Gluten-Free Pita Flatbread

⏱ 105 mins 🍽 ['6', '6 pitas']

These homemade gluten-free pita breads are wonderfully soft and chewy, ideal for stuffing with your favourite fillings. The dough is made with a blend of gluten-free flours and yeast, then rested before being rolled and cooked on a hot pan. The result is a versatile flatbread that puffs up beautifully. The entire process takes about 105 minutes from start to finish and yields six satisfying pitas.

Gluten-Free Pita Flatbread

Ingredients

  • 1 cup lukewarm water, divided, or as needed
  • 1 tablespoon active dry yeast
  • 1 teaspoon honey
  • 1 cup gluten-free bread flour
  • 0.75 cup gluten-free whole grain flour
  • 2 teaspoons extra-virgin olive oil
  • 0.25 teaspoon salt

Method

  1. Heat your oven to 100 degrees F (38 degrees C).
  2. In a small bowl, mix the yeast and honey with 1/2 cup of the lukewarm water. Leave this mixture to proof for 5 to 10 minutes.
  3. Place both types of gluten-free flour into the bowl of a stand mixer with the dough hook attached. With the mixer on a low setting, pour in the oil and salt. Gradually add the proofed yeast mixture while the machine runs. Slowly incorporate the rest of the lukewarm water until a cohesive dough forms. you may not require all the water or might need a touch more. Once a ball forms, knead the dough on low speed for exactly 1 minute. It will be sticky but workable.
  4. Shape the dough into a ball by hand. Return it to the mixing bowl and cover with a warm, damp cloth. Switch off the oven and place the covered bowl inside. Allow the dough to rise until it has nearly doubled, which should take about 45 minutes.
  5. Weigh the dough and separate it into six equal portions. Shape these into balls, cover them again with the damp towel, and put them back into the switched-off oven for a further 15 minutes.
  6. Take one dough ball and roll it out between two sheets of parchment paper to form a 6-inch circle. Do not use extra flour. Carefully peel the parchment paper off the dough.
  7. Warm a cast iron griddle or comal pan over medium-high heat (level 7 on an electric hob). Lay the pita on the hot surface and cook for 2 to 3 minutes until the underside is lightly browned and it starts to puff. Turn it over and cook for another 2 to 3 minutes until puffy. You can press gently with tongs to encourage puffing.
  8. Repeat the rolling and cooking process with the remaining dough balls. The pitas are best served once they have cooled enough to handle but are still warm.

Nutrition (per serving)

Calories156 kcal
Fat3 g
Sugars2 g
Protein5 g
Sodium99 mg

Recipe details

AuthorBuckwheat Queen