the simple pita

We’re going back to the basics again. Not a rusk, but the pita bread.

Listen, if I had faith that you could find everything you ever craved in gluten-free all the time, I’d just tell you where to go buy them. These things differ though. State to State, grocery store to grocery store, & country to country. Even day to day!

I can’t promise you that you’ll find one out there that doesn’t taste like rubber, or worse.

So, here we are starting with the fundamental building blocks once more.

To tell you the truth, I’m not even craving pita bread…. oh no I didn’t!

……………I’m craving pita chips! Where on earth am I going to find those though? Maybe if I searched every organic store in Athens, but even then that might be a long shot. If I had endless bounds of money, I’d send someone out on a scavenger hunt to buy me every obscure gluten-free product they could find. Just so I could have it.

Just so I was never laying on the couch, watching a movie, thinking “I’d really like a crunchy snack that isn’t raw carrots.”

So again, I’m going to teach you how to make gluten-free pita bread so that in turn, you can make the gluten-free pita chip. In any flavor you want. You don’t even have to turn it into a chip! You can turn it into a sandwich, or a wrap, or shawarma. Or just eat it plain because you’re standing in the kitchen too hungry to think about what actually to make & you just need to sooth the beast for a minute or two so you can collect your thoughts.

You’ll thank me one day.

– 475ml warm water
– 1 tbs instant yeast
– 1 tbs honey
– 160g (1 cup) gluten-free oat flour
– 160g (1 cup) buck wheat flour
– 160g (1 cup) gluten-free white flour blend
– 3 tsp xanthan gum
– 0.50 tsp salt

1. combine the water, yeast & honey in a bowl & set aside for 10 minutes to allow the yeast to froth up & activate.
2. in a large bowl combine the oat flour, buckwheat flour, white flour blend, salt & xanthan gum. Mix to combine & create a well in the centre.  Pour the yeast mixture into the well & begin to mix the wet into the dry. Knead the dough to combine all the ingredients thoroughly until it is a smooth ball that will be quite sticky (if you have a machine with a dough hook, it will be easier to use that). Coat lightly with oil, leave in the bowl, cover & let rise for 3 hours.
3. divide the dough into 12 equal balls & allow to rise for a further 10 minutes. You will need wet hands to do this so that the dough wont stick to you. Keep a bowl of water next to you & dip your fingers in between each ball. Place the balls on a surface that has been dusted with flour (any of the three used in the recipe will do)
4. coat your hands with more flour & then flatten out your balls of dough into discs about 13 to 15cm (5 to 6 inches) wide using your fingertips. Make sure they are approx. 0.25 inches thick, too thin & they wont puff up properly. Allow to rise for a further 20 minutes after they’ve been rolled out. Preheat the oven to 260°C (500ºF) make sure to preheat your baking trays as well (a pizza stone works really well to bake them on).
5. bake on the bottom rack for 4 minutes or until the dough puffs up, turn the discs over & then bake for another 2 minutes. Allow to cool.

If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


14 thoughts on “the simple pita

    • Thank you Swati. I like easy recipes because they always lead to something better. Which bread are you referring too?

    • Hi Chelsea. I made an amendment to the recipe an added an additional rise time after rolling out into the flat discs. If you wouldn’t mind, I’d love to have your feedback after you make them. I know the recipe works for me, but it’s always nice to have that confirmed. Happy baking & I’ll wonder over to your blog now xxx

    • Well, my pita did not puff up like yours in the picture but that can be accounted for the following reasons: higher altitude, incorrect temperature (using gas and an inaccurate gauge), or the last rise could not have been warm enough. Never fear and I will try again. The taste was delicious and we cut one open right out of the oven. We put Nutella in a pita and couldn’t believe how good they were! Thank you for sharing your recipe!

      • Thank you so much for taking the time to give me feedback! I’m glad the taste was up to par, I’ll have to give the recipe a test when it’s warmer out (no central heating in my house so getting the ‘rise’ now is near impossible) & see if it was a combination of the factors you said, or if the recipe needs adjusting. Either way, I’m glad you enjoyed them, sorry they didn’t work out quite as planned.

  1. What can be substituted for the oat flour? I am sensitive to oats. Must be gluten, soy and egg free. I really miss pita bread.

    Thank you

  2. I don’t do well with buckwheat at all, but I love how it behaves in GF baking. Think I’m going to have to try this for our Lebanese feast tonight. Fingers crossed – the meal is made or broken by the pita, IMHO!

    • Hi Elena! I realise I’m a bit late on this replay as the dinner was probably already made (hopefully it was a success, would love to hear your feedback). Quinoa flour would make a pretty good substitute for buckwheat, but I’d have to retest the recipe to guarantee this.

    • Good morning Beau,

      Guar gum can be used instead of xanthan gum in the recipe, you’ll need to look up the exact conversions though. I believe it’s approximately 1 tsp of xanthan to 1.5tsp of guar.

  3. Hi! Will I have the same result if I use all GF white flour blend and without the oat flour and buckwheat?

    • Good morning Kaye,

      This response is very late in coming, but better late than never. I actually can’t answer that question. I haven’t tried it with a pre-made flour blend so I wouldn’t be able to guarantee the results. However I don’t see why not. Just try to avoid any blends that use bean flour as the flavour will be severely altered.

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