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Home » Recipes » Breads

Easy Gluten-free Pita Bread

Published: Mar 10, 2023 by Sara Vaughn · Leave a Comment

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There is no wrong way to stuff this easy gluten-free pita bread. It's the perfect flatbread to make any day and makes the best homemade pita chips.

I'll admit I've never been a huge fan of store-bought pita bread, even when I wasn't gluten-free. Since going gluten-free, I am pretty confident I've gotten even pickier when it comes to bread. Let's be honest; most gluten-free bread is pretty bad. That's probably why I have so many gluten-free bread recipes on this site, like my gluten-free brioche and my gluten-free french bread. I promise those recipes make delicious bread like this gluten-free pita bread recipe. This is not your super dry and tasteless pita bread.

A scattered stack of gluten-free pita.
Jump to:
  • Is pita bread gluten-free?
  • Ingredients.
  • Steps.
  • Tips and tricks.
  • Storing, reheating, freezing, and making ahead.
  • Serving suggestions.
  • More gluten-free bread recipes.
  • 📖 Recipe

Is pita bread gluten-free?

Traditionally, pita bread is not gluten-free as it is made with wheat flour. Thankfully this flatbread is easy to make gluten-free with just a few simple ingredient swaps, and you can enjoy fresh gluten-free pita bread when you want it without overpaying for a gluten-free version where the ingredients can be questionable at the store.

Ingredients.

  • Gluten-free bread flour. - I recommend using a gluten-free bread flour like Pamela's gluten-free bread blend for the best texture. You can also use a gluten-free all-purpose flour blend. I DO NOT recommend using 1:1 gluten-free flour for this recipe.
  • Tapioca flour. - This lightens the gluten-free bread flour just a bit. You can also use arrowroot starch.
  • Psyllium husk powder. - This helps with the final texture of the gluten-free pita bread. I do NOT suggest swapping out this ingredient.
  • Warm Water. - You want to ensure your water is warm and not hot so you don't kill your yeast.
  • Yeast. - Double-check and make sure your yeast is gluten-free, as not all yeast is. I buy Fleischmann's brand locally, which is labeled gluten-free.
  • Sugar. - Just a little bit helps the yeast rise for the best texture.
  • Salt.
  • Baking powder. - Just a tiny amount helps the gluten-free pita rise and puff just like its traditional counterpart.
  • Light cooking oil. - I use avocado oil. There is just a small amount, so you can use a light cooking oil that you prefer.
Overhead view of the ingredients needed to make gluten-free pita bread.

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Steps.

Step 1. Bloom the yeast.

Yeast blooming in a bowl.

Step 2. Add the wet ingredients to the yeast.

A bowl of bloomed yeast in warm water with some avocado oil.

Step 3. Mix the dry ingredients.

Gluten-free flours added to a bowl of bloomed yeast.

Step 4. Bring the dough together.

A bowl of gluten-free pita bread dough.

Step 5. Let it rise.

Bowls of gf pita bread dough before and after rising.

Step 6. Shape the pita.

Gluten-free pita bread dough being scooped and then flattened.

Step 7. Cook the gluten-free pita.

Depending on your preference, you can cook this gluten-free pita bread in a skillet or in the oven. I prefer the final texture when this pita bread is cooked on the stove.

PIeces of parchment paper with indivudally shapped flattened circles of gluten free pita dough before being cooked.

Tips and tricks.

  • Don't overwork the dough. - Bring the dough together just until no dry ingredients remain visible. The more you work the dough, the tougher your gluten-free pita will be.
  • Let it rise. - I like to let it rise for at least 30 minutes. Gluten-free pita won't rise as much as regular pita bread will, but it should come close to double in size. This might take a little longer if your kitchen is cold.
  • Shaping matters. - If you use a rolling pin to roll out your pita, it will be crunchier after cooking it. If you want a softer pita, don't roll it. Instead, gently stretch it to the desired size by hand and then let it rest before cooking it. If you want your gluten-free pita bread to look more like a traditional Greek pita, use your fingers to make dimples in the dough before cooking it. You can also use a fork to poke some holes in it.
  • If you want to make smaller mini pitas, simply use less dough when shaping your pitas before cooking them. Smaller pitas are great for enjoying little bites or serving to kids.
  • Rest your shaped pita for about 15 minutes before cooking them. This helps the dough relax, and the gluten-free flours absorb liquids, so you don't end up with gritty gluten-free bread.
  • Don't overcook your pita. - Fully cooked pita bread puffs up as it cooks, so keep an eye out for the puff. Overcooking your pita can make the bread become harder instead of it being softer and tender.

Storing, reheating, freezing, and making ahead.

  • You can store leftover gluten-free pita in an airtight container at room temperature for up to 5-7 days.
  • To reheat leftover pita bread, microwave it for about 15 seconds or place it in a 350-degree oven for a few minutes until warm.
  • If you want to store it for longer, you can actually freeze pita bread. If you plan on freezing your pita bread, let it cool completely and then tightly wrap the gluten-free pitas individually in some plastic wrap and then store them in a freezer-safe container or ziplock bag. When you are ready to thaw them out to use, let them defrost in the fridge and then warm them up as needed.
  • I prefer this gluten-free pita fresh, but you can make it ahead and store it as needed, so it's ready when you want it. My kids always ask for a batch to have on hand to make easy gluten-free pita sandwiches for their lunches.

Serving suggestions.

I love using this homemade pita bread to make delicious gluten-free gyros. There is just something about the soft fluffy pita bread stuffed with meat and topped with veggies and a creamy tzatziki sauce. It's heaven in every bit. Of course, my kids also love these cut open and stuffed to make an easy gluten-free sandwich, especially if it has some of my gluten-free chicken salad in it.

More gluten-free bread recipes.

