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gluten free pita bread whole

Gluten-Free Garlic Pita Bread

GeorgiaDm
Making your own pita bread is quick and easy. With this recipe you will have a fluffy, soft, and garlicky pita bread that is also gluten-free and perfect for a large number of uses.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Basic recipe
Cuisine Greek, Mediterranean
Servings 12 pita breads
Calories 147 kcal

Ingredients
  

  • 250 g/8.8 oz all-purpose flour gluten-free
  • 100 g/3.5 oz corn flour gluten-free
  • 2 teaspoon baking powder gluten-free
  • ½ teaspoon sea salt
  • 2 tablespoon olive oil extra virgin
  • 2-3 cloves garlic minced
  • 390 g/13.75 oz Greek yoghurt full fat

Instructions
 

  • In a large bowl, add the flours, the salt, and the baking powder and mix until combined.
  • Make a well in the middle and add the yoghurt, garlic, and olive oil.
  • Knead the mixture until the dough that is soft, and a little sticky.
  • Transfer the dough into a floured working surface and knead until smooth. Press the dough into a disk, about 22cm (8.6inches).
  • Divide the dough into 12 equal pieces and roll them into balls. Dust with some extra flour to help the dough from drying and cover with a kitchen towel.
  • Place a non-stick pan on medium heat and let it get hot.
  • Using a rolling pin, roll the balls into disks, one at a time.
  • Brush the pan with some olive oil, poke some holes with a fork in the pita and place it to the pan.
  • Cook until golden on one side, then brush with some olive oil on the top and flip the pita. Cook until the other side is golden and remove. Use a wooden spoon or a spatula to press down the pita to give more color.
  • Continue until all the pitas are done. Add the filling of choice and wrap them or cut them into pieces.
  • Enjoy!!

Notes

This recipe makes 8-12 pita bread pieces, depending on the size of the pita. Make them any size that you like and need.
Brush the pan with a little bit of olive oil. Brush also every pita bread, with olive oil, before you flip it into the pan. This will ensure a better color and a crunchier crust. 
Cook the pitas in a preheated, nonstick pan or skillet, on medium heat. You want the pita bread to cook slowly and all the way through.
Store the pitas, after they cool completely, in an airtight container, in the fridge, for up to 5 days.
Freeze pita bread, after they cool completely, by placing them in layers, with parchment paper between each pita, for up to 3 months.
 
Keyword bread, fluffy, quick