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Pita Breads

We’re always on the hunt for good gluten free bread.  We find that home made bread always taste better then bought bread…

These lovely pita breads went down a treat with our families. You can stuff them with all sorts of goodies; veggies, low fodmap pesto, or simply some good cheese. Alternatively, you can use it in a tasty fattoush, like we did. 

Now – these pitas can not be chucked together in a few minutes! They are not difficult to make but it just takes a little bit of time as they need to rise a couple of times. They are well worth it though as they are super tasty, so why not make them on a day when you are pottering about at home, as there will be plenty of time to do bits and bobs whilst the pitas are rising.


Makes 6 pitas

2 x 7g sachets of dried yeast
300ml warm water
1 ½ tsp maple syrup
1 ½ tsp fine sea salt
2 tbsp olive oil
90g brown rice flour
105g buckwheat flour
40g psyllium husk powder


  1. Add the yeast, maple syrup and olive oil to the warm water and stir well. In a separate bowl, mix all the dry ingredients.
  2. Combine the two bowls and stir with a spoon, until the mixture comes together as a dough. Then, use your hands to knead the dough for a couple of minutes, until it feels fairly smooth.
  3. Place the dough in a bowl, cover with cling film and leave somewhere warm for an hour until the dough has increased in size.
  4. Mould the dough into 6 small balls. On a floured surface, roll out the dough until each pitta is about ½ cm thick.
  5. Leave the breads on the floured surface and cover with cling film and preheat the oven to 250 ℃. Leave again for an hour to rise.
  6. Carefully, turn over each bread and place onto a baking sheet.
  7. Bake the pita breads for about 4 minutes on one side, then turn and bake for a further 2 minutes.
  8. Place breads on a wire rack to cool and then enjoy.