Gluten-Free Pita Bread Recipe

Soft, fluffy, and perfect for stuffing or dipping, this gluten-free pita bread is a great alternative to the classic. It’s easy to make and works well with hummus, falafel, or sandwich fillings.

15 minutes

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tbsp psyllium husk powder (for structure and chew)
• 1 tsp salt
• 1 tsp sugar
• 2 tsp instant dry yeast
• ¾ cup warm water (about 110°F / 43°C)
• 2 tbsp olive oil

Directions

1. Activate Yeast:
2. In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
3. Mix Dough:
4. In a large bowl, whisk together the flour blend, psyllium husk, and salt. Add the yeast mixture and olive oil. Mix well until a dough forms. Knead lightly for a minute.
5. Let Dough Rise:
6. Cover the bowl with a towel and let the dough rise in a warm place for 45–60 minutes until slightly puffed.
7. Shape Pitas:
8. Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten gently into rounds about ¼ inch thick.
9. Cook:
10. Heat a non-stick skillet or cast iron pan over medium-high heat. Cook each pita for 2–3 minutes per side. They may puff slightly but won’t fully pocket like wheat pitas.
11. Serve:
12. Enjoy warm or store in a sealed container. Can be reheated or toasted before serving.