Gluten free pita or flatbreads are possible, scrumptious even, with my gfJules Gluten Free All Purpose Flour, I can assure you! You can even make these as beautiful grain-free pita breads with gfJules Nada Flour. Anything is possible with the right gluten free flour!
When it comes to grain-free or gluten free pita breads, this recipe is one you’re going to want to bookmark. It’s fast and easy and makes The. Best. Bread!
Yeast-free, dairy-free, egg-free / vegan, and yes, of course, gluten-free, but let’s not focus on what this recipe is missing, since this delicious and versatile bread is soon going to be full of all your favorite yummy fillings!
It holds up to whatever sandwich fixin’s you can throw into it or on it. Just like a good pita should. Or of course, you can use it for dipping.
Just look at this beautiful stack. Ready in under 30 minutes — hard to beat that.
In fact, I always wonder why I don’t double the recipe because it’s so worth having these on hand in the freezer at all times for grab and go sandwiches of all kinds.
And speaking of sandwiches, remember those “sandwich thins” that used to be so great (back when we could eat wheat)?
Proportions are everything in a sandwich, and thin gluten free pita or flatbreads means more focus on the sandwich and all the goodies stuffed inside. Like fresh homegrown tomatoes … but I digress.
I actually developed this recipe when my oven was broken — a debilitating problem for any baker. I worked on this recipe for weeks, baking it so many times in so many different ways (and so many different ovens -thank you friends & neighbors!), that it has even occupied my dreams. (There’s hardly a dream worse for a baker than nightmares of burned bread!)
I’ve baked this gluten free pita or flatbreads recipe out at temperatures ranging from broiling to 300° F. I’ve tried it in commercial gas heat ovens, electric home ovens and even a gas grill.
Cast iron skillets are another method, believe it or not.
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, the dough needs to be mixed as little as possible. And the oven temperature needs to be just right — a perfect 425° F oven should do nicely.
And get those gluten free pitas close to the top heating element for maximum puffiness. I’ve learned that through many trials and errors (the error still taste yummy, too!).
Of course I must sheepishly admit that each time I baked this gluten free pita or flatbreads recipe while I was perfecting it for you, I and all others present ate every single batch, polishing off each 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!
That means that even if your oven isn’t cooperating or they don’t puff up in the middles for you or they’re a touch overcooked, they’ll still be yummy. But don’t wander away from the oven for long, because it is easy to cook them way too much!
Especially because there are so few ingredients in this recipe, it is critical that you use the right ones, namely the gluten free flour specified in this recipe. 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 like pictured.
Gluten free flour blends are all very different (click here to read more about different kinds of gluten free flour); my award-winning 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 certified gluten free flour AGAIN in the Gluten Free Awards.
Don’t waste your time with gritty rice flour blends or funky tasting bean flours. 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!
I even baked this gluten free pita or 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!
The recipe makes a wonderful gluten free Communion Bread option, too. Yeast-free and free of the top 9 food allergens plus gluten-free, it’s a Host that works well for intinction, as well. Even more inclusive if you use my grain-free gfJules Nada Flour!
Keep in mind that if 2nd graders can spread this dough into delicious rounds, you can too. There are a few different ways of getting this dough into shape, some a bit less orthodox than others (pun intended) but none is wrong.
Beat it into shape with very well oiled hands or roll in more gfJules Flour and make it look a little neater. Again, no wrong answers.
Vegan, yeast-free, dairy-free, and of course, gluten-free or grain-free, there should be nothing keeping you from making this recipe soon and often!
Easy Gluten Free or Grain Free Pita or Flatbreads
Easy Gluten Free Pita or Flatbreads
These gluten free or grain free pita make the perfect sandwich thins or flatbread for your pizza. They have just the right "chew" and are quick to make. Keep some in the freezer so you always have some on hand for lunch or even hummus and dips! They're a great all-around gluten free bread option for so many things!
