• Cath

Gluten free sourdough pitta bread

Updated: Jun 9, 2020

These pitta breads taste great and are easy to make if you already have your sourdough starter.

It is much more difficult to get gluten free pitta bread to puff up. They key to success is the creation of steam. Your dough needs to be sufficiently hydrated, and cooked in a very hot oven. I decided to add extra steam by putting boiling water into the base of the baking tray. and cooking the pittas on a rack with baking paper above the steam. It seemed to do the trick as I got some lovely air pockets while they cooked in the oven.


  • 2 cups gluten free bread flour

  • 1 cup gluten free sour dough starter (see my other recipe)

  • 3/4 cup warm water

  • 1 dessert spoon of maple syrup

  • 1 heaped teaspoon of salt

  • 2 dessert spoons olive oil


  1. Put the bread flour, sour dough starter, maple syrup and salt into a bowl

  2. Take your warmed water and slowly add to the mix. You may need to use slightly more or slightly less depending on the consistency of your starter. You are looking for a soft dough consistency

  3. Add the olive oil to the dough

  4. Cover the bowl of dough with a T-towel and leave in a warm place for 3 - 4 hours

  5. Preheat the oven to 230 Degrees C

  6. Put a baking tray in the oven with a rack

  7. Make your dough into flattened pitta shapes. Use some rice flour on both hands to stop the dough sticking to your hands, then transfer the dough back and forth between both hands until you reach a flat pitta shape (about 1/4 inch thick). If you have a good consistency to your dough and a nice healthy sour dough starter you will find it is quite nice to work with.

  8. Lay the pitta breads onto the baking paper

  9. When the oven has reached temperature boil a kettle with some water and pour the boiling water into the base tray.

  10. Carefully take out the hot rack with oven gloves, and transfer the pitta breads and their baking paper onto the rack.

  11. Return the rack to the oven so that it sits on the steaming tray elevated above the water

  12. Bake in the oven for 5 minutes. You should notice them starting to puff up a little in the oven

  13. Remove from oven and leave to cool a little

  14. Cut a pocket into your pitta

  15. Serve with a filling of your choice!

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