Gluten-Free Pita Bread

3 from 1 vote

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 15

Cook Time8

Total Time1 23

Course: Baking, Side Dish

Cuisine: Mediterranean

Keyword: gluten-free pita bread

Servings:

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
1/2 teaspoon salt
1 teaspoon granulated sugar
2 teaspoons instant yeast
1 cup warm water about 110°F
1 tablespoon olive oil

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. 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.

Use room temperature ingredients for the best results. Cold ingredients have a tendency to clump up and won’t incorporate evenly. Plus, the yeast needs a warm environment to properly activate.
Measure the flour using the spoon-and-level method. Scooping flour directly from the bag compacts it in the measuring cup, which can add too much flour to the dough and cause the buns to turn out dry and dense.
Don’t overwork the dough, or the pitas will turn out dense!
Adjust the rise time according to the temperature of your kitchen. If it’s warm, you’ll need a shorter rise. If it’s cold, you’ll need a longer rise. We’re looking for the dough to double in size.
To store: Gluten-free pita bread is best enjoyed fresh on the day they’re made. However, it can be stored in an airtight container at room temperature for up to 2-3 days. Reheat before serving to freshen it up.
To freeze: You can freeze the bread for up to 3 months. Allow it to cool completely, then place it in a freezer-safe bag or container. Thaw at room temperature and reheat before serving.