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.
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I made these and they look lovely. I’m having one for dinner. Is there a good way to store them? Do the freeze well? Thanks and I just ordered more flour. Will it store well in the fridge?
Hi Iris, so glad you’re enjoying this gluten free pita recipe! I never recommend storing gluten free baked goods in the refrigerator, as I find it just dries them out. I usually keep them in a tupperware or a zip-top bag with the air squeezed out on the counter for a few days and then if necessary, put them in the freezer. I usually have some of these in my freezer at all times. I LOVE this recipe and love to have extras on hand in the freezer at all times!
~jules
Great success! I will definitely make these again. It was helpful for me to read your replies to other comments. I needed to bake mine about 3 min longer on the first side and at least 4 min after I flipped them. I used oat milk and coconut yogurt without a problem. They break open like any other pita bread!!
Wonderful to hear, Joyce! Thanks so much for taking the time to let me know how much you’re enjoying this recipe but also what you’re using in the recipe and the times you’re baking. I’m sure that will be helpful to others baking these gluten free pita or flatbreads! Happy baking!
~jules
I followed the recipe and the beads did not puff up at all.. I used oat milk instead of milk and yogurt is that why?
Hi, oat milk is definitely a variable, yes. Did you bake it on the very top shelf of the oven, as well? Every step of this recipe (as well as every ingredient) is there for a purpose. I hope they were still yummy, even though they didn’t puff like you were hoping.
~jules
I used to make your original recipe from your old website. It’s no longer available. Do you have that one. I think it was just coconut flour but it’s been awhile. I have multiple sensitivities and that recipe was perfect for me.
Hi Natalie, I don’t think I ever had a recipe using just coconut flour? Could it have been another site?
~jules
In your “you can pan sauté” comment above, did you mean that you sauté the naan after the initial 10-minute oven bake, or is it an alternative cooking option? I am trying to go for those “authentic naan” browned high points…
In addition to my last, surely tacky comment, I recently found a recipe and one of the comments, from the blogger, was how a commenter, a really “smart” one, had explained to her how baking powder and baking soda did different things! And this person is posting baking recipes that she thinks other people will look at and use, because, oh, gee, she is a very good and knowledgeable baker! Who doesn’t know the difference between baking powder and baking soda? So typical!
I’m not at all sure you really want to hear what I think. I think I’m going to go back to cookbooks and skip the online mess. I DO NOT WANT to read 60-plus blog articles about how someone arrived at a recipe, what they thought, what ideas they had, and how they got to the recipe. I want the recipe. So, I look at a site, and if it has a long, long page of text and photos, I go to the bottom and glance at the recipe, which is what I would do in a cookbook. And I choose that recipe or not. And nowadays, I am more and more saying, screw this site, too much agony to go through to find a recipe.
I’m not at all sure if you guys who do this are really and truly interested in what readers want, but I do not think it is to read for half an hour before even LOOKING at a recipe. No cookbook ever asked that of me, and so I think I’ll go back to a few good cookbooks. Besides which, nowadays it seems that if I search for a recipe, at least 80% of them will be the IDENTICAL recipe. How does that happen?
It took me about four minutes to read through, often the description/blog Is helpful in regards to the recipe. That said, I also sometimes take the two seconds to scroll down to the recipe and it’s no bother 🙂 I don’t know why you felt the need to take out your rage on this recipe specifically- but it was nasty and uncalled for. Also, good luck finding a gluten-free naan recipe in a cookbook.
🙂
Ditto! I hate the blogs too!
Hi:)
Could you do this recipe without the yoghurt?
I only eat organic and dont often buy dairy its hard to fine any organic non dairy yoghurt where I am.
Thank you
Thanks so much for sharing your recipe! I have modified it to 50% each gluten free flour and cassava flour.
I also use coconut milk in place of milk.
I use my tortilla press to make the breads and turn them over in the oven when they start to puff up as you suggest. They are so good and give me another food I can eat on a limited diet🤗
That’s great to hear, Cathy! I love your substitutions — I’ll have to try it that way sometime!
~jules
Delicious!
YAY! So glad you loved the recipe! We keep some in the freezer at all times!
~jules
Greetings: Could the baking of the pita be done on a pizza stone in an oven? Have you tried this? What baking mods might be necessary? Thank you!
Hi Edward, I haven’t tried a baking stone for these yet, but there’s no reason why it wouldn’t work! Follow the directions for heating up the stone first and watch closely to make sure they don’t burn. Please let us know if you try it first, how long you cooked the pita on each side. Good luck!
~jules
I made these following the recipe to a T and the turned out like flat biscuits. My boys love biscuits, so it isn’t a problem, but I’m disappointed. In the past when I’ve made pita bread I used to work the dough, and this recipe didn’t call for that. Not sure where it goes wrong, but like my other reviewers, this definitely didn’t turn out.
Thank you. Missing doughy food items. This is my answer to that. Just coeliac diagnoses.
Glad you’ll be able to enjoy this recipe!
~jules
I consider myself a good baker. Have celiac so been gluten free awhile. Happy to discover you and to try and make some bread especially that tastes good.
Made pizza dough and was very good. BUT, tried the Naan recipe twice. No success. Followed exactly. Used warm yogurt and almond milk, your flour, oiled hands etc. Batter did seem dry so added dash more warm milk. Did not over mix I don’t think. They did not puff up and were heavy as rocks. So disappointed. Do not want to use all my flour and try and again. Ideas? Suggestions?
