I love this gluten-free Lebanese bread because it is easy to make and it has large pita pockets to stuff with your favorite fillings. Homemade gluten-free pitas are way healthier (and cheaper) than their store-bought alternative and yet, they are light, tender, fluffy, and pillowy-soft!
Pita (or pitta) bread has its roots in the Middle East and is very popular in the Mediterranean, which is why it is often called Greek pita. In some cultures and cuisines pitas are made without pockets but in most other countries pitas and pockets are synonyms!
So, this recipe makes the traditional Arabic gluten-free pita pocket bread that can be stuffed with anything from salads to falafel to kebab!
Easy Fluffy Flatbread Recipe (no Yeast)
If you are looking for a pocketless pita, I'd recommend you check out my gluten-free pull-apart Turkish bread or unleavened lavash instead. Here in Hungary, pita is also called gyro or gyros and is commonly filled with grilled meat, vegetables, and tzatziki sauce.
Gluten-free flour - I used my homemade potato-free blend because it has a 50/50 ratio of flour to starches which contributes to both a soft texture and a better durability. Most other recipes call for a rather starchy combination which makes pita breads dry out quicker.
Psyllium husk - I highly recommend using whole husks vs. powder. If you only have powder though, you can still use that, just make sure to adjust the ratios accordingly!
Grilled Lebanese Flatbread Recipe (with Video)
Yeast - I always use fresh yeast (a moist crumbly block of yeast) because it works best for me (and is often used in professional bakeries), but you can use active dry yeast instead. Fresh yeast doesn't need activating which makes it easier to use!
Oil - you can use coconut, olive, grapeseed, canola, or any vegetable oil you prefer, or even substitute it for melted butter.
Sugar - it will be processed by the bacteria which means you aren't eating pure sugar as is. You can use maple syrup, honey, coconut sugar, or cane sugar instead.
Easy Gluten Free Pita Bread Recipe
Gluten-free flour - you can use any other gluten-free all-purpose blend you have. Cup4Cup, King Arthur, Bob's Red Mill blends should work, although you might need to adjust the amount based on how well they absorb liquids!
Psyllium husk - although there are psyllium husk substitutes, I don't recommend using them in gluten-free bread. Psyllium husk is the whole reason gluten-free bread can be so stretchy, soft, and moist!
This recipe is designed to be baked in the oven, although you can try cooking pitas in a greased cast-iron skillet over high heat (450F/200C).
Homemade Whole Wheat Pita Bread
If you are using active dry yeast, you will need some of the water for activating the yeast. So, take 100g of water and warm it up to about 100F/40C. Then, add the yeast and sugar and let it sit for 10 minutes.
Yeast should look bubbly and frothy if it is indeed active. If it doesn't look active, get a fresh pack for this recipe!
Use the remaining water to form psyllium gel. To make the gel, you simply need to mix psyllium husk and water and let it sit for a couple of minutes.
Easy Gluten Free Lebanese Bread (pita Pockets)
Knead the dough by hand until smooth or use an electric mixer with a dough hook or a paddle attachment to do the work for you!
Shape the dough into a ball and cover the bowl with a kitchen towel. Place it in a draft-free area and let it rise for 45-60 minutes until it increases in volume and puffs up.
Turn the dough oven onto a lightly floured working surface and divide it into six equal parts. I like using a bench scraper for this!
Easy Gluten Free Pita Bread
Then, flatten it into a circle using a rolling pin. It should be about 6in/15cm in diameter. My bench scraper actually has in/cm indicator on it, so I don't have to use a ruler to know my pitas are the right size!
These pitas will be a little bit thicker than all the other recipes because I find that if I roll my pita ¼ inch thin, it becomes quite hard to create pockets without cracks.
Your pitas won't pop because they are thicker than normal. If you would like them to pop, roll them out no thicker than ¼ of an inch.
Gluten Free Flatbread
Once the pitas have cooled, it is time to create those deep pockets we are after! You will need to cut each pita in half and use a very sharp knife to cut the inside of them.
Move slowly and be very careful not to tear the pitas as you go. Don't try to make the whole pita into one large pocket as it will certainly crack and only cause you frustration!
Eat these Lebanese pita breads as fresh as possible! They do become drier with time. If you know you won't eat them the day of baking, freeze them instead.
Lebanese Markouk Saj Bread
Make the pockets ahead of time, then wrap them in cling film (or place them in an air-tight freezer-friendly container) and place into the freezer. They will keep for up to 1 month.
You can make the dough ahead of time and keep it wrapped in the refrigerator for 2-3 days. I don't recommend storing baked pitas in the fridge as it will dry them out.
Gluten-free bread is not always better because depending on the flour it was made with, it might miss some nutrients wheat flour provides. However, making gluten-free bread at home is healthier than buying it because homemade bread lacks all the additives and preservatives store-bought versions are full of.
Gluten Free Pitta (or Pita) Bread
This recipe calls for rice flour, tapioca, and cornstarch, along with some other basic ingredients, which are low FODMAP. So, while not all gluten-free products are low FODMAP, these Lebanese pitas are!
You can find them on Amazon or in your grocery store. Generally, those don't have very good reviews, so I'd recommend making your own!
Yeast is essential for these pitas to have the flavor and texture of the original Lebanese bread. Instead, check out my yeast-free almond loaf and rice bread.
Pita Bread Recipe (khubz) + Video
These gluten-free pita breads are soft, flexible, stable, and all together delicious! It has never been so easy to make gluten-free bread.
Serving: 2 pockets Calories: 216 kcal Carbohydrates: 44.2 g Protein: 2.2 g Fat: 4.1 g Saturated Fat: 0.6 g Sodium: 530 mg Potassium: 79 mg Fiber: 4 g Sugar: 2.9 g Calcium: 10 mg Iron: 1 mgMake this gluten free pita bread to use for sandwiches, dipping, and more. This gf pita bread recipe takes less than 30 minutes to prepare with no yeast.
This soft and tender gluten free pita bread is also yeast free, so there’s no rising time. Store-bought gluten free flatbreads simply can’t compare.
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Turn into a hearty and satisfying meal. This recipe is one of the most valuable ones I've ever created for that reason alone!
Without a really good recipe for gluten free pita bread, if you're gluten free, you'll never again know the beauty of, falafel stuffed into a pita. Or homemade pita chips.
I believe that there is even a value to knowing that you can make your own pita bread even if you do it once and never again. Or even if you never actually make this bread.
Keto Flatbread Just 3 Ingredients!
Sometimes, just knowing that you can make something gluten free can create a feeling of encouragement and hopefulness. It can help you resist “cheating” on a gluten free diet, too.
This recipe for gluten free pita bread is even a bit more special, since it's yeast free. If you're hesitant to try baking yeast bread, or you simply have to eat that way, this recipe is going to be quite a relief.
If you feel like making bread but you find that you're suddenly all out of yeast, or you find that the store shelves are empty, you can make plenty of gluten free bread without yeast.
Homemade Pita Bread Recipe
To make a smooth dough, you'll need either a stand mixer fitted with a paddle attachment, or a food processor fitted with the steel blade. This isn't a dough that you can make with a dough hook, or with the regular beaters on a handheld mixer as they'll simply shred the dough without combining it properly.
If you have a pizza stone, it's really useful to use one in your oven. It will retain enough heat to brown and blister your pitas a bit in the few minutes they're in the oven without having to bake them so long that they end up stiff and tough. If not, at least use an overturned baking sheet to allow the oven's heat to circulate on all sides as much as possible.
Since it's not made the traditional way, and we aren't using my recipe for gluten free bread flour from my Gluten Free Bread Book (there's a recipe for traditional pita bread in there), these pitas don't “pop” to create a perfect pocket.
Best Gluten Free Pita Bread Recipe
They do, however, puff up quite a bit, enough that we can coax open a gluten free pita pocket with a sharp knife. They're soft and tender, and almost
Expect them to crack a bit along the edges as they puff, since only our gluten free bread flour will give you an even enough rise and a strong
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