Gluten-Free Pita Bread | Easy Flatbread Recipe - Elavegan (2024)

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4.91 from 63 votes

This gluten-free pita bread is tender, fluffy, and pillowy – all without the use of wheat! With just 5 ingredients (not including water, salt, and oil) and a simple process – you can make delicious, cost-effective flatbread at home that will have you ditching store-bought versions for good!

Gluten-Free Pita Bread | Easy Flatbread Recipe - Elavegan (1)

Fluffy, Tender, Gluten-Free Flatbread

Having posted my naan recipe recently, I’m really getting into the spirit of home-baked GF bread, especially simple gluten-free flatbread style recipes like this pita bread (Pitta for those in the UK).

What is pita? Pita bread actually refers to a family of flatbreads that are yeast-leavened and originate in the Middle East and are also popular in the Mediterranean (e.g. Greece). There are several varieties, including the most common pita bread containing a pocket (aka pita pockets or Arabic/Syrian bread) which are perfect for stuffing with fillings. There are also thicker pocketless versions (similar to naan), used to serve alongside kebabs.

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Is Pita Bread Gluten-Free?

Pita is traditionally made with wheat flour and is known for being light and pillowy – not exactly qualities synonymous with gluten-free bread. Luckily, inspired by my gluten-free pizza dough recipe and with something to prove, I got myself in recipe testing mode and didn’t stop until I had this fluffy gluten-free, vegan pita bread recipe.

I was actually blown away by how much I was able to get the pita to puff up, but I also love how cost-effective they are. The ‘free from’ aisles in stores aren’t exactly known for being easy on the bank balance (I mean, have you noticed the price difference between wheat pita and gluten-free pita bread?!) and so making these simple items at home is a great way to enjoy foods you love in a lower-budget way.

More than that, though, if you’ve ever taken the time to actually look at the ingredients found in many grocery stores’ GF bread options, you’ll notice lots of very questionable additives and preservatives. In the end, you have to pay more for a product that usually doesn’t taste as good and is filled with ingredients that many would rather avoid. All the more reason to turn to this simple, natural, homemade pita bread recipe!

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How To Make Pita Bread?

I’ve included basic step-by-step instructions just below. For the full ingredients list, measurements, complete recipe method, and nutritional informationread the recipe card at the bottom of the post.

Prepare the yeast mixture

Heat your water to around 40°C (lukewarm), add the yeast, sugar, and stir well with a spoon. Then set aside for five minutes for the yeast to activate – it should begin to froth up and become slightly bubbly.

Make the gluten-free dough

Combine all of the remaining dry ingredients in a large bowl and mix, then add the yeast mixture and oil and stir with a wooden spoon until combined.

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Knead it & allow it to rise

Knead the gluten-free dough for a few minutes, form a ball, and place it back into the bowl. Then, cover the bowl with cling film and allow it to rise in a warm area (preferably between 40-50°C) for 45-60 minutes.

Note: You could heat your oven for just a few minutes, then switch off and leave the dough in the warm oven.

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Shape the pitas

Divide the dough into 5 pieces (around 90g), or 10 if you want mini pittas, and shape each piece into a ball.

Leave to rest for a further 10-15 minutes before rolling each dough ball into a circle around ¼-inch thickness using a floured rolling pin.

Cook the pita bread

This is the critical step in getting the gluten-free pita to puff up. Make sure not to use heat that is less than 390°F (200°C).

Heat a skillet over medium-high heat (I chose 390°F on my induction cooker). Once hot, cook a pita in the pan for 1 minute – until bubbles begin to form on the surface.

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Then, flip the pita over and cook for a further few minutes on the other side. Flip once more, and it should puff up and form a large pocket.

Repeat this with the remaining pita dough. Keep all cooked ones covered with a clean, dry kitchen cloth to stop them from drying out/crisping up.

How much the gluten-free pita bread puffs up (if it does at all) can be solely down to how thick your dough is rolled out. If you test one pita and it doesn’t puff up, roll the next one thinner and try again. This can take a little bit of practice to get the thickness sweet spot, but when you do – hello pocket-y goodness!

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How To Make Ahead & Store?

To Make Ahead:

You can prepare the gluten-free dough in advance and only cook a little at a time. The prepared, uncooked dough can be kept in the fridge, covered, for 2-3 days.

To Store:

I prefer to make the gluten-free pita bread fresh, so they don’t dry and crisp up. However, leftovers can be stored in an airtight container (to avoid them from drying out), for a few days. I like to splash them lightly with a little water and microwave for 10-15 seconds. Or bake in the oven for a couple of minutes), to soften them.