Ingredients
- 1 3/4 cups (236 grams) gfJules™ All Purpose Gluten Free Flour OR gfJules grain-free Nada Flour (192 grams)*
- ¼ cup (16 grams) instant plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons™ Organic)***
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. coarse sea salt
- 1/4 tsp. fine sea salt
- 3/4 cup + 2 Tbs. 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. olive oil, vegetable oil or coconut oil (melted)
- Additional oil to brush on tops
Instructions
- Preheat oven to 425° F.
- Place baking stone or metal baking sheet in oven while it is preheating. It should be on one of the upper-most racks, but not the very closest to the top of the oven.
- 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.
- Mix until the dough pulls away from the sides of the bowl. If needed, add an extra 1 tablespoon or so of milk, to help the dough to hold together well; if the dough isn't holding together and pulling away from the sides of the bowl, it won't hold together when pressed into rounds, so be sure enough liquid is added at this stage. The goal is for the dough to hold together and be slightly sticky but not wet; not dry or crumbly at all.
- Sprinkle a dusting of my gfJules™ Flour or Nada Flour onto a pastry mat or clean counter. Roll the dough in a small amount of gfJules Flour to keep it from sticking. Gently roll into a wide log and cut into 5-6 equal sized portions.
- Roll each portion in a small amount of gfJules Flour and lightly roll out in all directions to a thickness of about 1/4 inch -- no thinner, and it does not need to be even thickness; some unevenness leads to more puffiness in the baked out breads. Transfer to a piece of parchment dusted with more gfJules Flour.
- Repeat with remaining dough. Brush the tops with oil and slide parchment onto hot stone or baking sheet that has been preheating in the oven.
- Alternatively, scoop out equal portions of dough onto parchment and spread with well-oiled hands, pressing out with the palms of your hands to an uneven thickness of around 1/4 inch. Slide parchment onto hot pan.
- 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.)
- 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.
Notes
Makes 5-6 flatbreads. Use for personal pizza crusts, naan, pita breads or cut into triangles and toasted or broiled for crisp toast points.
*gfJules Grain-Free Nada Flour
***Substitutes for mashed potato flakes: arrowroot powder, potato starch or cornstarch can be subbed 1:1 for similar results, but mashed potato flakes are still preferred. You can also just bake a potato and mash it instead. Add about 1/2 cup mashed potato instead of 1/4 cup potato flakes, but reduce the liquids slightly.
Pin this recipe for later!
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
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
Make sure to also check out my yeast-free bread recipe! Oh, and yeast-free dinner rolls! 🙂 Glad you’re loving this naan recipe, too!
~jules
Hey Jules:
Excellent recipe. Is there a way to copy your recipes to Pinterest?
Hi Yafa, you should be able to pull up pinterest and import the url for this recipe as a pin. We are working on adding a “pin it” button as well, but since my site is in transition right now, all the functionalities aren’t there yet. Here’s my pin that you could also just re-pin, if you like: http://www.pinterest.com/pin/39195459231965963/
Thank you!
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
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!!
Me too, Margaret! It’s one of my favorites!!
~jules
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
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.
That’s so wonderful to hear, Donna! Glad to know the sour cream sub worked great, too!
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.
I didn’t taste baking soda at all… I’m not a professional, but….
So glad you didn’t taste any baking soda taste, Margaret!
~jules
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?
Fantastic Dawn! So glad the recipe worked out great for you! I store mine on the counter in a zip-top bag; refrigeration just dries them out. I also freeze them and reheat quickly in the oven on broil and they are perfect! Enjoy the recipe!!!
Thank you.
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!
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 [email protected] 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
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!
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.
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!
Thanks for the great reminder, Ellen!
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!!!
Thank you.
Is there any place in Canada where you can buy your gf flour? I live about one hour away from Toronto, Ontario.
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.
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!
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!
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 [email protected] 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!
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!
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 [email protected] 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!