Let’s be real—finding good gluten-free pita bread is like spotting a unicorn at the grocery store. Most store-bought versions are either cardboard-like, crumbly, or have the texture of a hockey puck (seriously, why are they so hard?). But don’t worry, I’ve got you covered. This homemade gluten free pita bread recipe is soft, chewy, and—if the gluten-free gods are on your side—it might even puff up in the pan or oven like the real deal. Serve with our Gluten Free Beeef Koobideh Kebabs, Garlic and Herb Yogurt Dip and a green salad dressed with our Gluten Free Zesty Citrus Dressing for a delicious Middle Eastern inspired feast right in your home.
Why You’ll Love This Gluten Free Pita Bread Recipe
✔️ Actually soft & flexible – No breaking or crumbling when you fold them!
✔️ Chewy with a little stretch – Thanks to a mix of tapioca starch & psyllium husk.
✔️ Quick & easy – No fancy techniques, just mix, rise, and cook.
✔️ Perfect for stuffing – Fill them with hummus, falafel, grilled chicken, or whatever you love.
Ingredients You’ll Need
Dry Ingredients:
1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum)
½ cup (60g) tapioca starch (adds chewiness)
1 teaspoon psyllium husk powder (helps with elasticity)
1 teaspoon salt
Wet Ingredients:
¾ cup (180ml) warm water (not too hot, or it will kill the yeast)
1 tablespoon olive oil
For the Yeast Activation:
1 teaspoon sugar (feeds the yeast)
1 packet (2 ¼ teaspoons) instant yeast
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until it gets foamy. If your yeast doesn’t foam, it’s probably dead (RIP), and you’ll need to start over with fresh yeast.
2. Mix the Dough
In a large mixing bowl, whisk together the gluten-free flour, tapioca starch, psyllium husk, and salt. Add the yeast mixture and olive oil, then stir until a dough forms. It will be softer and stickier than regular dough, but that’s normal. Knead lightly for 2–3 minutes until it holds together.
3. Let It Rest
Cover the bowl with a clean towel and let the dough rise for 45–60 minutes in a warm place. It won’t double in size like regular dough, but it should puff up slightly.
4. Shape the Pitas
Divide the dough into 6 equal pieces and roll them into balls. Lightly flour your surface and roll each ball into a ¼-inch thick round (don’t make them too thin, or they won’t puff!).
5. Cook the Pitas (Two Methods)
Skillet Method (Easiest & Best for Puffing!)
Heat a dry skillet or cast-iron pan over medium-high heat.
Cook each pita for 2–3 minutes per side, flipping when bubbles appear.
If you’re lucky, they’ll puff up. If not, don’t stress—they’ll still taste amazing!
Oven Method (Great for Making Several at Once!)
Preheat the oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside.
Bake the pitas for 5–7 minutes until they puff up and turn golden.
6. Keep Them Soft
Wrap the warm pitas in a clean towel right after cooking. This traps steam and keeps them soft & flexible.
Tips for the Best Gluten-Free Pita Bread
Tapioca Starch = Chewiness – It gives the pita that stretchy, chewy texture that’s usually missing in gluten-free bread. Don’t skip it!
Psyllium Husk = Elasticity – Helps hold the dough together, so your pitas won’t crack or crumble.
Roll Evenly – If the dough is too thick, they won’t cook through; too thin, and they won’t puff up. ¼ inch is the sweet spot.
Hot Pan = Best Puffing – A properly preheated skillet or oven is key to getting that classic pita pocket.
Ways to Serve Gluten-Free Pita Bread
🥙 Stuff It: Fill with hummus, falafel, grilled chicken, or veggies.
🫓 Dip It: Tear into pieces and dip into tzatziki, baba ganoush, or guacamole.
🍕 Make Mini Pita Pizzas: Toast them with sauce, cheese, and toppings.
🥪 Use as a Wrap: Fold and stuff like a soft gluten-free flatbread.
Storage & Freezing Instructions
Room Temp: Store in an airtight container for up to 2 days.
Freeze: Place parchment paper between pitas and freeze for up to 2 months. Reheat in a skillet or toaster oven for best results.
Final Thoughts
Making gluten-free pita bread at home is easier than you think, and the result is soft, chewy, and way better than anything store-bought. Whether you get the classic puffed-up pocket or just a delicious flatbread, you’ll never go back to the dry, pre-packaged versions again.
Try it out and let me know—did your pitas puff? No worries, if not, they are just as delicious either way.
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Worked great!