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Beautifully soft and lightly chewy, this Gluten Free Pita Bread is super easy to make from scratch. It’s a healthy, wholesome Middle Eastern bread that goes well with anything and everything!
Easy Gluten Free Pita Bread
Whether it’s used for a wrap or turned into crispy chips, everybody has to try pita bread. That’s why I’m sharing this classic pita bread recipe that’s also gluten-free! Now everyone can enjoy homemade pita however they please.
Eight ingredients are all you need to make perfect gluten-free pita bread. And if you aren’t gluten-free, you can just use all-purpose flour instead of gluten-free flour. Either way, if you stick with this recipe, you’re guaranteed to bake up the very best pita bread every time!
What is Pita Bread?
Pita bread is kind of like a cross between regular bread and tortillas – it’s a dough-based flatbread with a round shape and a pillowy soft texture. The cool thing about pita bread is that it’s actually hollow! That means you can stuff all sorts of yummy fixings inside it.
You can also use it in wraps and sandwiches like you would with tortillas and normal bread. Best of both worlds! Honestly, sometimes I just like to serve it as a side dish with a pat of butter. You really can’t go wrong!
With only a handful of kitchen staples in the ingredient lineup, this is always a convenient recipe. Busy weeknights, check mate!
- Gluten-Free 1:1 Flour: Double check that the label says that it is a 1-to-1 blend to make sure it’s the right kind of flour.
- Cornstarch: To give the dough its texture.
- Baking Powder: Not baking soda.
- Salt: Just a teaspoon, for flavor.
- Coconut Oil: Melted. You can also use olive or vegetable oil, if that’s what you have on hand.
- Eggs: These will sort of bind everything together.
- Milk: Use whatever kind of milk you have on hand.
- Plain Greek Yogurt: For extra soft and fluffy bread. If you don’t have Greek, regular yogurt works fine too.
How to Make Gluten Free Pita Bread from Scratch
Making gluten-free pita bread is nice and simple, and it takes less than 30 minutes total! Just follow the detailed instructions below.
Prep for Baking: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornstarch, baking powder and salt.
Mix Wet Ingredients: In a separate bowl, whisk together the coconut oil, eggs, milk and yogurt.
Combine Dry & Wet Mixtures: Add the dry ingredients to the wet ingredients and mix to combine. The dough will be sticky. Be sure not to overmix it.
Form Dough Discs: On a floured surface, roll a scoop of dough (about 4 tbsp) into a ball and then flatten it to be about ⅛-¼-inch thick.
Bake: Transfer the dough disks onto the prepared baking sheet and bake them for 10 minutes.
Flip & Let Cool: Flip the discs over and bake them for another 3-5 minutes. Allow it to cool before enjoying.
Tips for Success
Want some extra hints and tricks for making pita bread from scratch? I’ve got you covered.
- Don’t Overmix Dough: Avoid overmixing your pita dough, as this will result in a less fluffy final product. Once everything is just combined and the texture of the dough is sticky, you’re all set to flour your workspace and roll it out.
- Flour Surface Generously: Because of the dough’s tacky texture, it really helps to maintain a well-floured workspace and rolling pin to prevent sticking.
- Make them Mini: Want to make mini versions of this tasty flatbread? Simply cut the discs of dough to your desired size and shave a few minutes off the bake time.
- Look for the Puff: Fully cooked pita bread will puff up pretty significantly, so be sure to keep an eye on it as it bakes. If you overcook it, it won’t be so soft and tender.
How to Store Homemade Pita
Store leftover pita bread in an airtight container at room temperature. It will stay fresh for up to 7 days. To revive your pitas after storing them, microwave them for 15 seconds or pop them in the toaster oven for a few minutes.
Can I Freeze Gluten Free Pita Bread?
Yes! Pita bread can be frozen for up to 1 month. Just wrap it tightly in two layers of plastic wrap, then place it in a freezer-safe container and store. Thaw out frozen pitas in the fridge and pop them in the microwave or toaster oven as directed above before enjoying.
Make it a Meal
If meal planning is stressful for you, worry no more. Just sit back, relax and take your pick of these delicious pairing ideas!
- Serve with Chicken Souvlaki: Picture some tender, perfectly seasoned Grilled Chicken Souvlaki wrapped up in a soft piece of pita bread – and while we’re at it, why not add some Tzatziki Sauce into the mix? Bliss!
- Stuff with Chicken Salad: This Waldorf Chicken Salad with Grapes and Walnuts is a tasty lunch when it’s nestled inside a pocket of pita bread.
- Pair with Falafel: My super easy Air Fryer Falafel is sure to impress your guests, especially when it’s sitting next to some fresh pita bread. Don’t forget the Greek Salad for a marvelous Mediterranean meal!
Things You’ll Need
- NordicWare baking sheets are my absolute favorites, whether you are baking cookies, roasting veggies, or making these pita. I don’t have too many issues with sticking, but just to be sure, for a recipe like this I do recommend lining the sheets with parchment paper.
- For the gluten free flour, be sure it is a 1-to-1 blend, like Bob’s Red Mill 1-to-1 or the Cup4Cup brand.
Gluten Free Pita Bread
- 2 cups 1:1 gluten-free flour
- 1/4 cup cornstarch
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp coconut oil, melted, or olive or vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1/4 cup plain Greek yogurt
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder and salt.
- In a separate bowl, whisk together the coconut oil, eggs, milk and yogurt.
- Add the dry ingredients to the wet ingredients and mix to combine. The dough will be sticky. Be sure to not overmix as this will result in a less fluffy final product.
- On a floured surface, roll a scoop of dough (about 4 tbsp) into a ball and then flatten to be about ⅛-¼-inch thick.
- Transfer dough disks onto the prepared baking sheet and bake for 10 minutes.
- Flip and bake for a further 3-5 minutes. Allow to cool before enjoying.
More gluten free dough recipes to try
- Gluten Free Buttermilk Biscuits are light and fluffy.
- Gluten Free Pizza Crust is a must-have staple recipe.
- Air Fryer Gluten Free Glazed Donuts are a special treat with much less oil.
- Summer won’t be complete without Gluten Free Hamburger Buns when you are grilling.
- And of course, it’s always helpful to know how to make Gluten Free Pie Crust.
These were a total flop. The dough was dry and crumbly; it didn’t puff or brown at all. We had to stir a lot to get it even vaguely coherent as a dough. Even when we scooped it out, it was a ragged mess and hard to work with. Pitas were only about 5″ wide made with a #16 (quarter-cup, 4 TBSP) scoop. Husband complained of strong baking powder taste.
Can you let me know what flour you used? This recipe has great ratings, so I’d like to help you troubleshoot.
I don’t think where I live I can get 1to1 flour. What happens if I use all purpose gluten-free flour?
I haven’t tried with all-purpose, but I’d say to try just adding 2 teaspoons of xanthan gum.
Wow…these are so easy to make and taste great! Instead of biscuits, these are now my go-to.
I’m wondering if the dough balls can be frozen and defrosted to bake as I need them. I’m the only gluten-free person in the household and I eat bread products intermittently.
I think that would work just fine! You can also freeze the baked pita, then just warm them a bit once defrosted.
What can I replace as a dairy free option?
I do not have much experience with dairy free baking, so I am not sure how any substitutes will perform in this recipe. If you try it out, let me know!
I’ve only just tried this recipe today so not sure if the texture is right, it’s more like a flatbread. But I used Silk oat milk and Silk plain oat yogurt. They taste really good, just tried with some hummus!
I’ve not tried it with oat milk and oat yogurt so I can’t say how the texture differs, but I’m glad you enjoy the flavors!
Love this recipe🙌🏻 Very easy & so good!! Thank you for this recipe!!
I am so happy to hear this!!
Hey there 👋 I’m new to gluten free baking – these turned out gummy and hard – am I not cooking them long enough or is there something else to consider? I followed the recipe to a “T”. Help 🙏
Hmm, not sure how they could be gummy and hard. One thing with gluten free flour is you want to spoon it very lightly so you don’t add too much. That can make it dense. Though if it is gummy, perhaps you didn’t add enough and/or cook it long enough. If you let it cool down, sometimes a few seconds in the microwave can make it soft again.