Gluten Free Pita Bread
I can’t wait to show you how easy it is to make lightly chewy Gluten Free Pita Bread from scratch. If you love scooping up hummus with pita or stuffing it with your favorite fillings, and are missing out on this classic Middle Eastern flatbread, you don’t have to search endlessly in grocery stores anymore. Whip it up yourself in under 30 minutes and enjoy it with anything and everything!
Delicious Details
- Cuisine Inspiration: Middle Eastern
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Does pita bread even need an introduction? You are probably already familiar with this dough-based flatbread with a round shape and a pillowy soft texture. The cool thing about the original Middle Eastern pita bread is that it’s actually hollow! That means you can stuff all sorts of yummy fixings inside it. Greek- and Mediterranean-style pita is thicker and not hollow, but it’s still perfect to scoop up homemade hummus or make wraps with Greek chicken and more.
The downside, though, is that your traditional pita bread is NOT gluten free. And gluten free pita isn’t always available in grocery stores. That’s why I’m sharing this classic pita bread recipe that’s also gluten-free!
Easy Gluten Free Pita Bread Anyone Can Make
Here’s why you’ll love it!
- Simple ingredients. Eight ingredients are all you need to make perfect gluten-free pita bread. And it’s truly the basics, so you may already have everything in your fridge and pantry.
- Takes about 30 minutes. There’s no yeast or rise time for this flatbread. Just mix, shape, and bake.
- Works for everyone. Now, even GF folks can enjoy pita however they please. 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!
⭐️⭐️⭐️⭐️⭐️ Review
Perfect! I loved these pita breads. They were puffy, soft inside and I will make more… I used King Arthur flour, which is my go to, but…thank you. I can’t wait to make more of your recipes. So many good one to chose from. -N
Recipe Ingredients
With only a handful of kitchen staples in the ingredient lineup, this gluten free pita bread recipe is always convenient. Here’s a quick overview. You’ll find the full amounts and step-by-step instructions in the recipe card at the bottom of the post.
- 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. Readers have said Cup4Cup gives the best results. I have used King Arthur Measure for Measure.
- Cornstarch: To give the dough its lighter texture.
- Baking Powder: Not baking soda.
- Salt
- Milk: Use whatever kind of milk you have on hand.
- Eggs.
- Plain Greek Yogurt: For extra soft and fluffy bread.
- Coconut Oil: Melted. You can also use olive or vegetable oil, if that’s what you have on hand.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Pans and parchment. Here is yet another recipe where I break out my favorite baking combination of Nordicware sheet pans lined with pre-cut sheets of parchment paper. The pans are light but sturdy, and the parchment prevents sticking, it perfectly sized, and won’t curl up while you are tryign to transfer the pita to the pan.
How to Make Gluten Free Pita Bread
Making pita is nice and simple, and it takes less than 30 minutes total! Take a look at the photos here, then follow the detailed instructions in the recipe card.
- 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 1/4 cup) 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 2 months. Just wrap it tightly in two layers of plastic wrap, then place it in a freezer-safe container and store. Thaw 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!
- Have some Meatballs. Specifically, Greek Meatballs drizzled with tahini, along with a light Tomato Cucumber Feta Salad.
- Stuff with Chicken Salad: This Chicken Salad with Grapes and Walnuts or Greek-inspired Tzatziki Chicken Salad makes a tasty lunch when it’s nestled inside a pocket of pita bread.
- Pair with Falafel: My super easy 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!
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.
Gluten Free Pita Bread
Ingredients
- 2 cups 1:1 gluten-free flour (recommended: Cup4Cup or King Arthur Flour Measure for Measure)
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1 Tablespoon melted coconut oil , olive oil, or vegetable oil
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 2 cups 1:1 gluten-free flour, 1/4 cup cornstarch, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup milk, 2 large eggs, 1/4 cup plain Greek yogurt, and 1 Tablespoon melted coconut oil (or olive or vegetable oil).
- 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 1/4 cup) into a ball, and then flatten to about ⅛-¼-inch thick.
- Transfer dough disks onto the prepared baking sheet and bake at 400°F for 10 minutes.
- Flip and bake for a further 3-5 minutes. Allow to cool before enjoying.
Notes
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Perfect! I loved these pita breads. They were puffy, soft inside and I will make more. Perfect for Lent coming up. I used King Arthur flour, which is my go to, but…thank you. I can’t wait to make more of your recipes. So many good one to chose from.
Thanks, I love to hear this!
Since posting my original comment on July 17, 2023, I found out I’m corn-sensitive. I made this today with Bob’s Red Mill 1:1 Baking Flour and replaced the cornstarch with an equal amount of potato starch. The are wonderful. Thanks again for the recipe. I apologize for tinkering and posting, but if anyone is corn-sensitive, they can still make your pitas.
That is so good to know! Thank you!
Disappointed. Mine didn’t puff up and were too dry. My difference was using sour cream and soy milk. The flour I used was Pillsbury’s Best 1:1 GF.
Sorry about that. I have not used sour cream, though I’d expect similar results. But it might be the combination of the sour cream, which is thicker than yogurt, plus the Pillsbury, which I have found in other recipes to lead to thicker doughs, that caused it to be dry and less puffy. If you try it again with yogurt and perhaps Bob’s or King Arthur, let me know if those changes help.
Can I substitute sour cream for yogurt–happen to have some on hand I’d like to use. I’m going to try these tomorrow.
I haven’t tried it but I think it would be fine as it has a similar consistency to Greek yogurt.
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 tried these using gluten free oat flour. They did not rise at all and came out looking like hockey pucks, not pita bread. Not sure what went wrong?
You need to use a gluten free flour blend (I list a few in the post) that includes a combination of flours and starches so that it performs similar to wheat flour. Oat flour will not accomplish the same results and in recipes that use it, it is usually in combination with other flours.
The first time I made these, I used Bob’s Red Mill gluten-free 1:1 baking flour and they were dry, but edible. I just made a batch using Cup4Cup Multipurpose Flour Gluten Free and the are puffy, moist, and much more bread-like. I can split these in two and use as a bun or bread. Thank you for the keeper recipe!
Thanks for your feedback! I always appreciate hearing how different flours work.
Hi!
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.
Well I made these and they turned out great. I used arrow root instead of corn starch and forgot to add the coconut oil till I had it all mixed and they still came out great… Thank you for the recipe I been wanting pita bread for quite some time
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.