Gluten free pitta bread

Gluten Free Pitta Bread

Gluten Free Pitta Bread

Gluten Free Pitta Bread

This gluten free flatbread is great with dips such as hummus, filled with salads and falafel or barbecued meats.

Oven Temp: 240C Fan
Baking Time: 7 mins per batch

  • Cooking Method
    • Baking


Roux Ingredients

  • 50g Isabel’s Cassava Flour
  • 100g Water

Ingredients Pitta Breads

  • 40g Isabel’s Cassava Flour
  • 40g Rice Flour
  • 40g Potato Starch
  • 1 Tsp Isabel's Baking Fix
  • 1 Tsp Yeast
  • ½ Tsp Salt
  • 1 Egg White
  • 25g Water
  • 2 Tsp Oil
  • 2 Tsp Psyllium Husk
  • Polenta or ground rice for rolling.

Filling suggestion

  • 400g Diced Lamb
  • 1 Medium Carrot
  • 2 Radishes
  • ½ Red Onion
  • 150g natural yoghurt
  • 2 Lemons
  • 50g Pea and mint dip
  • Handful Dill
  • Handful coriander
  • Salt
  • Pepper


  1.  Preheat oven to 240C Fan.
  2. Firstly make a sticky roux with the 50g of Flour and 100g water, mix together and gently heat until it just starts turning sticky and is still very white and tacky. Leave to cool.
  3. In a bowl mix the egg white, water, oil and psyllium husk, leave to one side.
  4. In another bowl sieve together all the flours, salt, Baking Fix and yeast.
  5. Ideally using a stand mixer, but this can be done by hand. Take the flour mix in the bowl and make a well in the middle, then add the thick roux to the flour, add in the egg mixture then beat together. You can also use an electric hand beater to bring it together, it will be quite stiff. Or just use a wooden spoon and beat well.
  6. Divide into 6 or 8 balls (depending on how big you want them). Roll each piece of dough into a disc, roll the dough out to a thin pitta shape. Dust with flour, cut the dough in half, place one half on top of the other and re-roll to a thin pitta shape. Using plenty of coarse dusting flour as you go along.
  7. Cover and leave to prove for about an hour.
  8. Place a large flat tray in the preheated oven and when the tray is quite hot, quickly remove from the oven, sprinkle with polenta and place a couple of pittas on the tray. Bake for 7 minutes. Remove the pitta from the oven, repeat until all the dough is used.
  9. Allow to cool down slightly, then split and fill with your favourite filling.
Tip: if the pitta doesn’t puff up you haven’t rolled them thin enough. Ideally do a test pitta before baking any further pittas.

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