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
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
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