If you are gluten-free, you might realize just how much bread is missed in your life. It is served at nearly every dinner and breakfast table. Wheat bread is a filling and satisfying option that is no longer available to people with gluten sensitivities.
Pita bread is a staple in many cultures as the go-to bread for any meal. It is light, chewy, and has a pocket inside for stuffing sandwich ingredients. Some say it is the perfect bread!
For those of us who cannot eat bread, pita is not a food that is enjoyed by people sticking to a gluten-free diet. That is, until now.
This simple gluten-free pita bread recipe will bring back memories of enjoying warm bread right out of the oven. It is a baked delight that is done in under 30 minutes. You could even make this simple pita for lunch and have hot, fresh pita bread in a very reasonable amount of time.
To make this gluten-free pita the best, start with 1-to-1 gluten-free flour. This is a flour mix designed to mimic the flavor and texture of wheat flour without the stomach ache. This is also the perfect flour for any type of bread baking, dredging, or making sauces. It’s a great thing to keep in the pantry!
You’ll notice an absence of yeast in this recipe, and that is because this is a quick bread. Yeast is not necessary for this pita, although there are plenty of gluten-free bread recipes that do use yeast. Omitting yeast allows this bread to be done in under 30 minutes.
For a familiar flavor, this pita uses plain yogurt to give moisture and a tang that is associated with pita. Many traditional pita recipes also use yogurt, but you can omit it if you are dairy-free. You can also swap the milk in this recipe for almond or oat milk to make it dairy-free and vegan.
Once the dough is mixed, this pita only takes 12 minutes to bake. It’s recommended to flip the pita halfway through the baking process to get even browning on both sides. You will want to allow the pita to sit for 5 minutes before enjoying it.
Once the pita is cooked and cooled, the topping options are endless! Make a deli meat sandwich, a BLT, a falafel pocket, or even a PB&J. You can also use this pita recipe to soak up savory soups and stews.
If you have a little time and patience, this recipe is highly recommended as the best gluten-free pita recipe ever. Give it a try and see for yourself!
In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together.
In another bowl, mix the yogurt, milk, and coconut oil. Heat this mixture in the microwave for 30 seconds.
Add dry ingredients to the wet ingredients and mix to combine. The dough should hold together and be sticky, not dry. Stop mixing once the dough begins to hold its shape when you press it together. It is fine if you still see dry pieces of flour, you do not want to overmix this dough.
Sprinkle some flour on parchment-lined baking sheets. Scoop dough with a measuring spoon or ice cream scoop. Ensure they are all similar in size so that the pita bakes evenly. Roll into a bowl with your hands and place the pita onto the floured baking sheet. Use your hands to flatten each pita into a circle, about ¼-inch thick.
Bake for 10 minutes. Remove the pita from the oven and flip. Continue to bake for another 2-3 minutes until both sides are browned.
Allow them to cool for 5 minutes before serving.
To revive day-old pita, warm in the oven or the toaster for 4 minutes before enjoying.