Gluten-Free Lebanese Pita Bread with Psyllium Husk
Homemade gluten-free pita pockets made with psyllium husk for structure and elasticity. Active dry yeast creates lift during a 45-60 minute proof, followed by high-heat baking to develop tender bread. The dough is divided into six portions, rolled to 6-inch circles, and baked until puffed. After cooling, pitas are carefully halved and sliced inside to form deep pockets for filling.
Ingredients
Instructions
- 1
Warm water to 100F and combine with yeast and sugar; let sit 10 minutes until bubbly and frothy.
- 2
Mix remaining water with psyllium husk and let sit 1-2 minutes to form gel.
- 3
Combine gluten-free flour and sea salt in a large bowl.
- 4
Add psyllium gel, yeast mixture, and olive oil to dry ingredients.
- 5
Knead by hand or with electric mixer until smooth and elastic.
- 6
Shape dough into a ball, cover with kitchen towel, and place in draft-free area.
- 7
Let rise 45-60 minutes at 68-75F until increased in volume and puffed.
- 8
Preheat oven to 450F.
- 9
Divide dough into six equal portions on lightly floured surface.
- 10
Shape each portion into a ball, then flatten into a circle about 6 inches in diameter using a rolling pin.
- 11
Let shaped portions rest until oven is preheated.
- 12
Arrange two pitas on parchment-lined baking sheet and bake 5-7 minutes.
- 13
Cool pitas completely.
- 14
Cut each pita in half with a sharp knife.
- 15
Carefully cut inside each half to create a deep pocket, moving slowly to avoid tearing.
Tips
If yeast does not appear bubbly after 10 minutes, discard and use fresh yeast.
Use a bench scraper to divide dough evenly into six portions.
Pitas will not pop because they are thicker than standard pita bread. Roll thinner (1/4 inch or less) if popping is desired.
Do not overbake; remove from oven at 5-7 minutes to maintain tenderness and softness.
Create pockets by cutting pita in half first, then carefully slicing the inside with a sharp knife rather than attempting one large pocket to avoid cracking.
Good to Know
Store cooled pitas in an airtight container at room temperature for up to 2 days, or freeze in a freezer bag for up to 3 months.
Dough can be prepared through the first rise, then refrigerated overnight. Bring to room temperature before shaping and baking.
Serve warm or at room temperature. Fill pockets with hummus, falafel, grilled vegetables, or other preferred sandwich fillings.
Common Mistakes
Do not skip the yeast activation step; failure to see bubbles indicates dead yeast, requiring a fresh pack.
Do not roll pitas thinner than 1/4 inch if you want pockets without popping; thinner dough will crack when pocketing.
Do not overbake; remove at 5-7 minutes to avoid drying out the bread and losing tenderness.
Do not attempt to create one large pocket; cut pita in half first and slice carefully to avoid tearing.
Do not create pockets until pitas have cooled completely; hot bread is more prone to cracking.
Substitutions
use 18 grams powder if whole unavailable