Gluten-Free Pita Bread (The Bakermans Flour Method)
These pitas are soft and flexible with the potential to form a partial pocket when cooked at high heat. While gluten-free dough behaves differently from wheat, this method produces a light, layered interior suitable for filling.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
rest 15 minutes mins
Total Time 34 minutes mins
Course Lunch
Cuisine Middle Eastern
- 300 g Bakermans Gluten-Free Bread Flour
- 5 g salt
- 5 g fast-action yeast
- 1 tsp sugar
- 1 tbsp olive oil
- 300 –320ml warm water
Dough
In a bowl, combine the flour, salt, yeast and sugar.
Add the olive oil and warm water, mixing until fully combined. The dough will appear soft.
Leave to rest for 5–10 minutes to allow the flour to hydrate. The dough will thicken slightly and become more workable.
Divide into 4–6 portions.
On a lightly floured surface, gently shape each portion into a ball, then press into rounds approximately 12–15cm in diameter and about 5–7mm thick. Avoid rolling too thin.
Leave to rest for a further 10–15 minutes.
Cooking (Frying Pan Method)
Heat a heavy frying pan or cast iron pan over a high heat.
Cook each pita for 1–2 minutes on the first side until lightly coloured, then turn and cook for a further 1–2 minutes. Press gently with a spatula to encourage puffing.
Remove from the pan and cover briefly with a cloth to retain steam.
Cooking (BBQ or Pizza Stone Method)
Preheat a pizza stone on a BBQ or in the oven at its highest setting (ideally 240–250°C or higher) for at least 20–30 minutes.
Place the pitas directly onto the hot stone. Close the lid if using a BBQ.
Bake for 2–4 minutes until puffed and lightly browned. Most will form a partial or full pocket.
Remove and cover briefly with a cloth to retain softness.
Very high heat is essential for puffing. Gluten-free pitas may not form a perfect hollow pocket but will still open easily when sliced.
Avoid making the pitas too thin, as this prevents proper separation.
Best eaten warm.