Pillowy Gluten-Free Pita

Soft, flexible, and lightly chewy gluten-free pita bread made with simple ingredients and no yeast. Perfect for wraps, dipping, or stuffing, this easy stovetop recipe delivers classic pita texture without gluten.

Why you’ll love this recipe

• Soft and pliable, not dry

• No yeast or rising time

• Made on the stovetop

• Perfect for wraps, dips, or sandwiches

Ingredients notes

• Gluten-free flour blend: A 1:1 gluten-free flour blend works best for structure and softness.

• Psyllium husk: Essential for elasticity and chew, mimicking gluten’s role.

• Baking powder: Provides light lift without yeast.

• Olive oil: Adds moisture and prevents dryness.

• Warm water: Activates the psyllium and helps bind the dough.

How to make Crispy Oven-Roasted Okra

In a large bowl, whisk together the gluten-free flour, psyllium husk powder, baking powder, and salt.

Add olive oil and warm water. Mix with a spoon until a soft, slightly sticky dough forms. Let rest for 5 minutes to allow the psyllium to hydrate and thicken.

Divide the dough into 6 equal portions and roll each into a ball. Flatten into thin rounds, about ¼-inch thick, using lightly floured parchment paper.

Heat a nonstick skillet over medium heat. Cook each pita for 2–3 minutes per side, until bubbles form and light golden spots appear.

Remove from the pan and cover with a clean towel to keep warm and flexible. Serve immediately or store for later use.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.