Easy Gluten Free Pita or Naan Flatbreads

Easy Gluten Free Pita or Naan Flatbreads

My oven is broken. It’s a simple statement but a debilitating problem for any baker. I have been working on this gluten free pita or naan flatbreads recipe for weeks, baking it so many times in so many different ways, that it has even occupied my dreams. (There’s hardly a dream worse for a baker than nightmares of burned bread!)

My GF Naan was a big hit at the elementary school's international night, where it drew people to the India table!

My GF Naan was a big hit at the elementary school’s international night, where it drew people to the India table!

After baking this pita or naan flatbreads recipe out at temperatures ranging from broiling to 300° F, in commercial gas heat ovens, electric home ovens and even a gas grill, the net result is that, to get these beautiful breads to puff up enough to part the middles for soft pita bread to envelop your favorite sandwich filling, but crisp up enough on the outside to have a slight crunch and a gorgeous lightly browned hue typical of Indian naan, the dough needs to be mixed as little as possible and the oven temperature needs to be just right — a perfect 425° F oven will do nicely.

Of course I must sheepishly admit that each time I baked this recipe out as I perfected the recipe for you, I and all others present ate each batch, polishing off every one of these breads, regardless of whether we deemed the results “less than perfect.” Even when these were cooked too long or not long enough or at a not-ideal temperature, they were still amazingly delicious!

Especially because there are so few ingredients in this recipe, it is critical that you use the right ones, namely the gluten-free flour. I hear from folks all the time who try my recipes and use different flour blends and combinations and wonder why they don’t turn out. Gluten-free flour blends are all very different; my gfJules™ Flour is fine, light, tasteless and adds stretch to recipes where ordinary gluten-free flours fail. That’s why it’s been voted #1 AGAIN in the 2017 Gluten Free Awards. Don’t waste your time with gritty rice flour blends or funky tasting bean flours or ancient grain flours that are heavy and won’t puff up beautifully in this recipe. Just don’t. If you want these yummy flatbread pitas to turn out right, use the right ingredients and you’ll be a happy baker. I promise!

So don’t be daunted by my trials and tribulations – you can bake this recipe with the right ingredients in a miscreant oven and still come out with pleasing results!

gluten free pita or naan flatbreads - gfJules

 

flatbread kids

If 2nd graders can do it, so can you!

 

I baked this gluten free pita or naan flatbreads recipe at our church with the 2nd grade Sunday School class and we all got our hands in the dough – it’s a wonderful, tactile experience that should be shared!

Keep in mind that if 2nd graders can spread this dough into delicious rounds, you can too. Vegan, yeast-free, dairy-free, and of course, gluten-free, there should be nothing keeping you from making this recipe soon and often!

gluten free pita bread gfJules

Easy Gluten-Free Flatbreads, Pita or Naan Bread

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Ingredients:

  • 2 cups (270 gr) gfJules™ All Purpose Gluten Free Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. coarse sea salt
  • 1/4 tsp. fine sea salt
  • 3/4 cup warm milk (dairy or non-dairy soy, coconut, almond, etc.)
  • 1/4 cup warm yogurt (dairy or non-dairy soy, coconut, almond, etc.) OR 1/4 cup milk
  • 1 Tbs. vegetable oil or coconut oil, melted
  • Additional oil for hands

Method:

Preheat oven to 425° F.

Whisk the dry ingredients together in a large bowl. Warm milk and yogurt, then add with oil to the bowl and blend, just until integrated. Do not over-mix or the breads may become gummy when baked. The dough will hold together once mixed, and be slightly sticky. It should not be dry.

flatbread making collage

Sprinkle more of my gfJules™ Flour onto a parchment-lined baking sheet. Using a large spoon or ice cream scoop, place six balls of dough onto the prepared, lined pan. Pour a teaspoon of oil into your hands and then press with your palms to spread each ball into a 5-inch circle, flattening with your palms; add more oil to your hands as necessary. The dough should be approximately 1/8 inch thick. Repeat with other balls of dough.

gltuen free flatbread video still

Watch this short clip to see when to flip your flatbreads!

I recommend monitoring this recipe in your oven the first time you try it. Bake for 10 minutes, OR until the breads are puffing up and browning slightly. Flip to the other side and bake for an additional 3-4 minutes. (You may also pan saute the breads lightly to brown the high points like traditional naan baked in a tandoor oven.)

(click here to watch the flatbreads video)

If you tear open one of the breads, it should be fully cooked and have some pockets of air; it should not be gummy or look uncooked inside. If it is gummy or not fully cooked, return to the oven and monitor until fully cooked. That being said, these breads may appear slightly gummy when hot out of the oven; let them cool for at least 5 minutes before tearing or cutting so the structure of the breads will set first. Note the times and temperatures for your oven, so that next time you bake these flatbreads, you will know what produces the best results with your oven.

Makes 5-6 flatbreads. Use for personal pizza crusts, naan, pita breads or cut into triangles and toasted or broiled for crisp toast points.

gluten free pita sandwich

139 thoughts on “Easy Gluten Free Pita or Naan Flatbreads

      • thanks! That was my recollection that they were all eggs, but I couldn’t remember off the top of my head!
        ~jules

    • It does look a little like cloud breads, but from the cloud bread recipes I’ve seen, they are very different and the texture inside is also different. Give it a try and let me know what you think!

  1. When substituting yogurt for milk, does the milk need to be warm or cold? The 1/4 cup of milk in the recipe calls for it to be warm anyway, but seeing as yogurt is cold, i’m guessing the substitute milk should be cold too??? Or does it matter, so maybe room temperature then??

    • Hi Orla, it’s generally a good idea for all ingredients to be room temperature when adding to recipes, unless it’s something where the butter is specified to be cold. In this recipe though, there is no yeast and no egg, so it’s less critical for the milk and yogurt to be room temperature, although you may find that they integrate better when they are all the same temperature. I hope this helps!
      ~jules

    • Total disaster. They didn’t stick together and they stayed flat. I think they should be called Pita Pucks! I think they need an egg. Didn’t use your GF flour, but used RobinHood GF flour. Tell me what I did wrong. I followed the recipe exactly.

      • Hi Janice, I’m sorry you didn’t have success with this recipe, but if you’re not using my flour, that would be the problem. All gluten-free flour blends behave totally differently, and perhaps the blend you used would need more liquid or an egg. I haven’t worked with that blend before. Here’s some more information on different gluten free flours so you can compare what’s in that blend and maybe even make a blend yourself that would work better with the recipe I give. I know folks in Canada often make one of my homemade blends if they don’t live close enough to the border to order my flour more inexpensively. I hope that helps!
        ~jules

  2. A real gf gyro?! Wow! Just finished the gf hamburger buns. They turned out great…just need a little longer baking time in my oven next time. Time to order more gfjules flour.

    • You bet, Marilyn! So excited you loved the hamburger buns, too! I can’t wait to hear what you think of having a real gyro again!
      ~jules

  3. I have been thinking about Pita bread lately. We have a vegan/gluten free place that sells them for 4.00 a piece and I can’t bring myself to pay that price, but I love pita bread, I can’t wait to try this recipe!

    • OUCH! That’s a crazy expensive pita! Good that you’re now armed with the tools to make them yourself for coins, not dollars! 🙂
      ~jules

  4. Avoiding nightshades and gluten due to my skin condition, I have been looking for a GF bread recipe that would have a normal bread texture and I have just found it! Thank you Jules.
    I did substitute all of the flour with 1.5 cups buckwheat and 0.5 cup cornflour, it turned out beautiful with lovely crust and fluffy inside. I am so happy, this will become a regular one for me

    • Oh Liisa, that is so fantastic to hear! I’m thrilled that you have a new go-to real bread recipe that suits your dietary needs. Happy Baking!!!
      ~jules

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    • Hi Karla,
      YES! I freeze them all the time. Actually what I do is cut them open (once cooled) and then put them in a freezer bag. I take out a pair and toast it for sandwiches at lunch and they’re fantastic! So glad you love the recipe, too!
      ~jules

    • Hi Maryann, although you could use some portion of almond flour in place of my gfJules flour blend, I wouldn’t recommend a whole substitution. The almond meal has a totally different texture, consistency and moisture retention properties, as well as the fact that there would be no binders if you only used almond meal. I don’t think this recipe would turn out as you’d hoped, and certainly not as pictured. If you’d like to use some almond meal in place of my flour, I’d start with 1/4 cup and see how it turns out — take good notes so you know for next time, and let me know if you experiment. I’d love to hear about your results (I’d be in the kitchen all day every day playing around with this kind of thing if I could!). 🙂
      ~jules

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  8. Made this tonight and it was so good. I used it to make a pulled pork sandwich.

