Description

This image presents a stack of freshly prepared flatbreads, showcasing their inviting golden-brown spots and soft, pliable texture. These gluten-free pita breads offer a subtly yeasty flavor, making them an ideal accompaniment for various dishes. They are typically cooked on a hot griddle or skillet, resulting in a delightful balance of chewiness and a gently crisp exterior.

Ingredients

Scale

1 cup warm water (105-115°F / 40-46°C)
1 teaspoon active dry yeast
1 teaspoon granulated sugar
2 cups gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil, plus more for cooking

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Instructions

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until a foamy layer appears on the surface.
In a separate medium bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined.
Add the dry ingredients and 2 tablespoons of olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface (using gluten-free flour) and knead gently for 2-3 minutes until the dough is smooth and cohesive. Gluten-free dough will be softer than traditional wheat dough.
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 45-60 minutes, or until it has visibly doubled in size.
Gently punch down the risen dough and divide it into 6-8 equal pieces. Roll each piece into a smooth ball.
On a lightly floured surface, roll each dough ball into a round flatbread, approximately 1/4 inch thick.
Heat a lightly oiled cast-iron skillet or non-stick pan over medium-high heat.
Place one pita bread in the hot pan. Cook for 1-2 minutes per side, until golden brown spots appear and the pita begins to puff up.
Remove the cooked pita from the pan and place it on a plate, covering it with a clean kitchen towel to keep it warm and soft while you cook the remaining pitas.

Notes

Ensure your water temperature is within the specified range to properly activate the yeast.

Using a high-quality gluten-free all-purpose flour blend designed for baking will yield the best texture.

Avoid over-kneading gluten-free dough, as it can become tough; a gentle knead is sufficient.

Covering the cooked pitas with a towel helps them retain moisture and softness.

For optimal flavor and texture, serve the pita bread warm.

Prep Time: 20 minutes
Cook Time: 15-20 minutes

Nutrition

Calories: 180
Fat: 3g
Carbohydrates: 35g
Protein: 4g