Description
This easy pita bread recipe yields light and fluffy pita pockets in just 30 minutes. Using simple ingredients like gluten-free flour, baking powder, and a mix of oil, egg, and milk, you can quickly prepare soft pitas on the stovetop or bake them in the oven. Perfect to pair with Mediterranean dips like tzatziki or hummus, or as a base for wraps and sandwiches.
Ingredients
Scale
Dry Ingredients
- 2 cups flour (gluten-free 1-to-1 blend)
- 2 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 tbsp oil (olive or avocado)
- 1 large egg (room temperature, whisked)
- ¾ cup milk (cashew, soy, or almond)
Instructions
- Mix Dry Ingredients: Add the flour, baking powder, and salt to the bowl of a stand mixer and blend until well combined.
- Add Wet Ingredients: Pour in the oil, whisked egg, and milk. Mix on medium-low speed for 1–2 minutes until the dough begins to form a ball.
- Prepare Dough: Lightly dust a cutting board with flour and transfer the dough ball onto it.
- Divide Dough: Cut the dough into 8 equal pieces to ensure uniform pita sizes.
- Form Balls: Roll each piece into a smooth ball using your hands.
- Flatten Dough: Using a rolling pin or your hands, flatten each dough ball to approximately 4 inches in diameter and about ¼ inch thick.
- Cook in Skillet (Option 1): Heat a large skillet over medium heat. Place 2–3 pitas in a single layer without overlapping.
- Cook First Side: Cook for 2–3 minutes until bubbles appear and edges start to crack.
- Flip and Cook Other Side: Turn the pitas and cook for an additional 2 minutes. Repeat for remaining dough pieces.
- Bake in Oven (Option 2): Preheat oven to 425°F (220°C) with a baking sheet lined with parchment paper inside.
- Bake Pitas: Place flattened dough pieces in a single layer on the hot baking sheet and bake for 6–8 minutes, flipping halfway through for even cooking.
- Serve: Enjoy the warm pita breads with homemade tzatziki sauce, hummus, or Greek turkey meatballs for a delicious Mediterranean meal.
Notes
- Using gluten-free 1-to-1 flour blend makes this recipe suitable for gluten-free diets.
- Milk alternatives like cashew, soy, or almond milk can be substituted to keep it dairy-free.
- Ensure the egg is at room temperature for best dough consistency.
- The cooking method can be either stovetop skillet or oven baking, depending on your preference and equipment.
- Lightly dusting the surface and rolling pin with flour prevents sticking.
- Serve fresh for the softest texture; leftover pitas can be reheated in a toaster or oven.
