Pita bread is widely spread in Southern Europe and Middle Asia. It’s used to make a variety of wraps, stuffed sandwiches, it’s served with various dips, with hummus,  and as a side dish for main courses. 

I love falafel, eggplant and yogurt sandwiches served in a nice, warm, freshly baked pita bread. And  lo and behold, here’s a great way to make your favorite pita gluten free. 

I recommend using instant yeast for this, as you won’t have to deal with activating the yeast and it’s simply better when you’re using any kind of gluten-free flour. As you probably know, it’s mainly the gluten that reacts to the yeast and makes the dough rise.

Because this recipe is gluten-free, we need a binding and rising agent, and xanthan gum acts like one, so it’s a good idea not to skip on it. 

I’ve also come to a conclusion that a mix of flours, such as sorghum, rice and tapioca, creates the best flavor, and I usually use it instead of making it a single flour dough. 

This pita bread can be kept frozen for several months. If you’re not eating it right away, it’s best to keep it in an airtight bag or container to prevent from drying. I hope you have fun with this recipe!