    Last night I used your pizza crust mix. It was delicious, however, it seemed to result in “flaring” up a rash problem I have. I think I may need to avoid yeast. So that leads to the question, is there any yeast-free way to make your pizza crust mix?

    I am wondering the same thing about your bread mix?

    I recently purchased value size boxes of each of these and want to be able to use them. Thanks for any help you can provide. It is so nice to be able to eat somewhat closer to normal. And I love that your products have such excellent flavor.

    • Hi Mary, so glad you’re enjoying the recipes and my mixes!!
      I have had readers tell me they’ve used my pizza mix without the yeast and they like it a lot – it will be more like a thin crust, cracker-style crust, but as you mentioned, the flavor will still be good. You could also try adding 2 teaspoons of baking powder to the mix to give it a little more puff!
      There is already some baking powder and baking soda in the bread mix, so maybe bake the bread as rolls instead (use muffin tins) so there’s less weight in the dough for the chemical leveners to rise it.
      Let me know how your experimenting goes!
      ~jules

  9. Just finished making the pita/naan/flatbread recipe. Everything went together well. Made no substitution’s, got zero puff, and both my husband and me taste a different flavor in the bread. I can’t even compare it to anything I have tasted before. Could it be the baking soda? My baking powder has a expire date of May 30 2015, is that the culprit for no rise?
    Love your products.

    • Hi Alma, you are right to suspect the baking soda. It can cause an off taste if it’s absorbed anything in your pantry or fridge and it definitely could cause the lack of rise if it’s expired or is past it’s prime because it’s been open. A good rule of thumb is to replace open baking soda after 3 months to be safe.
      So glad you love my products and I hope with fresh baking soda, you’ll love this recipe too!
      ~jules

  10. Hi Jules. I have the added misfortune of being highly allergic to yeast, so even finding GF breads, doesn’t cure everything for me, but I crave something! I have used your flour for years, and also tried your tortilla recipe a few times, but I have health issues and its just too hard for me to not have it stick, and they turn out hard, and I make a terrible mess for just a few tortillas, etc. I tried this Pita/Naan recipe yesterday, but again, they are hard and not airy at all. I know that ovens are all different, but was hoping you have some advice. I did bake them the original 10 minutes, but they looked gooey inside, so let them stay in 2, then 2 more minutes. Maybe that’s why they were hard? idk….but I thought this would be easier than trying to get the tortillas right. Thanks for any advice( I used almond milk, and SO delicious yogurt)

    • Hi Sandy,
      I will be sharing my yeast-free bread recipe soon (it’s on my very long to-do list); you’re not the only one who could benefit so much from this recipe! It’s in my book, Free for All Cooking, if you have that, but I haven’t had time to put it on the blog yet.

      As for the tortillas, if they’re turning out hard, I would say the dough was overworked or not quite wet enough and they very likely cooked too long. It’s amazing how little they need to cook to be done and still be soft. Also, don’t roll them out too thin, or they will get crispy, especially around the edges.

      For the pita/naan, sounds like they must have cooked too long – did you flip them and continue the bake? Next time only cook them 10 minutes and don’t break them open until they’ve cooled some. I’ve found that with recipes like this one, and even pancakes!, they can be gooey looking while they’re still hot and as they cool, the texture and consistency perfects. It can be tempting to break them open too soon and be fooled into thinking they’re not done yet. That’s where I would start with these recipes. Times like this, I wish I could just pop over to your kitchen and bake with you to help get it right! Keep me posted, though. I’ll help all I can from here!

      Don’t give up on bread – there are times when we all really just want some bread! Another thing to try is my Irish Soda Bread recipes. The newest one I posted on the site makes a great sandwich and French Toast, too!
      ~jules

      • Thanks Jules. Yeah, I do have that cookbook for the bread recipe, but just can’t eat all those grains it has. I need something pretty basic. I will look into the Irish Soda bread. Thanks for the tips on the pita/naan. You are probably right. I hate to cook/bake and I am not well enough to stand around and do it too much so I have to do what’s fastest and easiest! I wish you could be here too! Thanks for the help!