Hi Amy, so glad you loved the pizza dough and bread recipes! Sounds like you’re definitely on the right track!
With regard to this recipe, I think success is largely tied to oven temperature. I’ve had this result as well, but it’s usually because they’ve baked too long or the oven is too hot. Maybe try an experiment where you make the dough (definitely don’t over work it) and put one onto a super hot frying pan and then flip it once it starts to puff a bit. See if you can get the dough to cooperate when you’re totally in control of the heat and the time. Also experiment in your oven with oven rack, heat and if you have a convection setting, try that as well.
Don’t press out the dough totally evenly and don’t make it too thin. The spots that are thicker usually are the ones that get a bit of puff to them. It’s super important not to over-bake them, or they will be hard.
It took me a while to get this recipe to work well with my oven and then we moved! 🙂 I had to work it out again to turn out well in my new oven, so I know this recipe can be finicky. I hope you do try again, but I also understand not wanting to use up all your precious flour! Maybe the stovetop method will be the trick. Please do let me know. Good luck!
~jules
I have just made these flatbreads and they were definitely gummy and not risen. I have usually had great success with the flour. Can’t understand it and followed recipe to the letter.
Hi Andrea, I’m sorry they didn’t turn out well for you. Sounds like they were not fully cooked. Oven temp is crucial for this recipe (more than most). I’d suggest making it again and only baking one at a time to see what you need to do for your oven to get them to cook through. I like pressing them out unevenly, as that tends to help more air pockets to form. You can also try baking on a rack higher to the top of the oven and then another closer to the bottom to see if that helps. If you have a convection setting, that’s a definite help, as well. Let me know what you end up working out!
~jules
Is there a way to save these (so they don’t get stale or hard) so I don’t have to make them every time I want hummus?
Hi Taylor, I keep mine in the freezer if I’m not going to eat them within a couple days. They taste great when gently reheated or toasted after freezing. Hope that helps!
~jules
I thought this bread was quite tasty, but mine did not raise up so I did not have a pocket in them. What do you suggest I do on my next batch?
It seems to me that the pocket is easiest to develop when they are a bit thicker. Also if they are not pressed out evenly which leaves some areas thicker than others and more prone to developing the pocket. Also having an initial oven temperature that’s very hot, but maybe dialing it back as it bakes to prevent burning. Those are some tips that I’ve tried over time and often they help people develop those pockets. Let me know how it goes!
~jules
Hi Jules
I live in the UK, can’t have wheat, gluten, corn or maize starch! would like to make flat breads and other type of breads, does your product contain any of the above products? can I buy it in the uk? where and how much will it cost. Hope you can help. Many thanks Jan
Hi Jan, my gfJules Flour does contain corn/maize starch. It’s non-GMO, but some people still cannot tolerate any corn. You could certainly use my gfJules Bread Mix instead, as it’s corn-free. My products are available for order in the UK through our international shipping — select it at checkout.
The other option would be to make your own blend with ingredients you can tolerate. Check out how to do that in this article on comparing gluten free flours. It won’t be as easy or as reliable, but it’s an option.
Hope that helps!
~jules
I’m searching for your cookbook and I’ve only checked Amazon and had no luck finding but I wish you had a cookbook out on shelves.
I’m tired of printing and searching online for recipes and I won’t cook certain recipes sometimes because of the Hassel of printing. I’d love to pull your cookbook out and put it on a book stand and just follow the directions. So simple being a busy mom who doesn’t like to spend much time on the internet…..
Didn’t work out at all..Did not puff up at all and left in the oven a bit more at a time and never puffed at all …hard flat discs…I even tried cooking one in an iron skillet added a bit of coconut oil and covered it..again no puffing or rising at all..Very disappointing…
I did exactly the recipe..substituted the yogurt with milk, as you said we could and I’m thinking that I should’ve put something acidic..vinegar,lemon juice, or apple cider vinegar….to work with the baking soda like yogurt would…though there is both baking soda and baking powder…Just the powder should have puffed it a bit…I can’t have yeast or gluten so this sounded great…A Total Waste…..
Hi Rachel, I’m sorry these didn’t turn out well for you. Did you use my gfJules Flour? Leaving them in the oven longer would have only made them hard and overcooked, so that doesn’t surprise me that they they weren’t the right texture after baking. If you try again, use the yogurt or if you use milk, add a tablespoon of lemon juice, be sure not to over work the dough and definitely don’t overbake them! Also, don’t press them out thin or super evenly — if they’re a bit thicker and not even, it encourages them to puff up more.
It might take some experimenting with your oven to get the exact right temperature, and even if they don’t puff up, don’t bake them longer – just remove them and allow them to cool, then slice. Good luck!
~jules
Made this recipe exactly as written (and I’m a fairly seasoned baker!), and the end result was FAR from what’s pictured! They ended up as flavorless, dry, large cracker-like rounds with a slightly chewy center. They never puffed up, or browned on either side… Just dried out! The other reviews that likened them to big dried out biscuits seemed accurate. Still on the hunt for a decent GF pita recipe…
Hi Ashely, I’m sorry you had a problem with this recipe. If they were dry, it sounds like they definitely were over-cooked! What kind of yogurt and milk did you use? What was the fat content and did it have any flavoring (like vanilla)? Were you using my gfJules Flour?
~jules