Easy Gluten Free Pita Bread: My Go-To Homemade Recipe! (Print Version)

Whip up Easy Gluten Free Pita Bread that's soft and pillowy, even if your kitchen's a mess! My simple recipe brings authentic flavor to your table, no gluten needed.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free, Dairy-Free, Vegan

# Ingredients:

→ Pita Base Essentials

01 - 2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum)
02 - 1 cup (240ml) warm water (105-115°F / 40-46°C)
03 - 1 tablespoon granulated sugar
04 - 2 teaspoons instant yeast

→ Structure & Flavor Boosters

05 - 2 tablespoons (30ml) olive oil, plus more for greasing
06 - 1 tablespoon psyllium husk powder
07 - 1 teaspoon fine sea salt

# Instructions:

01 - First things first, grab a large mixing bowl. Pour in your warm water, sprinkle the sugar, and then the instant yeast. Give it a gentle swirl and let it sit for about 5 minutes. You should see it get a little foamy, like a tiny yeast party. That means it’s alive! While that’s happening, whisk together your gluten-free flour blend, psyllium husk powder, and salt in a separate bowl. I always use my biggest bowl because I've learned the hard way that flour explodes if you don't. Once the yeast is bubbly, pour it into the dry ingredients along with the olive oil. Now, get ready to mix!
02 - Using a sturdy spoon or a stand mixer with a dough hook, mix until a shaggy dough forms. Now, here’s where the magic happens for Easy Gluten Free Pita Bread: knead it for about 5-7 minutes. It won't feel like traditional dough; it'll be a bit sticky, but it will come together. I usually do this by hand because I love the feel of the dough, even if it means my fingers are covered in a sticky mess. Once it's kneaded, form it into a ball, lightly grease the bowl with a little olive oil, and place the dough back in. Cover it with plastic wrap or a damp towel. This is where I often forget to cover it tightly, and then the top gets all crusty. Oops!
03 - Place the covered bowl in a warm spot in your kitchen. This could be near a sunny window, or honestly, my favorite spot is usually on top of my oven while it’s preheating for something else. Let it rise for about 1 to 1.5 hours, or until it looks visibly puffy and a bit bigger. Don’t expect a massive double in size like regular dough; gluten-free dough is a bit more modest. You're looking for a noticeable rise, a softness to the touch. The kitchen starts to smell faintly yeasty and wonderful at this stage, which is always a good sign.
04 - Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface (use some of your GF flour blend here). Divide the dough into 6-8 equal pieces. I usually eyeball it, which means some pitas are slightly bigger, but hey, that’s homemade charm! Roll each piece into a smooth ball, then flatten it into a disc about 6-7 inches in diameter and about 1/4 inch thick. Don't make them too thin or they won't puff! This is where I always get flour everywhere, a true sign of a passionate home cook, right?
05 - Place the flattened pita discs on a parchment-lined baking sheet, making sure they have a little space between them. Cover them loosely with a clean kitchen towel. Let them rest for another 20-30 minutes while you preheat your oven. This second rise is crucial for that beautiful puff! Preheat your oven to a blazing 475°F (245°C) with a baking stone or an inverted baking sheet inside. You want that stone or sheet screaming hot to get the puff, so let it heat for at least 30 minutes. This is usually when I get distracted and forget about the preheating, so set a timer!
06 - Carefully transfer 1-2 pita discs (whatever fits without crowding) onto the preheated baking stone/sheet. Close the oven door quickly to trap the heat. Bake for 3-5 minutes. Watch them closely! You’ll see them puff up like little balloons, which is just the most satisfying thing ever. Once puffed and lightly golden, flip them and bake for another 1-2 minutes to lightly brown the other side. Transfer the baked pitas to a wire rack and cover them with a clean kitchen towel immediately. This traps the steam and keeps them soft and pliable. The smell of fresh Easy Gluten Free Pita Bread filling the kitchen is simply divine, a reward for all your effort!

# Notes:

01 - My personal cooking tip: Don't rush the preheating of your oven and baking surface—it's key for that perfect puff!
02 - Storage advice from my kitchen trials: Always cover warm pitas with a towel to trap steam, then store in an airtight container once cooled to keep them soft.
03 - Substitution I've tried that worked surprisingly well: A tiny splash of apple cider vinegar in the dough can sometimes help with texture, though not essential.
04 - Serving suggestion that makes this dish extra special: Brush warm pitas with a little melted garlic butter for an instant flavor boost!

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - measuring cups and spoons
04 - stand mixer (optional)
05 - rolling pin
06 - parchment paper
07 - baking sheet or baking stone
08 - wire rack.

# Nutrition (Per Serving):

Calories: 180 kcal
Total Fat: 4g
Total Carbohydrate: 32g
Protein: 4g

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