready for proofing
Ingredients You’ll Need
| ¾ cup + 2 tbsp (200 ml) | warm water |
| 10 g | fresh yeast (see notes) |
| 1 ½ tsp | organic cane sugar |
| 1 cup (160 g) | white rice flour |
| ⅔ cup (80 g) | tapioca flour |
| 2 tsp | psyllium husk powder |
| ½ tsp | salt |
| 2 tsp | oil |
Step-by-Step Guide
- Activate yeast: Warm water to 104°F (40°C). Mix with yeast and sugar. Let sit 5 minutes until frothy.
- Combine dry: Whisk rice flour, tapioca flour, psyllium powder, and salt in large bowl.
- Mix dough: Add yeast mixture and oil to dry ingredients. Stir with wooden spoon until combined.
- Knead & rise: Knead dough 3 minutes, form ball. Cover bowl with cling film. Proof in warm spot (120°F/50°C) 45-60 minutes until doubled.
- Shape: Divide into 5 balls (90g each). Cover and rest 10-15 minutes.
- Roll: Flatten each ball to 1/4″ (0.6cm) thickness using floured rolling pin.
- Cook: Heat skillet to 390°F (200°C). Cook pita 1 minute until bubbles form. Flip and cook until puffing occurs (about 2 minutes per side).
- Store: Keep cooked gluten-free pita bread covered with kitchen towel to retain softness.
Pointers for Perfection & How to Store
Golden Tip: Roll dough thinner if your first gluten-free pita bread doesn’t puff – thickness dramatically affects pocket formation!
Storage: Keep in airtight container for 2 days, or freeze up to 3 months. Reheat in toaster for best texture.
Love gluten-free baking? Try these Gluten Free French Bread Baguettes next!
Print
Gluten-Free Pita Bread
- Total Time: 25
- Yield: 6 flatbreads 1x
- Diet: Gluten Free
Description
This Easy Gluten Free Pita Bread (or Flatbread) recipe is a game changer for quick lunches and dinners. Made with just a few simple pantry staples—including gluten-free flour and Greek yogurt—it requires no yeast and no rise time. These flatbreads are soft, pliable, and perfect for wrapping around falafel, dipping in hummus, or serving as a side to your favorite curry.
Ingredients
350g (approx. 2 1/3 cups) gluten free all-purpose flour (ensure it contains xanthan gum)
2 teaspoons baking powder
1 teaspoon salt
300ml (approx. 1 1/4 cups) plain Greek yogurt (full fat is best)
1 tablespoon olive oil or melted butter (for brushing)
Optional: 1 teaspoon dried oregano or garlic powder (for seasoning)
Instructions
1. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour, baking powder, and salt (and any dried spices if using).
2. Add Yogurt: Add the Greek yogurt to the dry ingredients. Mix with a spoon until the flour is mostly incorporated and the mixture looks shaggy.
3. Knead: Use your clean hands to knead the dough directly in the bowl (or on a lightly floured surface) for 2–3 minutes. The dough should come together into a smooth, pliable ball that is slightly tacky but not sticking to your fingers. *If it is too dry, add a teaspoon of water; if too wet, add a sprinkle of flour.*
4. Divide: Divide the dough into 6 equal pieces. Roll each piece into a smooth ball.
5. Roll Out: Place a dough ball between two sheets of parchment paper or on a floured surface. Roll it out into a circle or oval, approximately 1/4 inch thick (about 6-7 inches wide).
6. Cook: Heat a non-stick pan or cast-iron skillet over medium-high heat. Once hot, brush the pan lightly with oil. Place a rolled-out flatbread into the pan.
7. Flip: Cook for 2–3 minutes on the first side until bubbles form on the surface and the bottom is golden brown. Flip and cook for another 1–2 minutes on the other side.
8. Serve: Remove from the pan and brush with a little olive oil or melted butter if desired. Wrap in a clean kitchen towel to keep warm and soft while you cook the remaining flatbreads.
Notes
Yogurt Type: It is important to use thick Greek yogurt. Regular yogurt is too runny and will require significantly more flour, altering the texture.
Vegan Option: You can use a thick dairy-free yogurt (like coconut style), but you may need to adjust the flour amount slightly as dairy-free yogurts vary in water content.
Storage: These are best eaten fresh and warm. Leftovers can be stored in an airtight container for 2 days and reheated in a toaster or dry pan to restore softness.
- Prep Time: 10
- Cook Time: 15
- Category: Breads
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 210
- Sugar: 2
- Sodium: 400
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 8
- Cholesterol: 5
Your Burning Questions Answered!
1. Can I substitute the psyllium husk powder?
Not recommended – it’s crucial for structure in this gluten-free pita bread. Without it, pockets won’t form properly.
2. Why didn’t my pitas puff?
This gluten-free pita bread needs precise rolling thickness. Make your next batch thinner and maintain high skillet heat.
3. Can I make this vegan?
Absolutely! This gluten-free pita bread works with vegan substitutes – just replace honey with maple syrup if needed.
Dig In & Enjoy!
There you have it – homemade gluten-free pita bread that actually creates those magical pockets! With practice, you’ll master the rolling technique and enjoy these weekly. Stuff them with falafel, grill them for chips, or enjoy straight from the skillet.
For more delicious ideas, follow me on Pinterest