Print

Easy Gluten Free Pita Bread

Easy Gluten Free Pita Bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy, pliable, and perfectly puffed gluten-free pita bread that’s easy to make at home, perfect for dipping or stuffing.

Ingredients

Scale
  • 12 g (2½ tbsp) whole psyllium husk
  • 240 g (1 cup) lukewarm water
  • 135 g (1 cup) millet flour, plus extra for flouring the surface
  • 75 g (⅔ cup) tapioca starch
  • 10 g (2 tsp) caster/superfine or granulated sugar
  • 4 g (1 tsp) instant yeast
  • 4 g (¾ tsp) salt
  • 15 g (1 tbsp) olive oil

Instructions

  1. Preheat the oven to 475ºF (250ºC) with a baking steel, baking stone, or heavy-duty baking tray on the middle or lower middle rack, if using the oven method.
  2. In a bowl, mix together the psyllium husk and lukewarm water.
  3. Allow the mixture to sit for 30-45 seconds until a gel forms.
  4. In a separate large bowl (or stand mixer bowl), whisk together the millet flour, tapioca starch, sugar, instant yeast, and salt.
  5. Add the olive oil to the psyllium gel and mix well to combine.
  6. Add the psyllium gel and olive oil mixture to the dry ingredients.
  7. Knead everything together until you have a smooth, supple dough that comes away from the sides of the bowl.
  8. Scrape the sides and bottom of the bowl as necessary to ensure all ingredients are incorporated.
  9. Turn the dough out onto a lightly floured surface.
  10. Divide the dough into 6 equal portions (about 82g each).
  11. Shape each portion of dough into a ball.
  12. Cover the dough balls with a clean dish towel to prevent them from drying out.
  13. On a lightly floured surface, roll out each dough ball into a round about 6 inches (15cm) in diameter and just under ¼ inch (about 5mm) thick.
  14. Roll out pita breads on squares of parchment paper if you intend to cook them in the oven.
  15. Arrange the rolled-out pita breads on the counter.
  16. Cover the rolled-out pita breads with a clean dish towel.
  17. Allow them to proof at room temperature for about 15 minutes.
  18. Stovetop Method:
  19. Pre-heat a large pan or skillet over medium-high to high heat until a droplet of water sizzles.
  20. Place a pita bread on the hot pan or skillet.
  21. Cook for about 30 seconds until it starts bubbling and dark brown spots appear underneath.
  22. Flip the pita bread over.
  23. Cook for a further 30 seconds until golden brown underneath.
  24. Flip it again; the pita bread should now fully puff up.
  25. Cook for about 45-60 seconds longer on both sides until deep golden brown and slightly charred.
  26. Transfer the cooked pita bread to a plate or platter lined with paper towels or a dish towel to absorb condensation.
  27. Repeat for remaining pita breads, adjusting heat as needed.
  28. Oven Method:
  29. Place 2-3 pita breads onto the pre-heated baking steel, baking stone, or heavy-duty baking tray.
  30. Bake at 475ºF (250ºC) for about 7-8 minutes until puffed up and golden brown.
  31. Note: They should fully puff up after about 2-3 minutes in the oven.
  32. Flip the pita breads after about 5-6 minutes for even browning, if desired.
  33. Immediately wrap the cooked pita breads in a clean dish towel out of the oven to keep them soft and pliable.

Notes

Ensure your oven or skillet is very hot before cooking for the best puff.
Measure ingredients, especially psyllium husk, with a kitchen scale for accuracy.
Don’t skip the 15-minute proofing step after rolling the pita dough.
For the stovetop method, adjust the heat as needed to prevent burning or undercooking.

Find it online: https://theopenoven.com/easy-gluten-free-pita-bread/