With just a few basic ingredients, you can make vegan, gluten-free pita bread! That’s right, this pita bread recipe requires NO yeast, and you don’t have to worry about any additives or artificial ingredients like you’ll find in store-bought varieties. You can use regular or gluten-free all-purpose flour, as well as whole-wheat flour for a more fuel-filled pita. Best of all, this recipe tastes like a TRUE pita—soft and chewy, but still heartier than regular bread! I chose to make mini pitas, but you can also make larger pita breads if you prefer.
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp coconut oil
2 cups gluten-free all-purpose flour (or regular AP, or whole-wheat)
1/2 tsp salt
1 cup warm almond milk
Preheat oven to 400°F (200°C).
In a large mixing bowl, whisk dry ingredients together.
Add warm milk (heat in the microwave for 30 seconds) and coconut oil, then stir until integrated—but don’t over mix! Dough will be sticky, not dry, and should hold together.
Sprinkle flour on a parchment-lined baking sheet. Scoop balls of dough (I used a 4-teaspoon cookie scoop to make mini pitas) and use oiled hands to press each ball into a circle. Don’t worry about making them perfect—let them be rustic!
Transfer dough circles to baking sheet. Dough should be about 1/8-inch thick.
Bake 10-14 minutes, until pitas are puffing up and slightly browning on the bottom.
Flip and bake another 3-4 minutes.
Allow to cool about 5 minutes before enjoying!
Yields ~18-20 mini pitas (~3-inch diameter)
Serving: 2 mini pitas