        • I hope it does help, Sandy! The pita/naan recipe is pretty quick, so maybe try that one again with my tips and see how it goes. Let me know!
          ~jules

          • Me again Jules. I just wanted to say that I tried the Naan again and only baked them 10 minutes like you suggested, and they came out great! I did notice this time that they puffed up like you mentioned, so not sure that I made them correctly the first time because they didn’t, and I have brain fog from various illnesses, and don’t always follow things right, so maybe that was it too? SO sorry! Anyway, just made a chicken makeshift “sandwich” with it, and it was oh so good! thanks! I so miss the consistency of something “bready” since I can’t have yeast too, and this fills the bill. Are these able to be toasted too?

          • Hi Sandy,
            That’s WONDERFUL! So happy you made it work for you this time!!! That’s why I tell people never to give up on a recipe until they’ve tried it again. Sounds like you nailed it this time! To your toasting question, absolutely! In fact, I usually make a batch and freeze most of them, thawing whenever I want a sandwich by putting one in the toaster – perfection!
            ~jules

    • Hi Sandy, My wife has the same issue. has been off yeast for about a year, which is hard enough for a bread lover, then the doc says that gluten is aggravating the thyroid condition. So now we’re having to recheck and relearn the GF mine field as well as the yeast. I just didi this flat-bread recipe – and forgot the soda!! But since I was using it for pizza dough, it came out great!! Tomorrow I’ll do it again with the soda and do bread-sticks with it – OK I;ll do a real nan or two. This really is a great bread!
      SR

  11. I tried these today and they were pretty easy to put together. I had to sub about 1/2 a cut of flour with Nameste Perfect Blend cause I ran out of yours. I also think my baking soda was too old. They taste great and the mixture preformed much like you described. No puffiness at all and the center could have used a few more minutes despite being in the oven at least 5 – 7 minutes longer than called for. There was not really a “look” of pita bread, but tasty. It was easy enough to try again once I get more flour and new baking soda.

    • Hi J, good to know they still turned out ok, even though you had to make some substitutions! I’m also glad you found the recipe easy enough to want to try again soon! Sometimes it takes trying a recipe to see just how fast and simple it can be. I’m glad you enjoyed them!
      ~jules

  12. I used this recipe to make naan… I spread out the dough more, about 7 inches in diameter, and cooked them on a griddle, my indoor solution for when I don’t feel like cooking them on the grill… I was absolutely pleasantly surprised! I had only had traditional naan before, and this was my first time baking with anything other than all purpose or bread flour… I couldn’t believe how much more full I got off of one naan, and how similar in texture and taste it was! I will definitely use this recipe again, and next time I will bake them in the oven to make Pitas. Thank you! I looked at so many different recipes and am so glad I decided to go with yours!! :D

    • I have made GF naan before and used a cast iron pan -preheated in the oven – and it makes a big difference – all the poof without the flipping. Can’t wait to try this recipe as it seems so much easier!

      • Hi Mary-Emma,
        I’ve tried that method, as well, and I did like how it crisped the puffy parts of the breads, just like naan! It is more work, though, and the results were somewhat less consistent, so I published these oven directions instead. You should try half the dough with each method and see which you like better! I’d love to know what you decide!
        ~jules

  13. I just tried baking these and they came out great. Used your flour and followed your directions with one exception. My homemade yogurt had gone bad so I used homemade sour cream instead. I must say the substitution worked great. The breads smelled great and puffed up like you said. However when I flipped them after 10 min. They got compressed. I think in the future I will try not flipping them and see what happens. I think for naan bread flipping is ok. But I lost the puffiness by flipping them. The flavor was good! They will make nice personal pizzas later today.

  14. omit the baking soda. It really has a bad taste. Mine did not rise (sad face). The flavor would have been good without the baking soda. I am a professional chef/baker.

    • Hi Angela, how thin did you press the dough? Uneven (thicker) spots are the ones that puff up and rise. I’m sorry that you didn’t care for the baking soda taste – you could sub baking powder if you prefer that taste, but some leavening works best in this recipe.

  15. SUCCESS!! Jules, I just made these for dinner and they turned out close to perfect. I undercooked them about 1 minute (guess) but rather than that than overcooked. I didn’t try to split them as they were slightly underdone. Even my husband liked them. Served them with red lentil soup with coconut milk and tri-colored quinoa. Beautiful. Thank you so much for this recipe.
    PS how do you store them? in the fridge or on the counter top?

