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Flatbreads · intermediate

Gluten-Free Sourdough Pita

Key takeaway

Even thickness plus a fully preheated steel is what puffs gluten-free pita, not a secret fold.

Steel-baked disks that puff into pockets. High heat, even thickness, and a dough stiff enough to round.

By Andrew KittridgeStiffer disk; 4.5% powder; 75% hydration
pitapocketsteelsourdoughgluten freedairy freeegg free
Puffed gluten-free sourdough pita with an open pocket

Prep

30m

Ferment / rest

1h

Bake

16m

Servings

8

Difficulty

intermediate

The short answer

Pita puff is steam inside a sealed disk. We mix a stiffer dough (300g water on 400g flour, 18g powder), rest, divide into 8, roll 1/4 inch even circles, and bake on a 500F steel 3–4 minutes. They should balloon. If they do not, they were rolled with thin edges (steam escaped) or the steel was not hot. Split with a knife around the equator while warm. These make falafel wraps that do not taste like cardboard.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Even disks trap steam.
  • High heat sets the exterior before steam leaks.

Ingredients

  • 160gbrown rice flour
  • 100gsorghum flour
  • 140gtapioca starch
  • 18gpsyllium husk powder
  • 8gfine sea salt
  • 80gactive gluten-free starter
  • 300gwarm water
  • 15golive oil

Equipment

  • Steel
  • Rolling pin
  • Towel

Instructions

  1. 1

    Mix, rest 20 minutes. Dough should round without sticking badly.

  2. 2

    Divide into 8. Roll even 6-inch circles between parchment.

  3. 3

    Preheat steel 45 minutes at 500F.

  4. 4

    Bake 2–3 pitas at a time, 3–4 minutes, until puffed and spotted.

  5. 5

    Wrap in a towel as they come out.

  6. 6

    Split while warm if you want pockets.

  7. 7

    Unpuffed disks are still flatbread. Call them that and move on.

  8. 8

    Reheat on the steel 30 seconds to recrisp.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories155 kcal
Protein3 g
Carbs31 g
Fat2 g
Fiber2 g
Sodium230 mg

Substitutions

Tapioca
Keep at least 120g starch for puff

Storage

Bag once cool. Freeze extras.

Notes

  • A tiny bit of sugar (5g) can help browning if your oven runs pale.

FAQ

Oven floor instead of steel?

If it is stone or steel. Bare rack will slump them.

Skillet pita?

You will get naan-like bread, fewer pockets.

Can I freeze?

Yes, split first, then freeze. Toast to revive.

Whole-grain only?

Too much teff or buckwheat fights puff. Keep the starch.

Why wrap in a towel?

A little steam keeps the pocket flexible instead of shattering.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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