What’s the best flour for this gluten free pita bread recipe?

It depends on the version you choose. For the yeast and no-yeast variations, a 1-to-1 gluten-free flour blend with xanthan gum works best. For the almond flour pita, combine almond flour with tapioca starch for stretch.

Can I use a cast iron skillet to make this pita?

Yes! Cast iron works beautifully for all versions of this gluten free pita bread recipe . It holds heat evenly and helps develop golden, blistered spots—just like traditional pita bread.

Is pita bread the same as gluten free gyro bread?

They’re similar in shape and function, but gyro bread tends to be thicker and more flexible, while pita is thinner and may puff in the center. You can use any version of this gluten free pita bread recipe for gyros or wraps.

Is gluten free pita bread healthier than regular bread?

It can be. Most gluten-free pitas are made with whole food flours, minimal sugar, and healthier oils. Versions using almond flour or yogurt also offer more protein and fewer carbs, depending on your needs.

Gluten Free Pita Bread Recipe – 4 Easy Flatbread Styles

Name: Gluten Free Pita Bread Recipe – 4 Easy & Foldable Flatbread Versions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 cups gluten-free all-purpose flour (with xanthan gum); 1 tbsp olive oil; 1 tsp sugar; ¾ tsp salt; 1 packet (2 ¼ tsp) instant yeast; ¾ cup warm water; 2 cups gluten-free flour blend; 1 tbsp olive oil; 1 tsp baking powder; ½ tsp salt; ⅔ cup warm almond milk; 1 cup gluten-free flour blend; 1 cup Greek yogurt (or dairy-free alternative); 1 tsp baking powder; ¼ tsp salt; 1 cup almond flour; ¼ cup tapioca starch; 1 egg (or flax egg); 1 tbsp olive oil; ¼ tsp salt

Description

This gluten free pita bread recipe includes four soft and foldable variations: a yeast-based pita, a quick no-yeast version, a tangy yogurt dough, and a grain-free almond flour flatbread. Perfect for wraps, gyros, and everyday meals.

Ingredients

Scale

With Yeast:

2 cups gluten-free all-purpose flour (with xanthan gum)

1 tbsp olive oil

1 tsp sugar

¾ tsp salt

1 packet (2 ¼ tsp) instant yeast

¾ cup warm water

No Yeast:

2 cups gluten-free flour blend

1 tbsp olive oil

1 tsp baking powder

½ tsp salt

⅔ cup warm almond milk

With Yogurt:

1 cup gluten-free flour blend

1 cup Greek yogurt (or dairy-free alternative)

1 tsp baking powder

¼ tsp salt

With Almond Flour:

1 cup almond flour

¼ cup tapioca starch

1 egg (or flax egg)

1 tbsp olive oil

¼ tsp salt

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Instructions

1. For all versions, mix dry ingredients in a bowl.

2. Add wet ingredients and stir until dough forms.

3. Knead briefly until smooth. Let yeast version rise 1 hour; rest others for 10–15 mins.

4. Divide dough into 4–8 balls depending on size preference.

5. Roll each out to about ¼-inch thick rounds.

6. Heat a dry skillet or cast iron pan over medium heat.

7. Cook pitas 1–2 minutes per side, until puffed or golden brown.

8. Wrap warm pitas in a clean towel to stay soft.

Notes

For best results, use a hot dry skillet or well-seasoned cast iron pan.

Yeast version will puff more; no-yeast and almond flour versions stay flat but soft.

Use parchment or extra flour while rolling to prevent sticking.

Pitas can be frozen once cooled—wrap individually and store in a freezer bag.

Great with dips, grilled veggies, falafel, or for sandwiches.

Nutrition

Serving Size: 1 pita
Calories: 140
Sugar: 1g
Sodium: 180mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg