With just a few basic ingredients, you can make this vegan, gluten free pita bread recipe! And, this homemade pita bread requires NO yeast, for even easier preparation. Plus, you don’t have to worry about any additives or artificial ingredients like you’ll find in store-bought varieties.
Best of all, this recipe tastes like a pita should—soft and chewy, but still heartier than regular bread!
Originally, I made this recipe to pair with bean dips as shown in the video above. But, it can really be paired with anything—or eaten completely plain! Warm it up in a pan or on the grill and you’ll be in pita bread heaven!
Put Pita on the Table
This gluten free pita bread recipe is simpler than you might think, and pretty versatile. You can use regular or gluten free all-purpose flour, as well as whole-wheat flour for a more fuel-filled pita.
Of course, a traditional homemade pita bread recipe requires yeast, rising, waiting, more rising, and more waiting. And, thereby: impatience… My favorite thing about this easy gluten free pita bread recipe is we don’t need the yeast, meaning less time waiting before enjoying!
I also chose to make mini pitas, but you can also make larger pita breads if you prefer. Either way, I would suggest keeping an eye on the pita in the oven. Depending on the size, you may need to adjust the temperature/time slightly to make sure they cook through all the way.
A Pita Pocket?
Traditionally, a pita can be opened to form a pocket for a filling, and some also know “pita” as “pocket bread!” But, because we’re skipping the yeast frustration with this homemade gluten free pita bread recipe, they won’t puff up as much. Which, unfortunately, means you likely won’t get that naturally occurring pocket.
You can, however, still slice these with a bread knife to fill them with salad, sandwich fillings or other ingredients of your choosing. Really, this gluten free pita bread recipe is a bit softer and more similar in texture to “naan.”
Personally, I love to enjoy this soft homemade pita bread with dip. It’s perfectly chewy and dense, with a sweet and savory flavor that pairs well with hummus, feta dip, or spinach artichoke dip! And, you get to fully savor the delicious homemade pita texture, since it’s not overshadowed by tons of fillings.
2 cups gluten-free 1-to-1 flour (I used Bob’s Red Mill) 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup warm almond milk, or milk of choice (heat in microwave 30 seconds) 1 Tbsp coconut oil, melted
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 ⅛-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!
Store in a zip-top bag or airtight container at room temperature for 5-7 days. In hotter or more humid climates, you may wan t to store in an airtight container in the fridge.
Yields ~18-20 mini gluten free pita breads (~3-inch diameter).