If you’ve been missing pita bread since going gluten free, this recipe is going to make your day. This gluten free soft pita bread is easy to make, tastes amazing, and has that soft and fluffy texture you’ve been craving.

A lot of store-bought gluten free pita options are dry, stiff, or just don’t taste right. That’s exactly why I wanted to create a homemade version that actually feels like real pita bread.

The recipe uses simple ingredients you probably already have at home, like gluten free all-purpose flour, olive oil, and yeast. Nothing fancy or hard to find.

These pitas are great for wraps, dipping, or just eating on their own with some hummus. Once you try them, you’ll want to make a fresh batch every week.

Let me walk you through how to make them step by step. It’s a lot easier than you might think.

Why You’ll Love This Recipe

Super Simple Ingredients – You only need six basic ingredients to make this gluten free soft pita bread, and most of them are probably sitting in your pantry right now.

Actually Soft and Flexible – If you’ve ever had gluten free bread that felt like cardboard, this recipe will change your mind. These pita breads come out genuinely soft and pliable enough to fold and stuff with your favorite fillings.

Perfect for Wraps and Sandwiches – Missing the days of grabbing a wrap for lunch? This pita bread is soft enough to use as a wrap, so you can finally enjoy sandwiches, gyros, and falafel wraps again without gluten.

No Fancy Equipment Needed – You don’t need a bread machine or any special gadgets. A mixing bowl, a skillet or flat pan, and your own two hands are all it takes to get these pitas on the table.

Ingredients

2 cups Gluten Free All-Purpose Flour
1 packet Instant Yeast
1 tsp Salt
1 tsp Honey
1 cup Warm Water
2 tbsp Olive Oil

How to Make

Step 1

In a large mixing bowl, combine the warm water, honey, and instant yeast. Let it sit for 5 minutes until frothy.

Step 2

Add the gluten free all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a soft, slightly sticky dough forms.

Step 3

Cover the bowl with a damp towel and let the dough rise in a warm place for 45 minutes.

Step 4

Divide the dough into 6 equal pieces. On a heavily floured piece of parchment paper, roll each piece into a 6-inch circle about 1/4 inch thick.

Step 5

Heat a cast-iron skillet over medium-high heat. Carefully transfer a rolled pita onto the hot dry skillet.

Step 6

Cook for 2 to 3 minutes on the first side until bubbles form, then flip and cook for another 1 to 2 minutes until it puffs up and is lightly browned. Keep warm in a kitchen towel.

Helpful Tips

Check Your Water Temperature

The warm water you use to activate the yeast should be around 105-110°F. If you don’t have a thermometer, it should feel like warm bath water on the inside of your wrist – comfortable but not hot.

If the water is too hot, it will kill the yeast and your dough won’t rise at all. If it’s too cool, the yeast won’t wake up and you’ll be waiting forever for that frothy layer on top.

After 5 minutes, you should see a foamy, bubbly layer sitting on the surface of the water. If nothing happens, your yeast is either dead or your water was the wrong temperature, and you’ll want to start over with fresh yeast.

Use a Gluten Free Flour Blend With Xanthan Gum

Not all gluten free flours are the same. You want an all-purpose blend that already has xanthan gum listed in the ingredients. That’s what helps hold everything together since there’s no gluten doing that job.

If your flour blend doesn’t include xanthan gum, add about half a teaspoon to the recipe. Without it, the dough will crack and fall apart when you try to roll it out, and your pitas won’t puff up the way they should.

Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure both work well here. Stick with a blend you trust and your results will be consistent every time.

The Dough Will Be Stickier Than You Expect

Gluten free pita dough is not like regular wheat dough. It’s going to be soft, sticky, and a little wet – and that’s exactly how it should be. Don’t add extra flour just because it feels different from what you’re used to.

If you add too much flour trying to make it less sticky, your pitas will turn out dry and dense instead of soft and bendable. Trust the recipe and let the dough be a little tacky.

If it’s so wet that it’s impossible to work with, add flour one tablespoon at a time. But a slightly sticky dough is what gives you that soft, pillowy texture you want in a pita.

Frequently Asked Questions

What gluten free flour brand works best for this pita bread?

A good gluten free all-purpose flour blend that contains xanthan gum works best here. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten Free Measure for Measure are popular choices that give you a soft, flexible pita.

If your flour blend doesn’t already include xanthan gum, you’ll want to add about half a teaspoon to the dough. Without it, the pita can turn out crumbly and hard to fold since xanthan gum acts as the “glue” that replaces gluten.