Gluten-Free Pita Bread

Introducing the gluten-free pita bread that will revolutionize your meals! Not only is it the epitome of softness, but it also puffs up perfectly to form that coveted pocket, ideal for all your favorite fillings. Crafted with just 8 ingredients, this dough is delightfully cooperative, allowing you to knead and roll it out seamlessly. Plus, with both stovetop and oven methods available, achieving that golden puffiness is guaranteed every single time.

1 min read

Yields: 6 Pita Breads

Ingredients:

  • 12 g (2½ tbsp) whole psyllium husk (use 10g if in powder form)

  • 240 g (1 cup) lukewarm water

  • 135 g (1 cup) millet flour (or equal weight of finely ground brown rice flour for a different texture)

  • 75 g (⅔ cup) tapioca starch (or equal weight of cornstarch, potato starch, or arrowroot starch)

  • 10 g (2 tsp) sugar (caster, superfine, or granulated)

  • 4 g (1 tsp) instant yeast (use 5g if using active dry yeast)

  • 4 g (¾ tsp) salt

  • 15 g (1 tbsp) olive oil (or other oils like sunflower or vegetable)

Dough Instructions:

Turn the oven on! Place a baking steel, stone, or heavy-duty tray on the middle or lower rack and preheat the oven to 475ºF (250ºC).

  1. Mix psyllium husk with water until a gel forms (about 30-45 seconds).

  2. In a separate bowl or stand mixer, whisk together millet flour, tapioca starch, sugar, yeast, and salt. Activate dry yeast separately if using, by combining with part of the water and sugar from the recipe, then mix with the psyllium gel and olive oil.

  3. Knead to form a smooth, supple dough. Let it rest briefly.

  4. Divide the dough into 6 equal parts, rolling each into a ball.

  5. Roll out each ball on a lightly floured surface to about 6 inches in diameter and ¼ inch thick.

  6. Let the rolled-out pitas rest under a clean towel for 15 minutes at room temperature.

Cooking Instructions:

Stovetop: Heat a pan over medium-high. Cook each pita for about 30 seconds per side until it puffs up and is golden brown, adjusting heat as needed.

Oven: Bake pita breads on the preheated steel or tray at 475ºF (250ºC) for 7-8 minutes, flipping once, until puffed and golden brown.

Storage: Enjoy freshly cooked for the best experience, or store in an airtight container for 2-3 days, reheating as needed.

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