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Gluten-Free Pita Bread

A delightful and fluffy gluten-free pita bread that is perfect for stuffing or dipping, offering a wonderful alternative to traditional pita.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Bread, Main Course, Snack
Cuisine: Gluten-Free, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Ensure the flour blend includes xanthan gum.
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon active dry yeast Ensure freshness for proper activation.
Wet Ingredients
  • 1 cup warm water
  • 2 tablespoons olive oil

Method
 

Preparation
  1. In a bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes foamy.
  2. In a separate large mixing bowl, whisk together the gluten-free flour, salt, and baking powder until well combined.
  3. Once the yeast has activated, add the olive oil and foamy yeast mixture into the dry ingredients. Stir them together until you form a smooth, slightly sticky dough.
  4. Cover the bowl with a damp cloth and let the dough rest for about 15 minutes.
Baking
  1. Preheat your oven to 475°F (245°C) or use a pizza stone if available.
  2. Divide the dough into small balls (about the size of a golf ball). Roll each ball into a flat disk, about ¼ inch thick.
  3. Place the disks on a baking sheet lined with parchment paper or directly onto the pizza stone. Bake for 5-7 minutes or until they puff up and turn lightly golden.
  4. Remove the pita from the oven and let them cool slightly before serving.

Notes

Store leftover gluten-free pita in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 5-7 minutes.