Easy Gluten-free Pita Bread
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.
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.
Nutrition
Calories: 278kcal
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