Making your own yeasted pitta bread is easier than you think. This recipe using pysllium powder as a binder which also makes the dough easier to shape and cook. Delicious served with soups and stews or just a bowl of hummus.

Gluten Free Pitta Bread


Makes 4 pitta breads

Preparation time: 15 minutes plus 1 hour proving

Cooking time: 3-5 minutes per pitta


Quick Tip

I use pysllium powder – you can use the flakes or husks but you may need to increase the amount by an extra tsp. Psyllium is a great way to add soluble fibre to gluten free breads.


  1. Place the yeast and sugar in a jug with the warm water and whisk well.
  2. Add all the other ingredients to a bowl and mix well. Pour in the yeast mixture and beat with a wooden spoon to form a soft dough.
  3. Cover the bowl with cling and leave for 1 hour to prove.
  4. Dust the work surface with some gluten free flour
  5. Turn out the dough and knead lightly. Divide the dough into 4 pieces and flatten each piece into a thick oval shape.
  6. Heat a skillet or frying pan – I lightly grease it with a little olive oil.
  7. When medium heat add the pitta and cook for 2-3 minutes then flip over a cook for a further minute or two.
  8. Repeat with the remaining pitta breads. Eat immediately or place on a rack.
  9. You can reheat these in the oven when you are ready to serve.
  10. These can also freeze for up to 1 month.

Did You Know?

Open freeze these pitta breads on a tray until firm then place in containers or freezer bags to freeze. You can then cover in foil and bake in the oven to reheat from frozen.

200ml warm water

1 sachet fast acting yeast

2tsp caster sugar

250g gluten free bread flour

1tsp apple cider vinegar

2tsp olive oil

2tsp baking powder

2tsp psyllium powder

1/2 tsp salt