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Gluten-Free Pita Flatbread

Side Dish 🥗Snack 🍿 Greek 🇬🇷Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 Low-SodiumHeart-Healthy ❤️Gluten-FreeVegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Gluten-Free Pita Flatbread delivers soft, chewy rounds that puff on a hot griddle, giving you tender pockets with a light, toasty exterior. A mix of gluten-free bread flour and whole-grain flour adds structure and nutty depth, making these ideal for stuffing with crisp veggies, savory meats, cheeses, or falafel. Serve warm for sandwiches, mezze platters, or weeknight wraps.

  • Prep15 mins
  • Cook25 mins
  • Serves6
  • DifficultyMedium
Gluten-Free Pita Flatbread
  1. 1

    Preheat the oven to 100 degrees F (38 degrees C).

  2. 2

    Stir 1/2 cup lukewarm water with the yeast and honey. Mix and let it proof for 5 to 10 minutes.

  3. 3

    Place both gluten-free flours in a stand mixer with the dough hook. Set the mixer to low and, while it runs, add the oil and salt. Gradually pour in the yeast mixture and let it mix. Add the remaining lukewarm water a little at a time until the flour comes together. Depending on your flour blend, you may not need all the water or you may need more to achieve a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but workable.

  4. 4

    Shape the dough into a ball with your hands. Return it to the mixing bowl and cover with a warm, damp towel. Turn off the oven and place the bowl inside the warm oven. Let it rise until almost doubled in size, about 45 minutes.

  5. 5

    Use a kitchen scale to divide the dough into 6 equal balls. Cover them again with the damp towel and put them back in the turned-off oven; let rise for 15 minutes.

  6. 6

    Roll 1 dough ball between 2 sheets of parchment into a 6-inch round pita; do not use flour or the pitas may dry out or burn. Peel the parchment away from the dough (do not pull the dough off the parchment or it will stretch).

  7. 7

    Heat a cast iron griddle or comal over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot surface and cook until the first side is lightly browned and begins to puff, 2 to 3 minutes. Flip and cook until the other side puffs, another 2 to 3 minutes. Use tongs to press down on the dough; it will keep puffing.

  8. 8

    Roll the remaining pitas and cook them the same way. They are ready to serve when cool to the touch but still warm.