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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.

In a large mixing bowl, combine the gluten-free all-purpose flour blend and salt. Make a well in the center.

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.

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.

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.

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.

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.

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.

Serve warm with your favorite dips, fillings, or as a side to a meal.


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.

In a large mixing bowl, combine the gluten-free all-purpose flour blend and salt. Make a well in the center.

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.

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.

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.

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.

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.

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.

Serve warm with your favorite dips, fillings, or as a side to a meal.