This vegan pita bread should also be freezer friendly for up to a month, though it isn’t something I’ve tried. Make sure to wrap the bread well before freezing.

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How To Serve?

  • As pita pockets – i.e., stuffed with falafels, tahini sauce, and salad or even this Vegan Shawarma Kebab.
  • Use leftovers of this gluten-free pita for traditional Lebanese and Middle Eastern dishes like fattoush salad.
  • Cut and bake into pita chips for dips – like thisVegan French Onion DiporEasy Vegan Spinach Artichoke Dip.
  • Use as a makeshift gluten-free flatbread ‘pizza’. This is a great way to use any that don’t puff up as much as you’d like). Top with your toppings of choice and stick under the broiler for a few minutes. You could also oven-bake them for 10 mins or so until the toppings are warm/melted.
  • Make pita pocket versions of your favorite taco/enchilada fillings. Like these Chickpea Tacos, Oven-Baked Spinach Tacos, or Enchiladas With Lentils.
  • Use with burgers, as an alternative to burger buns.

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Useful Recipe Notes

  • Tapioca flour: You can most likely also use arrowroot flour instead, though I haven’t tried it.
  • Psyllium husk powder: This ingredient is important and shouldn’t be substituted.
  • Rice Flour: Unfortunately, with gluten-free baking, it isn’t simple to swap out the flours to whatever you’d prefer. Each flour reacts to ingredients in different ways. For that reason, I can’t easily suggest alternatives or guarantee results if you choose to use a different gluten-free flour.
  • To make a version with wheat flour: Use 160 ml warm water, 10 g fresh yeast, 1 1/2 tsp organic cane sugar, 270 g all-purpose flour, 1/2 tsp salt, and 2 tsp oil.
  • I tried making the pita bread in the oven, but they didn’t puff up. It may work with a pre-heated pizza stonein the oven, using the hottest setting. Pitas usually need temperatures of at-least 230C/450F to turn the water in the dough to steam and cause the pita to puff up into a pita pocket.
  • You can optionally add some nigella seeds or poppy seeds to the dough for more flavor.
  • For a Mediterranean style gluten-free flatbread, you can roll the dough out thicker. That way, it won’t puff up and have a pocket but should still have a fluffy, slightly chewy texture.
  • When making this homemade gluten-free pita bread, you can control the size and shape of your individual flatbreads. If you want snack-sized mini pitta, go for it- pizza boat-shaped flatbread, sure!

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Other Related Bread Recipes

  • Moist Vegan Cornbread
  • Gluten-Free Vegan Bread
  • Gluten-Free Buns (Bread Rolls)
  • Easy Spinach Tortillas Recipe
  • Gluten-Free Tortillas

If you try this gluten-free pita bread recipe, I’d love a comment and recipe ★★★★★ rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan/ #elavegan – I love seeing your recreations.

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Gluten-Free Pita Bread

Author: Michaela Vais

This gluten-free pita bread is tender, fluffy, and pillowy - all without the use of gluten! With just 5 ingredients (not including water, salt, and oil) and a simple process - you can make delicious, cost-effective flatbread at home that will have you ditching store-bought versions for good!

4.91 from 63 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Bread

Cuisine Mediterranean, Middle Eastern

Servings 5

Calories 197 kcal

Ingredients

Instructions

Make the yeast mixture

  • I recommend using a kitchen scale for this recipe and measuring the ingredients in grams instead of cups. Also, watch the video in the post for easy visual instructions.

    Heat the water in a saucepan over medium heat for a few seconds until it's lukewarm (not hot!) about 40°C (104°F). Add yeast + sugar and stir with a spoon. Set aside for about 5 minutes to proof the yeast. If it starts to get a little frothy, then the yeast is still active and usable.

Make the dough

  • Combine rice flour, tapioca flour, psyllium husk powder, and salt in a large mixing bowl and stir with a whisk. Add the yeast mixture and oil, then stir with a wooden spoon until combined.

Knead it and let it rise

  • Knead the dough with your hands for a few minutes, form a dough ball, and place it back into the bowl. Cover the bowl with cling film and set aside preferably in a warm place (40-50°C / 120°F would be perfect*) for about 45-60 minutes. The dough should rise nicely after that time.

    *Note: You can heat your oven for some minutes until it's warm, then turn it off and put the bowl with the dough inside the oven.

Shape the pitas

  • Divide the dough into 5 equal pieces (about 90 grams each) and shape them into balls. Cover them again and leave them to rest for about 10-15 minutes.

