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Overhead shot of shaped gluten free pita dough rounds resting on a wood cutting board before baking.
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3.34 from 3 votes

Gluten-Free Pita Bread

Soft, fresh-from-the-oven gluten-free pita bread might be my favorite snack of all time! On the table in less than 90 minutes!
Prep Time1 hour 15 minutes
Cook Time8 minutes
Total Time1 hour 23 minutes
Course: Baking, Side Dish
Cuisine: Mediterranean
Keyword: gluten-free, pita, pita bread
Servings: 6
Author: Sabine Venier

Ingredients

  • 1 1/2 cups gluten-free all-purpose flour with xanthan gum recommended for yeast baking (we recommend Pillsbury or Better Batter Brand)
  • 1/4 cup tapioca starch Substitute tapioca starch with arrowroot starch or potato starch in equal amounts.
  • 1/2 tsp salt
  • 1 tsp granulated sugar
  • 2 tsp instant yeast
  • 1 cup warm water about 110°F / 43°C
  • 1 tbsp olive oil
US Customary - Metric

Instructions

  • In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, salt, sugar, and instant yeast.
  • Pour the warm water and olive oil into the dry ingredients. Mix until a soft, sticky dough forms, about 2-3 minutes.
  • Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  • Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to preheat as well.
  • Deflate the risen dough and divide it into 6 equal portions. Flatten each dough portion with your fingers into a disc about 1/4 inch thick.
  • Place the flattened dough rounds onto a parchment-lined baking sheet or preheated baking stone. Bake for 7-8 minutes, or until the pitas are puffed up and lightly golden brown.
  • Remove the pitas from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature.

Video

Notes

  • King Arthur Gluten-Free Bread Flour gives the best structure and puff; other blends may need more water and can bake up denser.
  • Start with ¾ cup (200 g) water and add more only a teaspoon at a time — the dough should stay soft and sticky, not pourable.
  • Fully preheat the baking surface for the full 30-45 minutes; an underheated surface is the top reason pita bakes flat.
  • Uneven puff is completely normal, even with the right flour and technique.
  • Don't skip the 10-minute shaped rest — it smooths the dough and helps it puff evenly.
  • This dough won't double during its rise; look for it to turn slightly puffy, not doubled in size.

Nutrition

Calories: 153kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 198mg | Potassium: 39mg | Fiber: 4g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg