baking30 minutesgluten free

Gluten-Free Pita Bread

Name: Gluten-Free Pita Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 3/4 cup + 2 tbsp warm water; 10 g fresh yeast ((see notes)); 1 1/2 tsp organic cane sugar; 1 cup white rice flour ((see notes for a version with regular flour)); 2/3 cup tapioca flour; 2 tsp psyllium husk powder; 1/2 tsp salt; 2 tsp oil

A gluten-free flatbread recipe for making pita bread using rice flour, tapioca flour, and psyllium husk.

Recipe by Ela Vegan

From YouTube · Dec 22, 2020

Watch on YouTube

A gluten-free flatbread recipe for making pita bread using rice flour, tapioca flour, and psyllium husk.

10 min

Prep time

20 min

Cook time

30 min

Total time

Yield

Ingredients

8 ingredients

Adjust servings

Servings: 52 to 10

Ingredients and nutrition update together

Per serving223 kcal

Fat: 2.4g
Carbs: 44.4g
Protein: 5.1g

Whole recipe (5 servings): 1115 kcal

Method

9 steps

I recommend using a kitchen scale for this recipe and measuring the ingredients in grams instead of cups. Also, watch the video in the post for easy visual instructions.Heat the water in a saucepan over medium heat for a few seconds until it's lukewarm (not hot!) about 40°C (104°F). Add yeast + sugar and stir with a spoon. Set aside for about 5 minutes to proof the yeast. If it starts to get a little frothy, then the yeast is still active and usable.
Combine rice flour, tapioca flour, psyllium husk powder, and salt in a large mixing bowl and stir with a whisk. Add the yeast mixture and oil, then stir with a wooden spoon until combined.
Knead it and let it rise
Knead the dough with your hands for a few minutes, form a dough ball, and place it back into the bowl. Cover the bowl with cling film and set aside preferably in a warm place (40-50°C / 120°F would be perfect*) for about 45-60 minutes. The dough should rise nicely after that time.*Note: You can heat your oven for some minutes until it's warm, then turn it off and put the bowl with the dough inside the oven.
Shape the pitas
Divide the dough into 5 equal pieces (about 90 grams each) and shape them into balls. Cover them again and leave them to rest for about 10-15 minutes.
Roll out one piece into a circle about 1/4 inch (0.6 cm) thick by using a floured rolling pin. Repeat this step with the other dough balls.
Heat a skillet over medium-high heat for a few minutes. I chose 390°F / 200°C on my induction cooker. Place a pita in the skillet and cook for about a minute. After a while, you will see that bubbles start to form on the surface. Flip the pita over and cook it for a few more minutes on the other side. After flipping it one more time it should puff up and form a large pocket.Note: How much the pita bread puffs up (if it does at all) can depend on how thick your dough is rolled out. If you test one pita and it doesn’t puff up, roll the next one thinner and try again. This can take a little bit of practice.
Repeat this step with the other pitas and keep the cooked ones covered with a kitchen towel. Serve with falafel and a tahini dressing.

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