This is THE BEST gluten free pita bread you’ll ever try – and it’s super easy to make! It’s wonderfully soft and it puffs up beautifully, creating a large pocket perfect for filling. You need just 8 ingredients to make it and the dough is a joy to work with, you can knead it and roll it out without any problems whatsoever. The recipe includes both a stovetop and an oven cooking option – both work great and your pita bread will puff up every time.
Servings6 pita breads
INGREDIENTS
- 12 g (2½ tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 10g.)
- 240 g (1 cup) lukewarm water
- 135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely ground/milled brown rice flour instead, but your pita bread might not puff up as effectively.)
- 75 g (⅔ cup) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)
- 10 g (2 tsp) caster/superfine or granulated sugar
- 4 g (1 tsp) instant yeast (If using active dry yeast, use 5g.)
- 4 g (¾ tsp) salt
- 15 g (1 tbsp) olive oil (You can use other oils instead, such as sunflower or vegetable oil.)
INSTRUCTIONS
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If you plan on cooking the pita bread in the oven: Place a baking steel, baking stone or heavy-duty baking tray on the middle or lower middle oven rack and pre-heat the oven to 475ºF (250ºC).
Tip 1: A thoroughly pre-heated oven and a very high oven temperature are crucial if you want your pita bread to puff up.
Tip 2: I usually cook pita breads on the lower middle oven rack, as that makes it easier to transfer them into and out of the oven.
Making the dough:
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You can make the dough by hand or using a stand mixer fitted with the dough hook attachment.
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Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
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In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, instant yeast and salt.
Tip: If using active dry yeast instead, you need to activate it first. Mix it together with 60g (¼ cup) of the water and half of the sugar listed in the recipe (use the remaining water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel and olive oil.
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Add the olive oil to the psyllium gel and mix well to combine, then add them to the dry ingredients.
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Knead everything together into a smooth, supple dough that comes away from the sides of the bowl (it shouldn’t be too sticky to the touch). Scrape the sides and bottom of the bowl as necessary, to avoid any patches of dry flour.
Rolling out & proofing the pita bread:
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