Gluten-Free Pitta Bread

Soft and slightly sticky gluten-free flatbreads speckled with nigella seeds, perfect for dipping or wrapping your favorite fillings.

Baking Vegetarian Gluten-Free Mediterranean Bread

Estimated Nutrition

Calories

301

kcal / serving

3612 kcal total

Carbs

51g

per serving

612 g total

Fat

8.8g

per serving

105 g total

Protein

4.6g

per serving

54.6 g total

Cook Time

minutes

Serves

pittas

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

Instant Yeast

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

piece

Egg

Large, free-range

GrainsCereals

750

Gluten-Free Strong Bread Flour Blend

Plus extra for flouring

NutsSeeds

tbsp

Nigella Seeds

tbsp

Salt

OilsFats

tbsp

Olive Oil

Other

Psyllium Powder

Available from whole food shops

Method

Wrap hot pittas in a clean tea towel to keep them soft.

Mix the psyllium powder with 300ml water and let it thicken.

Combine flour, seeds, sugar, salt, yeast, eggs, vinegar, oil, and psyllium mixture in a bowl.

Gradually add up to 300ml water to form a soft, slightly sticky dough.

Knead dough on a floured surface until smooth.

Cover and rest the dough for 1½ hours until doubled in size.

Preheat the oven to 220°C and heat three heavy baking trays.

Divide the dough into 12 balls and roll into 4mm thick ovals.

Bake pittas on hot trays for 10-12 minutes until puffed.