Gluten Free Pita Bread

For the love of Falafel (Part 2): Pita Bread GF

Food related ideas and plans excite me. So did the idea of creating a Lebanese themed dinner at home, complete with Falafel, hummus, tabbouleh and Pita Bread… err, what? Isn’t Pita Bread a high gluten item? It is. And, I tested the hundreds of Gluten free wraps and rolls available in the market. To say the best, I wouldn’t deem them right for human consumption.

So then, I embarked on a research project in the library and the virtual world. Most recipes called for umpteen number of ingredients from Xanthan gum to a mix of 5 kinds of flours. One of my food philosophy is, the more number of ingredients in a recipe, the more questionable will your final product be.

This is when I decided to turn to mom (like I always do when I’m battling with life’s challenges, culinary or non-culinary). And as always, she had the answers!!

This is a two-ingredient recipe for a gluten free pita bread, using only buckwheat flour and potatoes! And, even though I necessarily HAVE to be gluten-free, the husband doesn’t and even he has declared that he is never going back to the regular flour one!

Gluten Free Pita Bread
Print Recipe
A simple gluten free version of the beloved Pita Bread
Servings Prep Time
6 Pita Breads 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 Pita Breads 10 minutes
Cook Time
15 minutes
Gluten Free Pita Bread
Print Recipe
A simple gluten free version of the beloved Pita Bread
Servings Prep Time
6 Pita Breads 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 Pita Breads 10 minutes
Cook Time
15 minutes
Ingredients
Servings: Pita Breads
Instructions
  1. Mash the potato with your hands
  2. Add buckwheat flour to that mash. Make sure there are no potato lumps remaining
  3. Add salt and slowly start adding water and kneading by hand. Make a tight dough of it
  4. Divide the dough into six parts. Roll one in loose flour and using a rolling pin roll it into a medium thickness crepe (keep rolling it in loose buckwheat flour, when it gets sticky)
  5. On a Flat surfaced pan, cook the pita bread on one side for about 30 seconds. Turn it to the other side and let it cook for another 30 seconds
  6. Add some coconut oil to both sides and cook some more. It freezes well in an air tight container for upto 2 days
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