  16. You provide a really valuable service for the gluten-free. There are so many unreliable recipes out there that I appreciate yours. I do have two comments. First, I would like to see the recipe first, and then the back story. Scrolling and scrolling to find the recipe can be frustrating! Second, the search function doesn’t seem intuitive and sometimes there’s a message saying that the page can’t be found. Maybe your software experts can look into this.

    • Hi Rebecca – thanks so much for your feedback and for your kind words! I’m always looking to improve the user experience on the blog, so I truly appreciate your comments. Have you seen the “clean print” function that we offer? You can cut the back story, photos … anything else you want and just print the recipe, if you like. I’m not sure what to say about the search function, as it’s run through google. If you can give me an example of something that you searched for that didn’t work, that might help me to figure out what’s going on there. Thanks!

  17. Hi there!
    I got your flour (and oats and cookie mix and pizza crust and…) in the mail and was so excited to try this recipe. I’m new to GF baking (having owned my own gourmet dessert company…had to switch everything up when I went GF and nut free for my kids allergies about 2 months ago!). I could not get these pita to puff–I used your flour, followed recipe to a T, and they are dense and gummy. I am getting so frustrated with GF cooking–I’m used to baking everything from scratch and now I have one fail after another. Help!!! Do you teach cooking classes? Thank you!

    • Hi Mikaela, I’m sorry to hear that you’re having trouble with this recipe. There are a couple things that might have gone wrong. First, be sure they are not over-mixed. Only mix until the ingredients are integrated; if you beat the dough further, it can make it gummy. Second, I would look at the temps of your oven. Perhaps turn it down a bit – it could be cooking the outsides too fast and not allowing the dough to rise or cook all the way in the middle. Finally, when you press the dough out, use your palm and don’t compress the dough a lot. I leave the thickness uneven and the thicker parts puff up more. I also make the edges thicker so that these are easier to slice when they are cooked. Try those techniques and see if that works for you. This recipe is such a great one that I really want you to be able to make them successfully! Please email us at Support@JulesGlutenFree.com with any other questions and we can walk through the recipe with you that way. Best of luck!!

      • 2nd attempt. This time with fresh GF flour and soda. Again, absolutely no puff. My kids like them but I say “yuck”. Just like putting flour straight in my mouth. Using coconut oil, rice milk, Greek yogurt. 🙁

        • Hi Crystal – I’m so glad you told me what you were using. I never recommend rice milk in baking because it is far too watery. I would use another kind of milk instead. To get more puff, try not flattening them so much and make them uneven (the thicker parts tend to be the ones that puff). Also, try turning your oven temp way up when you put the naan in the oven then turn it down so they don’t burn. Your oven might not have the right temperature and heating it quickly then turning down might help get the puff. Glad your kids liked them anyway!
          ~jules

  18. Hi Jules
    Do you have a UK stockist for your flour mix? Is there a breakdown of the ingredients so that if I can’t get it here I could try and find something similar?
    Thank you
    Sarah

    • Hi Sarah, do you have my book, Free for All Cooking? I give homemade GF flour blend recipes that you should be able to find the ingredients for in the UK and make your own! That’s probably going to be the easiest thing for you so that you can use my recipes, too!

  19. HI, So happy to find this recipe as my daughter now neds gluten free and adores Naan. However she is also allergic to corn, so I can not use the Jules Flors mix, would this work as weel with any All purpose GF flour?

    Add in Expandex and or xanthum? Any idea how much?

    I appreciate any help!

    • Hi Vikki – All gluten-free all purpose flours are different, so it would be hard for me to say another would work as well in this recipe. I would definitely stay away from blends including bean flours or those that are largely rice flour. You’ll also need one that already has a binder in it, like xanthan gum. You could also make your own blend. I give recipes (including corn-free) in my book Free for All Cooking.

  20. Just wanted to mention to all those that couldn’t get their pitas to puff up, that it might be your baking powder is old. I’ve had trouble with other recipes in the past when I’ve used that can in my cupboard that NEVER seems to get used up. I’ll buy new and sure enough, the recipe turns out better. Thanks for all your work, Jules. Looking forward to trying this for little pizzas and pita chips with hummus!

  21. 2 questions for you Jules? I’m eager to try the pitas. Have you tried just making 1/2 the recipe to practice? Also, I tried that clean print and it ended up printing everything including the comments. What did I do wrong? It is more complicated than it should be :-) Thank you for all you do and your responsiveness to all of us.

    • Hi Dawn, thanks for your sweet words – I’m happy to help however I can! As for the pitas, I have never halved the recipe, but I have doubled , tripled and quadrupled it! I’m sure it would be fine to just halve the ingredients and try it that way. Regarding clean print, when you click the button, go to the left side of the screen and click the buttons to delete all pictures and comments, and then in the text if you hover over sections like the intro, it will present you with an “x” box that if you click, will erase that section. It probably is harder than it should have to be, but it’s the best way we’ve found to give people options to print only what they want. Hope this helps!!!

    • Hi Carol, we do ship to Canada but it can be very pricey to ship. Do you have any friends in the States who could receive shipment for you and send it on to you that way? We have lots of free shipping specials in the US so you wouldn’t have to pay shipping twice.

  22. Hi Jules,

    I was so excited to find your recipe. However, it didn’t work. I got a great ‘bread’ but it was biscuity rather than bread like. I used sorghum & rice flour. They didn’t puff or hollow out at all. What did I do wrong?

    • Hi India, I’m not sure how this recipe would work if you didn’t use my flour blend. I have only tried it with my specific blend of 5 flours and xanthan gum. I’m glad it at least worked for you to make a bread-like biscuit, but if you’re looking to make naan, I’d recommend trying my flour to get the best results!

  23. Hi, Jules! So glad to have stumbled onto this recipe. I’m sure your flour tastes great, but for GI purposes I must substitute with almond flour instead. Are there any tweaks I may need to make as a result, or can I simply substitute 1:1 the almond flour for the GF Blend Flour? By the way, I am not all that concerned with achieving an air pocket in the finished product, if that helps you to advise me. I plan to use them as flatbread and fold the falafel ingredients in.

    • Hi Terri, I actually experimented with using some almond meal in this recipe originally, but I did want the air pockets and I wasn’t getting them with the almond meal. Try it 1:1 and if it’s too dry, add a touch more water; too wet, add more meal. I would also up the leavening a bit. Let me know how it turns out!

  24. I tried one more time. Is any one else out there having trouble with this recipe? I can not get them to puff up. I have followed the instructions very carefully. This time I made sure the dough was not too think, 6 very thin discs. Barely mixed the dough with a beater. I never have trouble with your recipes but this one sure has me stumped.

    • I can’t get them to puff at all, either. My first batch was a crumbly mess and my second two were rock-hard. A friend and I tried to eat a rock-hard batch anyways. The flavor was good but the “breads” hurt our jaws when we chewed them. My friend nicknamed them “squeaky breads” because of the sound the they made as we tried to chew them.

      • Wow, AlaskaCarrie, that doesn’t sound right at all! Did you use my flour or make any other subs? If they were rock hard, they must have been overcooked. Did you beat the dough for a long time? Sometimes doing that can make these breads rubbery, but not hard unless they baked too long. If your dough is crumbly, you need to add more liquid to the dough to get it to be a firm dough, but not dry. Humidity and temperature in your kitchen can affect this, so just pay attention to the dough and add as much liquid as you need to get the dough to a workable consistency. If they are too dry, the won’t puff up at all. Send an email to Support@gfJules.com if you want us to walk through the recipe with you!

        • I did use your flour. (You guys have been awesome about priority mailing it to Alaska for me.) I’ll have to give it another try with more liquid and less cook time. I was used coconut milk and yogurt. Does the recipe require more of some types milks than others?

          • Hi AlaskaCarrie – I’m glad we’re able to help with shipping to Alaska! As for the milks and yogurts, some have more fat than others and some yogurt are more watery than others (Greek Yogurt, for example, is very thick; rice yogurt can be watery), so you may have to make some adjustments based upon the products you are using. Just get the dough to the point where it is moist enough to hold together and is a bit sticky. Then oil your hands and press them out, but not too thin. They don’t have to be even, either. And be sure not to overcook them! Hope it works out for you the next time!

