It’s about time we made some pita bread. Real, fluffy, warm pita. I grew up eating Arabic food made by my Grandma, and while not homemade, pita bread was always a part of a meal. Because what saucy, rice filled feast is complete without it?
Needless to say, it’s been missing from my life for quite a few years. Until now. I thought I’d try my hand at making some after seeing a few recipes floating around the web. I simplified it as much as I could. Nothing fussy, just a warm fragrant home-baked pita. I pulled it out of the oven and cracked it open to a steamy, soft center. All the smiles. Perfectly stuff able, scoop able fresh pita bread, but gluten-free.
It’s kind of life changing really. Mostly because of how easy it is. Trust me, if there was an awesome store bought version, I wouldn’t spend the time. Or maybe I would, because these are THAT GOOD. And honestly, not hard at all. Just a simple mix and roll out recipe. Most of the time is spent baking, but I seared them in a pan after for the signature marks and crisp outer crust.
Once they’re done, let them cool slightly and rip them apart to reveal a fluffy, yeasty center. Use your fingers to separate the sides and create a nook for your toppings of choice. Or dip them in some soup or curry. Frankly, they’re delicious just as they are. You decide.
These gluten-free pitas require only a few ingredients. They’re vegan, gluten-free, and amazingly delicious. Plus they’re beautifully rustic. I hope you make these so you have some doughy goodness back in your life too xo Karlie
- Pre-heat oven to 450 degrees F.
- Combine 1 cup lukewarm water with active dry yeast and sugar, let sit 10 minutes.
- Add gluten-free flour, baking powder, baking soda, salt, and 1 Tbsp olive oil and mix well.
- Do not overmix or it will become gummy.
- Separate into 8 dough balls. Roll them out into flattened circles on a lightly floured surface, mine were about 12 cm diameter. There will be some crumbles that won't stick, just let them be and work with the dough that is sticking together.
- Place on a parchment paper lined baking sheet and bake for ten minutes, then flip and bake for 5 more minutes.
- Optional: Remove from oven and place 1 Tbsp oil in a frying pan. Sear the pitas on each side for about 5 min each, on medium heat. Be careful to watch so they don't burn.