Gluten-Free Pita Bread
Gluten-Free Pita Bread
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend, (ensure it contains xanthan gum)
- 3/4 cup warm water, (105-115°F or 40-46°C)
- 1 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar
- 1 tablespoon olive oil, plus more for brushing
- 1/2 teaspoon salt
For Cooking
- as needed gluten-free flour, for dusting
Instructions
- 1
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min
- 2
In a large mixing bowl, combine the gluten-free all-purpose flour blend and salt. Make a well in the center.
⏱️ 2 min
- 3
Pour the activated yeast mixture and olive oil into the well of the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Knead the dough gently in the bowl for about 2-3 minutes until it comes together into a relatively smooth ball. The dough will be soft and slightly sticky.
⏱️ 5 min
- 4
Divide the dough into 4 equal portions. On a lightly floured surface (using gluten-free flour), roll each portion into a circle approximately 5mm (just under 1/4 inch) thick. Ensure the thickness is even to promote proper puffing.
⏱️ 8 min
- 5
Place the rolled pita rounds on a baking sheet lined with parchment paper or a clean kitchen towel, ensuring they are not overlapping. Cover them loosely with a clean kitchen towel and let them proof on the counter for 15 minutes.
⏱️ 15 min
- 6
While the pita is proofing, preheat a cast-iron skillet or heavy-bottomed pan over high heat. You want the pan to be very hot. Brush the pan lightly with a little olive oil if desired, or cook dry.
⏱️ 5 min
- 7
Once proofed, carefully place one pita round into the hot skillet. Cook for 1-2 minutes per side, or until the pita puffs up and develops golden-brown spots. The key is high heat to create steam inside the dough, causing it to puff. Adjust heat as needed for your stove.
⏱️ 8 min
- 8
Remove the cooked pita from the skillet and place it in a clean kitchen towel to keep warm while you cook the remaining pitas. Repeat with the rest of the dough.
⏱️ 2 min
- 9
Serve warm with your favorite dips, fillings, or as a side to a meal.
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Pita Bread
- 1 1/2 cups gluten-free all-purpose flour blend, (ensure it contains xanthan gum)
- 3/4 cup warm water, (105-115°F or 40-46°C)
- 1 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar
- 1 tablespoon olive oil, plus more for brushing
- 1/2 teaspoon salt
For Cooking
- as needed gluten-free flour, for dusting
Instructions
- 1
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min - 2
In a large mixing bowl, combine the gluten-free all-purpose flour blend and salt. Make a well in the center.
⏱️ 2 min - 3
Pour the activated yeast mixture and olive oil into the well of the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Knead the dough gently in the bowl for about 2-3 minutes until it comes together into a relatively smooth ball. The dough will be soft and slightly sticky.
⏱️ 5 min - 4
Divide the dough into 4 equal portions. On a lightly floured surface (using gluten-free flour), roll each portion into a circle approximately 5mm (just under 1/4 inch) thick. Ensure the thickness is even to promote proper puffing.
⏱️ 8 min - 5
Place the rolled pita rounds on a baking sheet lined with parchment paper or a clean kitchen towel, ensuring they are not overlapping. Cover them loosely with a clean kitchen towel and let them proof on the counter for 15 minutes.
⏱️ 15 min - 6
While the pita is proofing, preheat a cast-iron skillet or heavy-bottomed pan over high heat. You want the pan to be very hot. Brush the pan lightly with a little olive oil if desired, or cook dry.
⏱️ 5 min - 7
Once proofed, carefully place one pita round into the hot skillet. Cook for 1-2 minutes per side, or until the pita puffs up and develops golden-brown spots. The key is high heat to create steam inside the dough, causing it to puff. Adjust heat as needed for your stove.
⏱️ 8 min - 8
Remove the cooked pita from the skillet and place it in a clean kitchen towel to keep warm while you cook the remaining pitas. Repeat with the rest of the dough.
⏱️ 2 min - 9
Serve warm with your favorite dips, fillings, or as a side to a meal.