  25. I’ve made TWO batches of these in the last hour. Neither of them puffed up enough to create an air pocket, however they’re really good. My oven thermostat is temperamental AND I used Bob’s Red Mill baking mix, which I had on hand, as well as some almond and millet flour. So, I readily admit to not following your recipe too closely. I don’t actually care about the air pocket, though – I think think these will do nicely for sandwich bread or a base for PB and J. Thanks!

    • :) glad you went for it and tried the recipe anyway. I just enjoyed one with a veggie burger for lunch – grabbed it out of the freezer and had a hot pita pocket ready in minutes. I LOVE this recipe! Hope you get to try it with my flour soon – it’s a lot lighter than Bob’s so maybe you’ll get some of those air pockets!

  26. Jules, I have made this recipe twice and neither time have the pittas puffed up. I have followed the recipe to the T. I salvaged them by using a serrated knife and opening them up then putting them back in the warm oven to dry out on the inside. My oven temp works fine for all my baking. I am so stumped, just can’t get this one right.

    • Hi Phylis – I understand your frustration! How thick are the pitas when you put them in the oven? How much do you work/mix the dough before baking? Are they totally flat or are there some areas that are thicker than others when you press them out? You can email Support@gfJules.com and we can walk through this with you to see if we can figure out where it’s going wrong. Brilliant move for you to slice them open so you could still use them!

  27. Thanks for the recipe.I tried it and didn’t burn the naan! I ate it, but have to say that GF flours have a characteristic flavor that requires masking with herbs, spices, spreads, sauces, or soups.

    • Hi Carol – I’m glad you tried the recipe (and didn’t burn it LOL!). Next time try it with my flour, instead. It doesn’t have any taste at all, so it makes life so much easier because it doesn’t need to be masked. I totally know what you’re talking about with other gluten-free flours. Those aftertastes always bugged me, so I created a flour that tastes clean and all the flavors from your recipe can stand out!

  28. Followed directions – still gummy inside. Did I make them too thick? Taste of outside layer is good so I’d like to make this work. For my daughter w.too many allergies to mention. Kept cooking longer, nothing changes the inside texture. Please advise…

    • They could have been too thick, or your oven temp is off. No other ingredient substitutions were made? They should definitely not be gummy on the inside, and certainly should have been fixed by cooking longer, if so. Send an email to Support@gfJules.com and we can walk through the recipe with you so you can get it right for your daughter!

    • Thanks for the response; I had forgotten to check for it! To answer your question, I didn’t substitute anything – followed recipe as written. This is the only bread recipe I can find that is vegan, GF, yeast free – which covers the biggies for my daughter. I don’t think it’s my oven, I’ve never had trouble with any other recipes. I will send an email per your suggestion – thanks again for the fast reply. Appreciate it.

      • Heather – when you email customer support, have them send you my yeast-free sandwich bread recipe. You can try an egg sub in that one – it’s a wonderful recipe!

  29. I split these and cut into quarters. spread them on a cookie sheet inside up, sprayed them with olive oil and garlic powder and a little sea salt. I popped them in the oven until golden and served them with homemade hommus. They were fantastic! My son has been craving pita. He requests Arabic food all the time and I usually make crusty bread for him, but it is not the same as eating it with pita. Thank you!

    • Wonderful idea for pita points! Thanks so much for sharing, Alexis, and so glad my recipe will be put to good use in your family! :)

  30. I was wondering if we could freeze the dough once mixed up or the finished product? 6 are too many for me at one time.

    • Hi Bonnie, you could freeze the dough if wrapped well, and then let it come to room temperature before spreading and baking. You could also freeze them once baked. Before freezing, I would suggest letting them cool and then pulling apart or cutting into the middle if you plan on using them as pita breads; otherwise just freeze once cooled. Enjoy!

  31. I’m looking all over your website for “nutritional facts”. I have to eat GF but also low GI. Almost all GF products are too high on the Glycemic index for me but was hoping your products wouldn’t be. Can you point me in the right direction Jules? :-) Thanks!!

    • Hi Jules – go to the link called “Nutritional Facts” under the “Jules’ Products” tab. There are links there for products. As for recipes, there are some that we have run nutritionals on, mostly the healthier ones. Search my blog for “healthy” and you should come up with some of those. Hope that helps!

  32. Jules I was wondering also about the question further up about why you would use 2 different types of salt! Thanks! Love your products!