  • Roll out one piece into a circle about 1/4 inch (0.6 cm) thick by using a floured rolling pin. Repeat this step with the other dough balls.

Cook the pitas

  • Heat a skillet over medium-high heat for a few minutes. I chose 390°F / 200°C on my induction cooker. Place a pita in the skillet and cook for about a minute. After a while, you will see that bubbles start to form on the surface. Flip the pita over and cook it for a few more minutes on the other side. After flipping it one more time it should puff up and form a large pocket.

    Note: How much the pita bread puffs up (if it does at all) can depend on how thick your dough is rolled out. If you test one pita and it doesn’t puff up, roll the next one thinner and try again. This can take a little bit of practice.

  • Repeat this step with the other pitas and keep the cooked ones covered with a kitchen towel. Serve with falafel and a tahini dressing.

Notes

Video Of The Recipe

  • Yeast: I recommend fresh yeast, but you could also use 1 tsp dry yeast.
  • Tapioca flour: You can most likely also use arrowroot flour instead.
  • Psyllium husk powder: This ingredient is important and shouldn't be substituted.
  • For a yeast-free flatbread, check out my Gluten-Free Naan Recipe.
  • I tried making the pita bread in the oven but the pitas didn't puff up. It might work if you have a pizza stone in the oven and use the hottest setting.
  • Check the step-by-step photos in the blog post.
  • The total time doesn't include resting time.

If you want to make a version with regular flour, then use the following ingredients:

  • 2/3 cup (160 ml) warm water
  • 10 g fresh yeast
  • 1 1/2 tsp organic cane sugar
  • 2 1/4 cups (270 g) all-purpose flour
  • 1/2 tsp salt
  • 2 tsp oil

Nutrition Facts

Gluten-Free Pita Bread

Serving Size

1 flatbread

Amount per Serving

Calories

197

% Daily Value*

Fat

2

g

3

%

Saturated Fat

1

g

5

%

Carbohydrates

42

g

14

%

Fiber

2

g

8

%

Sugar

1

g

1

%

Protein

2

g

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Gluten-Free Pita Bread | Easy Flatbread Recipe - Elavegan (14) Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

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Gluten-Free Pita Bread | Easy Flatbread Recipe - Elavegan (2024)

FAQs

What is the trick to making good gluten free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

What is the best flour for gluten free bread? ›

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Can you eat pita bread with celiac disease? ›

Avoid any pita bread or bulgur. Falafel: Deep-fried, ball-shaped fritters made from chickpeas and fresh herbs: ✓ Traditionally made with gluten free ingredients, but ask if there is any wheat flour in the falafel mix. Ensure oil isn't used to fry any gluten-containing foods like pita.

What is gluten-free pita made of? ›

The gluten free flour blend that I highly recommend using to make pita bread is Better Batter's classic blend, which is a blend of brown rice flour, white rice flour, potato starch, potato flour, tapioca flour, xanthan gum, and pure powdered pectin.

What is the biggest challenge of making gluten free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

Which yeast is best for gluten free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

What is the closest gluten-free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

What is the secret of baking with gluten-free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

What gluten-free flour is closest to bread flour? ›

If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.

What is surprisingly not gluten-free? ›

Here are some foods likely to contain gluten:
  • Beer, ale and lagers.
  • Bouillon cubes.
  • Brown rice syrup.
  • Candy.
  • Chips.
  • Communion wafers.
  • Couscous.
  • Deli meats.
Aug 7, 2020

What 3 foods should someone with celiac disease avoid? ›

A gluten-free diet generally means not eating most grains, pasta, cereals, and processed foods. The reason is that they usually contain wheat, rye, and barley.

What 3 grains should be avoided with celiac disease? ›

Grains not allowed
  • Wheat.
  • Barley.
  • Rye.
  • Triticale — a cross between wheat and rye.
  • Oats, in some cases.

What is a good substitute for pita bread? ›

Naan can be used in place of pita bread for many dishes, adding a unique twist to traditional recipes. For example, instead of using a pita to make a gyro or falafel sandwich, you can use naan to create a delicious fusion dish.

Does hummus have gluten? ›

Hummus is usually gluten-free, but not always. Traditional hummus is naturally gluten-free as are most brands such as Sabra Hummus. There are reports out there of certain brands either including flour in their hummus or just declaring that their hummus may contain wheat and/or is made on shared equipment.

Is oatmeal gluten-free? ›

Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.

Why is it so challenging to make good gluten-free bread? ›

Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.

Is there a trick to baking with gluten free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Why is my homemade gluten-free bread so dense? ›

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

Why add vinegar to gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

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