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Soft and puffy no-knead gluten-free pita bread fresh from the oven

No-Knead Gluten-Free Pita Bread

Enjoy soft, warm, and puffy pita bread that's gluten-free and easy to make without any kneading!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Side, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups certified gluten-free all-purpose flour blend Ensure it's a blend suitable for baking.
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon instant yeast Make sure it's certified gluten-free.
  • 1 teaspoon sugar or honey Honey can be skipped for a vegan option.
  • 3/4 teaspoon salt
Wet Ingredients
  • 1 1/2 cups warm water Warm enough to activate the yeast.
  • 1 tablespoon olive oil
Optional Flavorings
  • garlic powder or dried herbs For additional flavor.

Method
 

Preparation
  1. In a large bowl, whisk together the gluten-free flour, psyllium husk powder, yeast, sugar, and salt until well combined.
  2. Pour in the warm water and olive oil. Stir with a spoon until a thick, sticky dough forms.
  3. Cover the bowl and let the dough rest for 20-30 minutes.
Shaping and Cooking
  1. Lightly oil your hands. Divide the dough into equal portions and gently press each into a round disk about 1/4-inch thick.
  2. Heat a non-stick skillet over medium heat. Cook each pita for 2–3 minutes per side, until lightly golden with small puffy bubbles.
  3. Transfer cooked pitas to a clean kitchen towel and cover while cooking the remaining dough.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat on a skillet for a freshly cooked feel.