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

Gluten-Free Pita Bread

Soft, pull-apart gluten-free pita with a real pocket, made from one yeasted dough, about an hour of rise time, and the right flour blend. It's chewy and bakery-style, and comes together easily once you've got the flour right.
Prep Time10 minutes
Cook Time10 minutes
Rise Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: gluten-free pita bread
Servings: 6 pitas
Author: Jennie Alley

Ingredients

  • 1¾ + 1 tbsp cups King Arthur Gluten-Free Bread Flour
  • ½ tsp salt
  • 1 tsp granulated sugar
  • 2¼ tsp instant yeast
  • ¾ cup warm water (110°F/43°C)
  • 1 tbsp olive oil
US Customary - Metric

Instructions

  • Gather and measure all ingredients.
  • Whisk together flour, salt, sugar, and yeast in a large bowl.
  • Add warm water and olive oil. Mix for 2-3 minutes until a soft, sticky dough forms.
  • Cover and let dough rise for 1 hour in a warm place until slightly puffy.
  • Meanwhile, place a sheet pan or pizza stone on the middle rack and preheat the oven to 475°F (245°C) for 30-45 minutes.
  • Divide dough into 6 equal portions. Press into ¼-inch rounds using oiled hands on parchment paper. Rest the shaped rounds for 10 minutes.
  • Transfer pita dough directly to the preheated sheet pan via parchment paper. Bake directly on the hot sheet pan for 7-8 minutes until puffed and lightly golden.
  • Remove from the oven and transfer the pita to a wire rack to cool slightly before serving.

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

Serving: 1pita | Calories: 228kcal | Carbohydrates: 46g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 198mg | Potassium: 43mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg