Does working on gluten-free dough frustrate you sometimes? If yes, you’re going to fall in love with this yeast dough gluten-free pita bread recipe. With the appropriate ingredients, making a soft, chewy, and freezer-friendly gluten-free pita bread is going to be an enjoyable experience.
Years ago when I started the gluten-free diet, I figured those days of kneading and rolling pastry dough were gone for me. However, after the discovery of psyllium husk powder last year, I was so thrilled to be able to sink my hands into workable dough again. Only this time, it was with gluten-free, yeast dough. Now I don’t miss the wheat at all!
Although psyllium husk powder can’t totally mimic what gluten does in yeast dough, it binds the dough strong enough that you can easily knead and roll. You can easily transfer it to the pan without it falling apart. Better yet, it makes the dough soft and chewy.
By the way, did you notice the pocket? When they are warm, you can easily insert a sharp knife and cut the pocket. My husband, Brad, was so happy about how well these yeast dough gluten-free pita breads turned out. “I can’t believe how much stuff I can cram into these pockets without their tearing or breaking” he said. “It’s even easy to cut the pockets! And they’re Gluten-Free for crying out loud!”
Growing up in China, I remember a famous street food that was a vegetable filled wheat pita pouch (or flat bread for a closer name). My favorite is seaweeds salad filled pita bread. The way we make the Chinese version of pita bread is to let the rolled dough cook on a flat, hot, iron surface until the dough is set and then transfer it into an open-fire oven to bake for a few minutes. No one can resist hot, steamy, soft pita bread. Now, I can enjoy my homemade, yeast dough gluten-free pita bread filled with my favorite seaweeds salad. Like I said, I no longer miss the gluten one bit!
Not only are these pita breads great to enjoy with healthy fillings, dips, and salsa, but they also make a fantastic mini pizza crust. Any leftovers can be stored in a freezer bag and kept frozen for up to a month. You can reheat them in a microwave for a couple minutes. They taste even better when they’re warm.
- 2 cups 300 g all-purpose gluten-free flour (see note)
- 1½ teaspoons 5 g psyllium husk powder
- 14 g plant-based protein powder
- 1½ teaspoons active dry yeast
- 1¼ cups water
- 1 tablespoon canola or vegetable oil
- Whisk together all dry ingredients in a large mixing bowl. Add water and oil. Knead by hand. The dough should not be sticky or runny at this point. Preheat oven to 200 °F and turn off the oven. Cover the mixing bowl with lid or plastic wrap and place it in the warm oven. Let the dough rise for at least 45 minutes.
- Remove the dough from the oven. Lightly dust a working surface with some gluten-free flour and transfer the pita bread dough onto the surface. Roll the dough gently to form a smooth ball and then divide the dough into 5 pieces.
- Roll each piece gently to form a smooth ball and then flatten the ball to form a disc. Use a rolling pin to form each piece into a disc 5 inches in diameter. Let them rest on the counter for 5 minutes.
- Preheat the oven to 375 °F. Heat a lightly greased cast iron skillet over high heat. When the skillet is hot, carefully place one disc into the skillet and reduce the heat to medium high. Cover with lid and cook for 1½ minute on each side. Transfer slightly cooked pita bread onto a large metal baking pan. Place the baking pan into the oven and bake for 3 minutes. Repeat this process for the rest of the discs.
- Remove the pita breads from oven. Let them cool slightly before serving.
You may use store-bought gluten-free flour for this recipe.
you mention oil in the first line of instructions. how much oil does the recipe need?
Thanks for catching that. I just updated the ingredients. I used 1 tablespoon of oil in this recipe. I hope you’ll enjoy them.
I gave this a go this morning. Thanks for sharing your recipe!
I was wondering what the purpose of the protein powder is?
Also, my dough came out very loose and sticky (had to add a good half (if not a whole) cup of flour to get a good consistency. Is that something to do with the (store bought) flour blend? Or maybe the psyllium? I’d really appreciate your insight.
Yes, most store-bought gf flour blend use xanthum gum powder as “binder”. Psyllium husk can make huge difference for the texture.
HiJoyce. Tried your naan which was amazing..then tried pita but lacked flavor and didn’t puff into pockets. Please suggest thickness to roll the dough.