    • Thanks Beth! I’m so glad to hear that you’re loving my products! To answer the salt question, using coarse sea salt is not essential in this recipe, but it does help to form more air pockets in this dough. When the coarse sea salt begins to soften from the heat and liquid, steam is formed, creating more air pockets. Again, not essential in this particular recipe, but a nice touch. :)

  33. The Flatbread sounds awesome. In fact I am going to make some in a few minutes. Do you have a recipe to make “sub” type buns. That is what I miss most is Subway! Thanks for all your wonderful recipes and wonderful flour!

  34. Your recipe says to ‘warm’ the yogurt and milk. Can you be more specific? Is that in a pan on stove, bring to room temperature or ?
    Thank you.

  35. Love your recipes and your products. However, please find a way for the recipes to be printed on 1-2pages without all the other “stuff”. I have had to recycle so many pieces of paper just trying to print a simple recipe. the helpful hints to the side did nothing to help me. I ended up with 4 pages for the flatbread recipe. It is easier and less stressful on the environment for me to hand write the recipe out by hand.

    • Hi Pam – so glad you’re loving my recipes and putting them to good use! I agree completely about the wasteful printing, which is why we added a tab at the top called “clean print.” With it, you can remove sections of introductory text, images, etc., and drastically reduce the printed pages. Hope that helps!

      • Clean print feature works great! Got it down to 1 page with just the ingredients and directions. However, most of the time I just take my laptop into the kitchen.

  36. Julie, my question has nothing to do with this recipe. I live in Australia and I do not have access to your flour, so the question is: the flour mixture in your books calls for tapioca starch, but I absolutely hate the taste of it. I know it is an important component and it has a role in it, but could it be substituted with something else? (arrowroot is not easily find here, the one available is made of tapioca)

    • Hi Silvia, I’m sorry you cannot find arrowroot easily, as that is a decent substitute for tapioca starch. If you can discern the taste the tapioca starch that is available to you, try covering that amount with equal parts potato starch and cornstarch. The key is to use equivalent amounts of other starches. Best of luck!

  37. I am so excited to try this recipe :) I miss pita and hummus because pita and chips or crackers is just not the same! After these are baked are they freezable? I would probably make a huge batch and freeze them. Would they be best frozen before or after baking?

  38. Oh I LOVE YOU! Thank you soooooooooooo much for this recipe! I actually just spoke with a dear dear friend of mine the other day who lives in GOA, INDIA… we were discussing if it were possible to do something like this and how.. She searched and searched online and could not find anything except of course the non tandoori oven Indian flatbread which has yeast in it.. You are a miracle worker! So appreciate this.. jumping up and down with delight.. hopefully can try making it this week.. Indebted to you… now hopefully, if those 2nd graders could make it, I can too!
    Cathy B

    • Shez – Can you locate dairy-free kefir or creamer? Those would be other possible options. Or use 1-2 Tbs. of honey (a humectant) plus the remainder of the cup of dairy-free milk — if the dough is too wet, add a bit more flour to make it less sticky. The yogurt provides some additional body to the dough and helps to keep it soft and fresh for longer – the honey should help offset this a bit if you aren’t able to use the yogurt.

  39. “Where there’s a will, there’s a way!” I knew you’d find a workaround for the broken oven. ;-) This flatbread looks great, Jules! I can’t wait to include it in my ongoing gluten-free bread series. :-)

    xo,
    Shirley

    • Suzann – Greek Yogurt will be fine here. If you find that the dough is too dry once mixed though, add 1-2 Tbs. of your milk; add more if you find it’s necessary, but that ought to be enough. Enjoy the recipe!

      • I just made these with Greek yogurt and they are a bit dry. I was thinking of decreasing the yogurt byt about a Tbs. and increasing the milk by that much. They taste good just didn’t puff up. Getting ready to start again!

  40. Ah, Jules if these work you will be my hero, I love and have really missed true pita bread that splits and is chewy and crunchy both. these look amazing. I don’t have your flour blend so won’t blame you if the first ones aren’t quite as good as these look. I will be getting some of your flour as you seem to make some great things out of it.

    • I’m so glad you’re eager to try this recipe, cdrushin! All flour blends have very different properties, so please don’t give up on the recipe if the blend you are using doesn’t work. I hope you can try my flour soon, too!

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