  • Up close look at some pieces of gluten-free garlic bread.
    Gluten-free Garlic Bread
  • Up close look at a freshly baked gluten-free french bread loaf with a second loaf torn open showing off the inside texture.
    Easy Gluten-free French Bread
  • Up close look at a freshly baked loaf of gluten-free brioche bread.
    Super Soft Gluten-free Brioche Bread
  • Up close look at three pieces of gluten-free cornbread topped with softened butter and a drizzle of honey.
    Easy Gluten-free Cornbread
a stack of gluten-free pita.

📖 Recipe

A scattered stack of gluten-free pita bread with the top one showing off the pocket.

Easy Gluten-free Pita Bread

Sara Vaughn
There is no wrong way to stuff this easy gluten-free pita bread. It's the perfect flatbread to make any day and makes the best homemade pita chips.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Rising and Resting 45 mins
Total Time 1 hr 15 mins
Course bread
Cuisine greek
Servings 8 Pita
Calories 278 kcal

Ingredients
  

  • 2 ¼ Cups Gluten-free Bread Flour I use Pamela's gluten-free bread mix.
  • ¼ Cup Tapioca Starch
  • 1 ¼ Teaspoon Psyllium Husk Powder
  • 1 ½ Cups Warm Water
  • 2 ¼ Teaspoons Quick Rising Yeast
  • 2 Teaspoons Sugar
  • 1 Teaspoon Salt
  • 1 ¼ Teaspoons Baking Powder
  • 2 Tablespoons Light Cooking Oil I use avocado oil.

Instructions
 

  • In a large bowl, combine the warm water, sugar, and yeast.
    1 ½ Cups Warm Water, 2 ¼ Teaspoons Quick Rising Yeast, 2 Teaspoons Sugar
  • Let the yeast bloom for about 5-10 minutes until it starts to get foamy.
  • Once the yeast is foamy, add the light cooking oil to the bowl with the yeast.
    2 Tablespoons Light Cooking Oil
  • Add the remaining ingredients to the bowl and gently fold the dough with a spatula until no dry ingredients remain.
    2 ¼ Cups Gluten-free Bread Flour, ¼ Cup Tapioca Starch, 1 ¼ Teaspoon Psyllium Husk Powder, 1 Teaspoon Salt, 1 ¼ Teaspoons Baking Powder
  • Cover the bowl of dough and place it in a warm place to rise for about 30-45 minutes until the dough almost doubles in size.
  • Once the dough has risen, carefully divide the dough into equal size pieces of dough depending on the size of the pita you want to make. I like to make 6-8 individual servings with this dough.
  • Gently shape the dough into balls.
  • Place the balls onto a floured surface. Gently press the balls into discs that are about ⅛ to ¼ inch thick, depending on how fat you want your pita.
  • Let the dough discs rest for about 15 minutes while you prep your skillet.

Pita in a skillet.

  • Warm a skillet over medium heat.
  • Carefully place your shaped pita dough into the warm, dry skillet.
  • Let the pita cook for 3-4 minutes; it will start to puff.
  • Carefully flip the pita to the other side and let it continue to cook for an additional 2-3 minutes.
  • Once you see the pita puff, it's done. Do NOT overcook your pita bread. Note: the puff is going to be subtle This gluten-free pita bread does not puff as much as traditional pita bread.
  • Transfer the cooked pita to a place and cover it with a towel to keep warm while you cook the remaining dough.

Pita in the oven.

  • Preheat the oven to 475 °Fdegrees.
  • Heat a baking pan or large cast iron skillet in the oven.
  • Working in batches, add the pita dough to the hot pan and cook it for about 3 minutes.
  • Carefully flip the pita and continue baking for an additional 2-3 minutes.
  • As you remove the pita from the oven, cover them with a clean towel to keep them warm.
  • Use your fresh gluten-free pita for all your favorite recipes.

Notes

Tips and tricks.
  • Don't overwork the dough. - Bring the dough together just until no dry ingredients remain visible. The more you work the dough, the tougher your gluten-free pita will be.
  • Let it rise. - I like to let it rise for at least 30 minutes. Gluten-free pita won't rise as much as regular pita bread will, but it should come close to double in size. This might take a little longer if your kitchen is cold.
  • Shaping matters. - If you use a rolling pin to roll out your pita, it will be crunchier after cooking it. If you want a softer pita, don't roll it. Instead, gently stretch it to the desired size by hand and then let it rest before cooking it. If you want your gluten-free pita bread to look more like a traditional Greek pita, use your fingers to make dimples in the dough before cooking it. You can also use a fork to poke some holes in it.
  • If you want to make smaller mini pitas, simply use less dough when shaping your pitas before cooking them. Smaller pitas are great for enjoying little bites or serving to kids.
  • Rest your shaped pita for about 15 minutes before cooking them. This helps the dough relax, and the gluten-free flours absorb liquids, so you don't end up with gritty gluten-free bread.
  • Don't overcook your pita. - Fully cooked pita bread puffs up as it cooks, so keep an eye out for the puff. Overcooking your pita can make the bread become harder instead of it being softer and tender.
Keyword gluten free bread, gluten free pita, gluten free pita bread, gluten free yeast bread, homemade gluten free bread recipe

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!

Check these out next!

  • Up close look at square slices of gluten-free deep dish pizza sitting on a cutting board.
    Gluten-free Deep Dish Pizza
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  • Up close look into a cut gluten-free blueberry muffin on a plate.
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  • Up close of cooked gluten free naan bread.
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Welcome to Grain Free Table! I’m Sara- a busy wife, mom of two girls, and lover of food. Here you’ll find lots of easy and delicious gluten & allergy-friendly recipes, info about my favorite food & products, as well as little snippets of my health journey as I navigate my gluten-free way of life!

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