Description

This recipe yields soft and pliable gluten-free pita bread, perfect for dipping or filling. Each round features a tender interior and a lightly browned, slightly chewy exterior from being cooked on a hot surface. The subtle yeasty flavor complements a variety of meals, offering a versatile bread option for those avoiding gluten.

Ingredients

Scale

1 cup warm water (105-115°F / 40-46°C)
1 tablespoon granulated sugar
2 ¼ teaspoons active dry yeast (1 standard packet)
2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon salt
2 tablespoons olive oil, plus more for greasing

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Add the gluten-free flour blend, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a spoon or a stand mixer with a paddle attachment until a soft, sticky dough forms. Gluten-free dough will not be as elastic as traditional wheat dough.
Lightly grease a clean bowl with olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
Gently punch down the risen dough. Turn it out onto a lightly floured surface (using gluten-free flour). Divide the dough into 8 equal pieces.
Roll each piece into a ball, then flatten it with your hands or a rolling pin into a circle about 6-7 inches in diameter and ¼ inch thick.
Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one pita bread into the dry skillet. Cook for 2-3 minutes per side, or until golden brown spots appear and the pita puffs up.
Remove the cooked pita bread from the skillet and place it on a clean kitchen towel to keep warm while you cook the remaining pitas.
Serve warm or at room temperature.

Notes

Ensure your gluten-free flour blend contains xanthan gum, or add ½ teaspoon if it does not.

Do not overwork the gluten-free dough; a gentle mix is sufficient.

If the pita bread isn’t puffing, your skillet might not be hot enough, or the dough might be too thick.

Store leftover pita bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

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